There is something utterly irresistible about the rich harmony of sweet and salty in the Chocolate Salted Caramel Tarts Recipe. This delightful dessert combines a tender cocoa-infused crust with luscious, buttery salted caramel and a glossy layer of silky chocolate ganache. Every bite melts in your mouth, offering that perfect balance of flavors and textures that feels like a warm hug on a plate. If you want to impress friends or simply treat yourself, this recipe is your go-to indulgence that never disappoints.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Chocolate Salted Caramel Tarts Recipe plays a crucial role, from building a tender and flavorful crust to crafting the luscious fillings. These simple staples are easy to find but create magic when combined thoughtfully.
- 1 1/2 cups all-purpose flour: The base of the tart crust, providing structure and a delicate crumb.
- 1/4 cup unsweetened cocoa powder: Adds a rich chocolate tone to the crust for depth and warmth.
- 1/4 cup granulated sugar: Sweetens the crust just enough without overwhelming.
- 1/2 tsp salt: Enhances overall flavor, balancing the sweetness perfectly.
- 1/2 cup unsalted butter, cold and cubed: Gives the crust its tender, flaky texture.
- 1 large egg yolk: Binds the crust ingredients and enriches the dough.
- 2 tbsp ice water: Helps bring the dough together without making it tough.
- 1/2 cup unsalted butter (for caramel): Creates that creamy, indulgent caramel base.
- 1 cup granulated sugar (for caramel): Melts down to form the golden caramel that’s the star of the filling.
- 1/4 cup heavy cream (for caramel): Adds richness and smoothness to the caramel.
- 1 tsp vanilla extract: Boosts the depth of flavor in the caramel.
- 1/2 tsp salt (adjust to taste): Brings out the salty note that perfectly balances the sweetness.
- 1 cup heavy cream (for ganache): Provides luxuriously smooth texture for the chocolate topping.
- 8 oz semisweet or bittersweet chocolate, chopped: Gives a silky, bittersweet contrast that complements the caramel.
- 2 tbsp unsalted butter (for ganache): Adds shine and richness to the chocolate finish.
- Sea salt flakes (for sprinkling on top): The final touch to highlight that incredible sweet-salty flavor combo.
How to Make Chocolate Salted Caramel Tarts Recipe
Step 1: Prepare the Tart Crust
Start by combining the flour, cocoa powder, sugar, and salt in a food processor and pulse until well mixed. Adding the cold butter and pulsing to coarse crumbs builds the perfect flaky texture. Then, mix in the egg yolk followed by gradually adding ice water until your dough just comes together. Chill the dough for at least 30 minutes—it’s key to keeping your crust tender and easy to work with.
Step 2: Blind Bake the Crust
Roll out your chilled dough to about 1/8-inch thick and fit it into your tart pan(s). Prick the bottom with a fork, line with parchment paper, and add pie weights to prevent puffing. Baking the crust for 12-15 minutes ensures it sets beautifully and holds all those luscious fillings without becoming soggy later on.
Step 3: Make the Salted Caramel Filling
Now the fun really begins. Melt the butter in a saucepan, then add sugar and stir constantly as it melts and turns a gorgeous golden amber color. Carefully pour in the heavy cream (watch out for bubbling!), stirring until the caramel smooths out. Off the heat, stir in vanilla and salt, then let this decadent caramel cool for about 10-15 minutes before pouring it into the cooled tart shells.
Step 4: Chill the Caramel
Pop the caramel-filled tarts into the fridge for at least 30 minutes to let the caramel set firmly. This step ensures that when you pour the chocolate ganache on top, the layers remain beautifully distinct yet harmoniously combined.
Step 5: Prepare the Chocolate Ganache
Heat the cream until just simmering, then stir in your chopped chocolate until melted and smooth. Adding butter creates that irresistible glossy finish and smooth texture every chocolate lover dreams of. Pour the ganache over the set caramel, spreading it evenly.
Step 6: Final Chill and Serve
Refrigerate the fully assembled tarts for at least 2 hours to let the ganache set perfectly. Right before serving, sprinkle with flaky sea salt to highlight the irresistible flavor harmony. Slice and serve chilled or at room temperature to enjoy the perfect texture and taste.
How to Serve Chocolate Salted Caramel Tarts Recipe
Garnishes
A generous sprinkle of sea salt flakes is a must to heighten the sweet and salty dance in this tart. For a little extra flair, add a few chocolate shavings, caramel drizzle, or even edible gold leaf when you want to impress guests with a stunning finish.
Side Dishes
These tarts shine on their own but make a fantastic pairing with a scoop of vanilla bean ice cream or lightly whipped cream for extra creaminess. Fresh berries or a dollop of raspberry coulis also add a refreshing contrast, lifting the deep chocolate and caramel notes.
Creative Ways to Present
Serve individual mini tarts at a party for easy sharing, or create an elegant dessert platter with a variety of textures and flavors, such as nuts or salted caramel popcorn on the side. You could also try layering the caramel and ganache in a clear glass for a deconstructed tart experience that looks as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
If you’ve got any tarts left over, keep them refrigerated in an airtight container. They’ll stay fresh and delicious for about 3-4 days. Just let them sit at room temperature briefly before serving to soften the ganache.
