Chocolate Salted Caramel Tarts Recipe
If you’ve ever dreamed of the ultimate indulgence, this recipe for Chocolate Salted Caramel Tarts is about to become your new obsession. Imagine a crisp, buttery tart shell, generously filled with luscious salted caramel and crowned with a silky chocolate ganache — all topped with a sprinkle of flaky sea salt. Each bite is a delightful dance of textures and flavors: sweet, salty, rich, and utterly satisfying. Whether you’re looking to impress at a dinner party, treat yourself on a cozy night in, or gift something special to your loved ones, these tarts promise to steal the show every single time.
Ingredients You’ll Need
Gather up just a handful of basic ingredients and you’re set — each one plays a starring role, contributing its unique charm to the flavor, texture, and unbeatable elegance of these tarts. There’s truly nothing complicated here, only essentials that bring warmth and richness to every single bite.
- All-purpose flour (1 1/4 cups): The backbone of our tart shell, creating a crisp, tender base to hold all that gooey goodness.
- Powdered sugar (1/4 cup): Adds a mellow sweetness and the perfect fine crumb to the pastry.
- Salt (1/4 teaspoon): Enhances every flavor — don’t skip it!
- Cold unsalted butter, cubed (1/2 cup): Makes the crust unbelievably flaky and rich.
- Cold water (1–2 tablespoons): Just enough to bring the dough together for rolling and pressing.
- Granulated sugar (1 cup): Melts into a deep golden caramel for that signature filling.
- Unsalted butter, for caramel (6 tablespoons, cut up): Gives your caramel a luxurious, creamy finish.
- Heavy cream, for caramel (1/2 cup): Turns hot sugar into irresistibly smooth and creamy caramel.
- Sea salt (1/2 teaspoon, plus more): Adds that crave-worthy salty pop to balance the sweetness.
- Semi-sweet or dark chocolate chips (1/2 cup): Results in a glossy, decadent ganache layer.
- Heavy cream, for ganache (1/4 cup): Creates a ganache with a dreamy, melt-in-your-mouth texture.
- Flaky sea salt, for topping: The finishing touch, making every tart sparkle both visually and flavor-wise.
How to Make Chocolate Salted Caramel Tarts
Step 1: Make the Tart Shells
Start by preheating your oven to 350°F (175°C). Combine flour, powdered sugar, and salt in a food processor, then pulse in the cold, cubed butter. The magic happens when the mixture turns into coarse crumbs that hold together when squeezed. Gradually add cold water, a tablespoon at a time, until the dough just comes together — don’t overmix or you’ll lose that lovely flakiness. Press the dough evenly into the bottoms and up the sides of six 4-inch mini tart pans (or one 9-inch tart pan). Prick the base gently with a fork to keep everything pretty and flat. Bake 15–18 minutes, until delicately golden. Let cool completely so the next layers sit perfectly on top.
Step 2: Prepare the Salted Caramel
Patience is your friend here! Gently heat the granulated sugar in a saucepan over medium heat, stirring constantly as it melts and deepens to a golden amber. Stir in the cut-up butter (stand back, it will bubble!), then slowly add the heavy cream for a creamy transformation. Finally, stir in that all-important sea salt. Let your caramel cool slightly before pouring it into each cooled tart shell. Pop the tarts into the fridge for about 30 minutes so the caramel firms up to the perfect, sliceable consistency.
Step 3: Top with Chocolate Ganache
While the caramel chills, make the ganache: heat the cream until it’s just about to simmer, then pour it over your chocolate chips in a bowl. Wait two minutes (trust me, it’s worth it!), then stir until you have a smooth, glossy chocolate river. Spoon the ganache over the set caramel layer in each tart shell. A little shake of the pan gives a perfectly level top. Return to the fridge for about 15–20 minutes until the chocolate firms up just enough to hold a sprinkle of flaky sea salt on top.
Step 4: Finishing Touches
Right before serving, don’t forget a final flourish: a generous pinch of flaky sea salt scattered over each tart. That little sparkle is not just pretty — it makes every bite sing! Now, all that’s left is to slice (or pick up a mini tart) and dig into chocolate salted caramel heaven.
How to Serve Chocolate Salted Caramel Tarts
Garnishes
Less is sometimes more when it comes to garnishing Chocolate Salted Caramel Tarts — a final sprinkle of flaky sea salt elevates both the look and the flavor. If you want a little extra flourish, a few chocolate curls, a tiny swirl of whipped cream, or even a drizzle of caramel just before serving will make each tart truly sparkle on the plate.
