Chocolate Caramel Tart

There’s something spellbinding about the sight of a glossy chocolate caramel tart on the dessert table. It’s not just a dessert—it’s a showstopper. You slice through shattering dark chocolate ganache, revealing an oozy, golden caramel that clings to your fork. The aroma of toasted cocoa and burnt sugar fills the kitchen; every bite is a harmonious marriage of buttery crisp pastry, luscious caramel, and melt-in-your-mouth chocolate.

Whether you’re celebrating a holiday, hosting a cozy dinner party, or simply craving a decadent treat, this chocolate caramel tart is pure bliss. It’s luxurious, yet easier to assemble than you might think, making it a go-to recipe for moments when you want to truly impress without the fuss of a multi-layered cake.

Imagine a forkful of cool, silky ganache paired with just the right amount of salty caramel, all cradled in a crisp cocoa cookie crust… one taste and you’ll find yourself coming back for “just one more” slice.

Let’s dive into chocolate caramel heaven!

Why You’ll Love This Recipe

• Decadently Rich Flavor: Dark chocolate and golden caramel make every bite unforgettable.
• Crisp Buttery Crust: The chocolate cookie base adds texture and a light snap with every slice.
• Simple But Impressive: Minimal ingredients, stellar results, and a bakery-style finish.
• Make-Ahead Friendly: Tart can be made a day ahead; perfect for entertaining.
• Sliceable and Shareable: It’s easy to cut and serve clean slices for a crowd.
• Customizable: Swap in milk chocolate, add sea salt, top with nuts, or swirl in a little espresso for a personal twist.
• If you’re a fan of Millionaire’s Shortbread, salted caramel brownies, or elegant tarts, this will be your new favorite dessert.

Ingredients

Ingredient	Amount	Friendly Notes
Chocolate Cookie Crumbs	1 1/2 cups (about 180g)	Use Oreos (sans filling) or chocolate wafers
Melted Butter	6 tbsp (85g)	For binding the crust
Bittersweet/Dark Chocolate	8 oz (225g, 60–70% cacao)	Bars or chips, chopped
Heavy Cream	1 cup (240ml)	For ganache and caramel
Granulated Sugar	1 cup (200g)	For caramel
Unsalted Butter	6 tbsp (85g)	Cold, cubed, for caramel
Light Corn Syrup	2 tbsp	Needed for caramel texture (optional)
Sea Salt	1/2–1 tsp	Maldon flakes or kosher, for topping
Vanilla Extract	1 tsp	For both caramel and chocolate
Fine Espresso Powder	1 tsp (optional)	For depth in ganache

Step-by-Step Instructions

1. Make the Chocolate Crust

1. Preheat oven to 350°F (180°C).
2. In a bowl, mix chocolate cookie crumbs with melted butter until mixture resembles damp sand.
3. Press evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom.
4. Bake 10 minutes, then cool completely.

Tip: Firmly press with a measuring cup for a crisp base.

2. Prepare the Salted Caramel Layer

1. In a clean, dry saucepan, heat the granulated sugar and corn syrup (if using) over medium heat, stirring until sugar dissolves.
2. Stop stirring and cook, swirling pan, until mixture turns a deep amber color.
3. Remove from heat and immediately whisk in 6 tbsp cold butter (be careful—it’ll bubble).
4. Slowly add 1/4 cup heavy cream; whisk until smooth. Stir in 1/2 tsp sea salt and 1/2 tsp vanilla.
5. Pour warm caramel into cooled tart shell. Chill until set, about 1 hour.

Tip: If caramel seizes, return gently to heat and stir until smooth.

3. Make the Chocolate Ganache

1. Place chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat 3/4 cup heavy cream to just below a simmer.
3. Pour hot cream over chocolate; let sit 2 minutes. Add espresso powder (if using).
4. Stir until glossy and smooth. Mix in 1/2 tsp vanilla.

4. Assemble the Tart

1. Pour ganache over set caramel layer, smoothing the top.
2. Sprinkle generously with flaky sea salt.
3. Refrigerate 2–3 hours (or overnight) until firm.

5. Slice and Serve

• Use a hot, dry knife for clean slices.
• Garnish with extra salt, a dollop of whipped cream, chocolate curls, or toasted pecans if desired.

Tips for Success

• Chill Thoroughly: Each layer needs to set; don’t rush or layers will blur together.
• Use Good Chocolate: Flavor is everything—choose quality chocolate you love to eat.
• Careful with Caramel: Watch the color. Too pale = bland, too dark = bitter. Aim for deep amber.
• Room Temp for Best Texture: Take tart out 10–15 minutes before slicing for silky smoothness.
• Salt Generously: Flaky sea salt balances richness and makes flavors pop.
• For Perfect Slices: Wipe knife between cuts and use a thin-bladed, sharp knife.

Variations & Substitutions

• Milk Chocolate Ganache: Use milk chocolate for a sweeter, creamier taste (reduce cream to 2/3 cup).
• Espresso Swirl: Add 1 tsp espresso powder to the ganache for depth.
• Nutty Version: Sprinkle toasted pecans, walnuts, or hazelnuts over caramel before topping with ganache.
• Mini Tarts: Divide everything across mini tart pans for adorable individual servings.
• Gluten-Free: Use gluten-free chocolate cookies in the crust.

What to Serve With Chocolate Caramel Tart

• Fresh Berries: Raspberries or strawberries cut the richness.
• Lightly Sweetened Whipped Cream: The classic contrast.
• Espresso or Strong Coffee: Complements and intensifies the chocolate.
• Dessert Wines or Port: A luxurious pairing for special occasions.

Storage & Reheating

• Fridge: Store covered for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in fridge for best texture.
• Serving: Best at room temperature for clean, creamy bites.

Nutrition Facts (per slice, 1/12 of tart)

Nutrient	Approximate Amount
Calories	380
Protein	4g
Carbs	38g
Fat	26g
Fiber	3g
Sugar	28g
Sodium	160mg

Suitable for vegetarians.

Common Mistakes to Avoid

• Not Letting Layers Chill: Rushing soft caramel or ganache means runny, messy slices.
• Seizing Chocolate: Pour cream over chocolate, not vice versa, and stir gently.
• Overbaked Crust: Watch bake time—dry, crumbly crust if overdone.
• Uneven Slices: Use a sharp, hot knife; let the tart warm up before slicing.
• Skipping Salt: Essential for balance!

FAQ

Can I make this tart ahead?
Absolutely! Keeps 2–3 days in the fridge—layers only meld and improve.

Can I use store-bought caramel?
Yes! Melt and pour into the crust; homemade tastes best but it’s a great shortcut.

Will this work without a tart pan?
A pie plate works in a pinch but may be harder to unmold and slice cleanly.

Does this freeze well?
Yes—freeze whole or sliced, wrap tightly, thaw overnight for best texture.

Can I use coconut milk for dairy-free ganache?
Yes, but the texture will be slightly less firm and richer in coconut flavor.

How do I keep the crust crisp?
Chill thoroughly, and don’t overbake. Serve at cool room temperature.

Can I skip the corn syrup in caramel?
You can, but it helps prevent crystallization and ensures a smooth, gooey caramel.

Conclusion

Elegant, decadent, and infinitely satisfying, this Chocolate Caramel Tart is the dessert to make when you want to celebrate or simply treat yourself to something special. Every layer is a reminder of why simple ingredients, careful preparation, and a little extra salt create magic together.

If you loved this, try my Buttery Breakfast Casserole or Creamy Macaroni and Cheese for more chocolate bliss!

Enjoy every luxurious bite!