Get ready to fall in love with every silken, decadent bite of this Salted Caramel Bittersweet Chocolate Tart. With its crisp, buttery crust, dreamy layer of homemade salted caramel, and glossy bittersweet chocolate ganache, this showstopper will elevate any dessert spread. The secret? Simple, honest ingredients transformed into a tart that’s dramatic yet effortless to pull together. Whether you’re celebrating a special occasion or indulging in a quiet moment at home, this tart delivers deep flavors with contrasting textures in every heavenly forkful.
Ingredients You’ll Need
The beauty of this Salted Caramel Bittersweet Chocolate Tart lies in its short ingredient list, each item playing a starring role. From the crumbly pastry shell to the luscious caramel and rich ganache, every component brings texture, flavor, and a little bit of magic. Gather these ingredients, and you’ll see just how each one transforms the final tart into a true masterpiece.
- All-purpose flour: The sturdy backbone of a tart shell, providing crispness and structure for the filling.
- Powdered sugar: For a touch of sweetness and a more tender, melt-in-your-mouth crust texture.
- Salt: Balances sweetness and enhances the chocolate and caramel layers—don’t skip it!
- Unsalted butter (for crust and caramel): Keeps the flavors clean and adds that irresistible richness and flakiness.
- Large egg yolk: Binds the pastry together while adding luxurious texture and color.
- Ice water: Hydrates the dough just enough for easy handling without sacrificing tenderness.
- Granulated sugar: Melts into the beautiful, amber caramel that becomes the tart’s gooey center.
- Heavy cream (for caramel and ganache): Ensures incredible silkiness in both the caramel and chocolate layers.
- Flaky sea salt: Brings out the complexity in caramel and chocolate while giving an addictive burst of flavor.
- Bittersweet chocolate: The star ingredient for the ganache—choose a high-quality bar for the most intense, smooth flavor.
- Extra flaky sea salt (for garnish): Adds crunch, sparkle, and that restaurant-style finish to every slice.
How to Make Salted Caramel Bittersweet Chocolate Tart
Step 1: Prepare the Tart Crust
Start by preheating your oven to 350°F (175°C). In a food processor, pulse the flour, powdered sugar, and salt until combined. The goal is to evenly distribute the sugar and salt so every bite of crust is just right. Next, add your cold, cubed butter and pulse again; you’ll get a mixture that looks sandy with some small pea-sized butter bits. These little pockets of butter create that glorious, flaky texture when baked. Add in the egg yolk and ice water, pulsing until the dough comes together—if it’s still a bit crumbly, add just a tiny splash more water. Shape the dough into a disc, wrap tightly in plastic, and let it chill in the fridge for at least 30 minutes to really relax, making it easier to roll out later.
Step 2: Bake the Tart Shell
Once the dough is chilled, roll it out gently on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press it in, trimming any excess dough and ensuring the sides and bottom are even. Prick the base several times with a fork (this keeps your tart shell from puffing up), then pop it in the freezer for about 10 minutes to set the shape. Bake for 20 to 22 minutes, or until you see a beautiful light golden color. Cool the shell completely before moving on—you want the caramel to set neatly inside.
Step 3: Make the Salted Caramel
Now for the fun part! In a medium saucepan, warm the granulated sugar over medium heat, stirring constantly until it melts into a deep amber pool (don’t rush this or walk away—it goes fast!). As soon as you hit that gorgeous caramel color, carefully add the cubed butter and whisk until it’s melted and luscious. Next, pour in your cream slowly, whisking all the while—this is where it will bubble wildly, so watch your hands. Cook just a minute or two more, then turn off the heat and stir in that flaky sea salt. Pour the caramel right into your cooled pastry shell and chill for about 30 minutes until it’s set, but still slightly soft.
Step 4: Prepare the Bittersweet Chocolate Ganache
While the caramel rests, place your chopped bittersweet chocolate into a heatproof bowl. Heat the remaining heavy cream just until it’s beginning to simmer—not boiling—then pour it straight over the chocolate. Let this mixture sit, undisturbed, for two minutes so the chocolate gently melts from the heat. Afterward, whisk everything together until glossy, thick, and completely smooth—the very definition of a dreamy ganache. Pour the ganache over the cooled, set caramel layer and spread it in an even, swoon-worthy glide. Chill the tart for at least 1 hour, until firm enough to slice with confidence.