Side Dishes
These tarts are rich and decadent, making them perfect alongside something simple and fresh like a handful of berries or sliced seasonal fruit. For a dinner party, I love to serve them with a small scoop of vanilla bean or salted caramel ice cream; the creamy-cold contrast highlights each layer of flavor beautifully.
Creative Ways to Present
You can get playful with presentation: serve each mini tart on a vintage saucer, add a gold fork, and maybe tuck in a fresh mint leaf. If you make a single large tart, slice it at the table for a dramatic reveal. Or stack mini tarts on a tiered dessert stand at a festive gathering — it’s a show-stopper!
Make Ahead and Storage
Storing Leftovers
Chocolate Salted Caramel Tarts keep surprisingly well! Store any leftovers in an airtight container in the fridge for up to three days. The flavors deepen overnight, making them even more irresistible the next day. Just be sure to separate layers with parchment paper if you’re stacking them.
Freezing
Want to prep ahead for a big celebration? Freeze your tarts after assembling and chilling them, then wrap each one tightly with plastic wrap and a layer of foil. Freeze for up to one month. When you’re ready to serve, thaw overnight in the fridge and let them sit out for a few minutes to take off the chill.
Reheating
These tarts are meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you want a softer texture to the chocolate topping, let them sit at room temp for about 15 minutes before serving — the caramel will be extra gooey and delicious!
FAQs
Can I make Chocolate Salted Caramel Tarts ahead of time?
Absolutely! These tarts are ideal make-ahead desserts. You can prepare them a day in advance and store in the fridge; in fact, the flavors only get better as they sit and set. Just add the final flaky salt sprinkle right before serving for the snappiest texture.
What if I don’t have mini tart pans?
No tart pans? No problem! You can use a standard 9-inch tart pan, a pie pan, or even muffin tins lined with parchment circles for adorable tartlets. Just adjust the baking time slightly as needed to ensure a golden, fully-cooked crust.
Can I use store-bought caramel?
You could, but the homemade caramel in Chocolate Salted Caramel Tarts steals the show with its rich, buttery, and slightly salty flavor. If time’s tight, a high-quality, thick store-bought caramel will work in a pinch — just warm it slightly to make it pourable and add a pinch of sea salt for extra sparkle.
How do I keep my ganache glossy?
For the glossiest chocolate top, use good-quality chocolate and pour the hot cream evenly over the chips. Avoid overheating the cream, as boiling may cause the ganache to separate. Stir gently and patiently until completely smooth, and let set at room temp for a perfect sheen.
Are Chocolate Salted Caramel Tarts suitable for vegetarians?
Yes! All the ingredients in this recipe are vegetarian-friendly. If you’d like to make them dairy-free, you can experiment with vegan butter and coconut cream alternatives — just note that the texture may change slightly, but the core experience will remain divine.
Final Thoughts
I can’t recommend these Chocolate Salted Caramel Tarts enough — the symphony of chocolate, caramel, and salt is absolutely irresistible. Whether you’re sharing with friends or treating yourself, each bite delivers pure happiness. Go on, give them a whirl; your taste buds (and everyone you serve them to) will thank you!
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Chocolate Salted Caramel Tarts Recipe
- Total Time: 50 minutes (plus chilling time)
- Yield: 6 mini tarts or 1 large tart 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Salted Caramel Tarts, where buttery crusts hold rich caramel fillings topped with luscious ganache and a sprinkle of sea salt. Perfect for any sweet craving or special occasion.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1–2 tablespoons cold water
For the caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt, plus more for garnish
For the ganache:
- 1/2 cup semi-sweet or dark chocolate chips
- 1/4 cup heavy cream
- Flaky sea salt for topping
Instructions
- Preheat the oven and prepare the crust: Preheat to 350°F (175°C). Combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse. Mix in water until dough forms. Press into tart pans and bake.
- Make the caramel: Heat sugar in a saucepan until amber. Stir in butter, then cream and salt. Cool slightly and pour into tart shells. Chill.
- Prepare the ganache: Heat cream, pour over chocolate chips, let sit, then stir until smooth. Pour over caramel layer. Chill until set.
- Serve: Sprinkle with sea salt before serving.
Notes
- These tarts can be made a day ahead and stored in the refrigerator.
- For added depth, use dark chocolate with at least 60% cocoa.
- Serve chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 420
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