Freezing
You can freeze unfilled tart shells wrapped tightly in plastic wrap for up to one month. Once filled with caramel and ganache, it’s best to enjoy within a couple of days. If freezing assembled tarts, wrap them well to protect the texture and flavor.
Reheating
Since this dessert is best served chilled or at room temperature, reheating is generally not necessary. If you prefer a softer ganache, let the tart come to room temperature naturally, avoiding microwaving which can disrupt the texture.
FAQs
Can I use milk chocolate for the ganache instead of bittersweet?
Absolutely! Milk chocolate will make a sweeter, creamier ganache. Just keep in mind it will change the overall balance of sweetness, so you might want to adjust the salted caramel’s salt level accordingly.
What can I substitute for pie weights?
If you don’t have pie weights, dried beans, uncooked rice, or even sugar works perfectly to keep your crust from puffing up during blind baking.
Is it possible to make these tarts gluten-free?
Yes, swapping the all-purpose flour with a gluten-free flour blend designed for baking should work well. Just be mindful to choose a blend that includes xanthan gum or another binder for the best texture.
Can I make the caramel ahead of time?
You can make the salted caramel up to a day in advance and keep it refrigerated. Warm it gently before filling your tart shells to make pouring easier and to restore its silky consistency.
How important is chilling the tart dough?
Chilling the dough is quite essential as it helps relax the gluten strands and keeps the butter cold, which leads to a flaky, tender crust rather than a tough one. It also makes rolling and shaping the dough much easier.
Final Thoughts
One bite of this Chocolate Salted Caramel Tarts Recipe and you’ll understand why it’s a cherished favorite. The perfect combination of a tender cocoa crust, dreamy salted caramel, and luscious chocolate ganache is a slice of pure joy. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe invites you to savor that beautiful balance of flavors. So roll up your sleeves and indulge in making these unforgettable tarts—you won’t regret it!
Print
Chocolate Salted Caramel Tarts Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Chocolate Salted Caramel Tarts featuring a rich cocoa tart crust, luscious homemade salted caramel filling, and a smooth chocolate ganache topping. Perfect for special occasions or a luxurious treat, these tarts balance sweet and salty flavors with a silky texture that melts in your mouth.
Ingredients
Tart Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water (more if needed)
Salted Caramel Filling
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt (adjust to taste)
Chocolate Ganache
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tbsp unsalted butter
Garnish
- Sea salt flakes (for sprinkling on top)
Instructions
- Make the Tart Crust: In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse until well mixed to create the dry base for the crust.
- Add Butter: Add the cold cubed butter to the mixture and pulse until it resembles coarse crumbs, ensuring a flaky texture in the crust.
- Incorporate Egg Yolk and Water: Add the egg yolk and pulse again. Gradually add ice water one tablespoon at a time, pulsing until the dough begins to come together without becoming sticky.
- Chill the Dough: Turn the dough out onto a lightly floured surface, form into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- Preheat Oven: Once chilled, preheat your oven to 350°F (175°C) to prepare for baking the tart shells.
- Roll and Shape Dough: Roll the dough on a floured surface to about 1/8-inch thickness. Press the dough into tart pans (4-6 small or one 9-inch pan) lining the bottom and sides evenly.
- Prick and Prepare for Baking: Prick the tart bottom with a fork to prevent puffing. Lay parchment paper on top and fill with pie weights or dried beans for blind baking.
- Bake Tart Shells: Bake the tart shells for 12-15 minutes or until the edges are firm. Remove from oven and allow to cool completely before filling.
- Prepare Salted Caramel: In a medium saucepan over medium heat, melt butter. Add sugar and stir constantly until melted and golden amber, about 5-7 minutes, taking care not to burn.
- Add Cream: Carefully pour in heavy cream (the mixture will bubble vigorously) and stir until smooth and combined.
- Flavor and Cool Caramel: Remove from heat, stir in vanilla extract and salt, and let caramel cool for 10-15 minutes to thicken slightly.
- Fill Tart Shells: Pour the cooled caramel into the tart shells, filling about halfway. Refrigerate the tarts for at least 30 minutes to set the caramel.
- Make Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer, avoiding boiling.
- Melt Chocolate: Remove cream from heat, add chopped chocolate, and stir until fully melted and smooth.
- Incorporate Butter: Stir in the butter until the ganache is glossy and cohesive.
- Assemble Tarts: Pour the ganache over the set caramel layer, spreading evenly to cover the caramel completely.
- Chill to Set: Refrigerate the assembled tarts for at least 2 hours to allow the ganache to fully set.
- Garnish and Serve: Before serving, sprinkle sea salt flakes over the tops for a perfect salty-sweet balance. Slice and serve chilled or at room temperature for best texture.
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Adjust the salt in the caramel to your preferred level of saltiness.
- Pie weights or dried beans help to keep the crust from puffing during blind baking.
- Chocolate ganache should not be overheated; avoid boiling the cream to prevent separation.
- Refrigerate the tarts long enough to ensure both caramel and ganache are fully set for clean slicing.
- These tarts can be stored in the refrigerator in an airtight container for up to 3 days.
