Description
These Chocolate Salted Caramel Tarts are a decadent treat with a crisp, buttery tart shell, a gooey homemade caramel center, and a silky dark chocolate ganache topping. Finished with a sprinkle of flaky sea salt, they are the perfect balance of sweet and salty. Plus, they’re easier to make than you think!
Ingredients
Units
Scale
For the Tart Crust
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 1–2 tablespoons ice water
For the Salted Caramel Filling
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Chocolate Ganache
- 6 ounces (170g) dark chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
For Topping
- Flaky sea salt
Instructions
Make the Tart Crust
- Preheat oven to 350°F (175°C). Lightly grease six 4-inch tart pans.
- In a food processor, pulse flour, butter, and sugar until mixture resembles coarse crumbs.
- Add egg yolk and pulse, then add ice water, 1 tablespoon at a time, until dough comes together.
- Roll out the dough on a floured surface and press into the tart pans. Prick the bottoms with a fork.
- Bake for 12-15 minutes, or until lightly golden. Let cool completely.
Make the Caramel Filling
- In a saucepan over medium heat, melt the sugar, stirring constantly until it turns amber.
- Add butter and stir until melted. Slowly pour in the heavy cream while stirring.
- Remove from heat, stir in vanilla and salt, then let cool slightly.
- Pour caramel into tart shells and refrigerate for 30 minutes until set.
Make the Chocolate Ganache
- Heat the heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes.
- Stir until smooth, then mix in butter for extra shine.
- Pour ganache over the caramel layer and smooth the top.
- Sprinkle with flaky sea salt.
Chill and Serve
- Refrigerate for at least 1 hour to set.
- Serve and enjoy!
Notes
- You can make the tart shells ahead and store them in an airtight container for up to 3 days.
- If caramel hardens too quickly, gently reheat it before pouring into the tarts.
- Use high-quality chocolate for the best ganache texture.