Step 5: Garnish and Serve
Just before serving your Salted Caramel Bittersweet Chocolate Tart, dust the top with extra flaky sea salt. This final flourish adds sparkle and just the right hit of crunch and salinity, taking each bite from “delicious” to “I need another slice immediately.” Use a hot knife for extra-clean, show-off-worthy slices.
How to Serve Salted Caramel Bittersweet Chocolate Tart
Garnishes
To truly let this tart shine, sprinkle a fine layer of flaky sea salt over the glossy ganache just before serving. If you’re feeling fancy, a few chocolate curls or a scattering of edible gold leaf can add extra elegance. A dollop of barely-sweetened whipped cream on the side is always welcome, too.
Side Dishes
This intensely flavorful dessert loves company. Pair your Salted Caramel Bittersweet Chocolate Tart with fresh berries for a burst of brightness. A scoop of vanilla or coffee ice cream makes for a classic pairing—cool, creamy, and perfect alongside the tart’s decadent layers.
Creative Ways to Present
For a fun, contemporary twist, cut the tart into tiny wedges or squares and serve as part of a dessert platter with other petit fours. Dress up a single slice with a swoosh of caramel sauce on the plate, or use heart-shaped cutters for individual tarts on special occasions like Valentine’s Day or anniversaries.
Make Ahead and Storage
Storing Leftovers
Cover any leftovers tightly and store them in the refrigerator for up to three days. The chocolate and caramel layers maintain their beautiful textures, and the crust stays crisp if kept chilled.
Freezing
This tart freezes well, which means you can batch-bake ahead for gatherings. Once set, wrap slices (or the whole tart) tightly in plastic and foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving—best to hold off on final garnishes until it’s fully thawed.
Reheating
There’s no need to reheat this dessert, as it’s best enjoyed chilled or at cool room temperature. If you like a slightly softer ganache, you can let your slice sit at room temp for 15 minutes prior to serving.
FAQs
Can I make the tart crust ahead of time?
Absolutely! You can prepare and bake the tart shell up to two days in advance. Just keep it well-wrapped at room temperature until you’re ready to add the caramel and ganache.
Why did my caramel turn grainy?
Grainy caramel usually happens when the sugar crystallizes. Stir the sugar constantly as it melts and avoid stirring once the cream and butter are added. Patience and gentle heat are key for achieving smooth, glossy caramel.
What’s the best way to get clean slices?
Use a sharp knife run under hot water and wiped dry before each cut. This melts through the ganache and caramel, ensuring neat, bakery-perfect slices every time.
Can I use milk chocolate instead of bittersweet chocolate?
You certainly can substitute milk chocolate for a sweeter result. Just be aware that the overall tart will be much sweeter and less complex, so you may wish to reduce the caramel’s sugar or use less sea salt.
Is there a gluten-free option for the crust?
Yes! A gluten-free all-purpose flour blend works well as a 1:1 swap for traditional flour in the pastry. The texture might be slightly more delicate, but the flavors will still sing.
Final Thoughts
There’s just something deeply satisfying about making and sharing a Salted Caramel Bittersweet Chocolate Tart—it’s a dessert that always turns heads and inspires closed-eye, chocolate-caramel reverie. If you’re searching for a showpiece that’s as gorgeous to look at as it is to eat, this is the recipe to try next. Gather your favorite people, pour some coffee, and savor every glorious, unforgettable bite!
Print
Salted Caramel Bittersweet Chocolate Tart Recipe
- Total Time: 1 hour (plus chilling time)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Salted Caramel Bittersweet Chocolate Tart. A buttery crust holds a layer of luscious salted caramel topped with silky bittersweet chocolate ganache, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water (as needed)
For the Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream, room temperature
- 1/2 teaspoon flaky sea salt
For the Chocolate Ganache:
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream (for ganache)
- Extra flaky sea salt for garnish
Instructions
- Preheat oven and make the crust: Combine flour, sugar, and salt. Add butter and egg yolk, pulse, then add water. Chill, roll out, and press into tart pan. Bake.
- Prepare the caramel: Melt sugar in a saucepan until amber, add butter, then cream and salt. Pour into tart shell and chill.
- Make the ganache: Place chocolate in a bowl. Heat cream, pour over chocolate, let sit, then whisk until smooth. Pour over caramel layer and chill.
- Serve: Sprinkle with flaky sea salt before serving.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- For clean slices, run a knife under hot water and wipe dry between cuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 170mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg
