Chocolate Salted Caramel Tart Snack On Meat

Making the Chocolatey Crust

Let’s start with the crust. It has cocoa powder and ground almonds in it. This makes it taste like a cookie. I love that.

You work the cold butter in with a fork. It should look like little crumbs. Then you add the egg and a tiny bit of water. The secret is to keep everything cold. This makes the crust flaky and not tough.

A Story About Waiting

You have to chill the dough twice. I know, it’s hard to wait. My grandson always tries to sneak a taste early.

I tell him the same thing my grandma told me. Good things take time. This waiting makes the crust hold its shape. It won’t shrink in the pan. This little lesson in patience is so important in life.

The Magic of Caramel

Now for the fun part. You cook sugar and water until it turns amber. It’s like a science experiment in your kitchen. Doesn’t that smell amazing?

Be very careful, it is very hot. You slowly whisk in the cream. It will bubble up a lot! I still jump a little. Fun fact: This bubbly reaction is called calming the dragon by some bakers. Stir in the butter and salt. You just made real caramel from scratch.

Why We Add Salt

You might wonder why we add salt to something sweet. It makes the chocolate taste richer. The salt makes the sweet parts pop even more.

Life is like that, too. A little challenge makes the good days feel even sweeter. Do you like sweet and salty treats together?

The Final Chocolate Layer

The last step is the chocolate ganache. You pour hot cream over chopped chocolate. Let it sit for a minute. Then you stir it into a shiny, smooth pool.

Spreading this over the cool caramel is my favorite part. It feels so peaceful. What’s your favorite part of baking? Is it mixing, or is it tasting?

Time to Share Your Creation

Finally, you sprinkle on the sea salt flakes. This makes it look so pretty. Then you slice it and share.

Food made with love is meant to be shared with others. It creates a happy memory. Tell me, who would you share this special tart with?

Ingredients:

Ingredient	Amount	Notes
Flour	1 1/4 cups (160g)	For the sweet pastry crust
Ground almonds	1/4 cup (30g)	For the sweet pastry crust
Unsweetened cocoa powder	1/4 cup (30g)	For the sweet pastry crust
Sugar	1/4 cup (50g)	For the sweet pastry crust
Salt	1/4 tsp	For the sweet pastry crust
Cold unsalted butter	1 stick (110g), cubed	For the sweet pastry crust
Vanilla extract	1 tsp	For the sweet pastry crust
Egg	1	For the sweet pastry crust
Ice water	1-2 tbsp	For the sweet pastry crust
Sugar	1 1/2 cups (300g)	For the caramel layer
Water	1/2 cup	For the caramel layer
Heavy cream	1/2 cup (120g)	For the caramel layer
Unsalted butter	5 tbsp (70g)	For the caramel layer
Salt	1 tsp	For the caramel layer
Heavy cream	1/2 cup (120g)	For the chocolate ganache
Bittersweet chocolate	4 oz (120g), chopped	For the chocolate ganache
Sea salt flakes	For sprinkling	For garnish

My Fancy Chocolate Salted Caramel Tart

I have always loved making special treats. This tart looks like it came from a fancy bakery. But I promise, you can make it right in your own kitchen. It has a chocolate crust, a gooey caramel middle, and a shiny chocolate top. Doesn’t that sound amazing?

Making the Crust

Let’s start with the crust. It’s like playing with sweet, chocolatey sand. Just remember to keep everything cold. I still laugh at the time I used warm butter. My crust shrank so much in the pan. It was a funny little puck.

• Step 1: Grab a big bowl. Mix the flour, ground almonds, cocoa, sugar, and salt. Then, use a fork to squish the cold butter in. Keep going until it looks like crumbs. Now, mix in the egg and vanilla. If it’s too dry, add a tiny bit of ice water. (A hard-learned tip: Your hands are warm, so try not to handle the dough too much!)
• Step 2: Shape your dough into a flat disc. Wrap it up and let it take a nap in the fridge. It needs at least 30 minutes to rest. This helps it not shrink when we bake it. While it chills, you can wash the bowls. I like a tidy kitchen.
• Step 3: Now, roll the dough out on a floured counter. Make it a little bigger than your tart pan. Gently lay it in the pan and trim the edges. Pop it back in the fridge. This second chill is our secret for a perfect crust.
• Step 4: Heat your oven to 350°F. Prick the crust all over with a fork. This is called docking. It stops big bubbles from forming. Line it with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes. Then take the weights out and bake for 10 more. Let it cool completely.

Creating the Caramel & Ganache

• Step 5: Time for the caramel. This part is magical but needs care. Melt the sugar and water in a pan. Do not stir it. Just let it turn a lovely amber color. It smells so good. Take it off the heat and carefully whisk in the cream. It will bubble up, so be slow. Then stir in the butter and salt.
• Step 6: Pour your beautiful caramel into the cooled crust. Isn’t it pretty? Now, you must be patient. Let the tart sit in the fridge for a few hours. The caramel needs to get firm. I know, the waiting is the hardest part.
• Step 7: For the final touch, make the ganache. Heat the cream until it’s simmering. Pour it over your chopped chocolate. Let it sit for one minute. Then stir, stir, stir until it’s smooth and glossy. Spread this over the set caramel. Back into the fridge it goes to set.
• Step 8: You’re almost there. Right before you serve, sprinkle the top with sea salt flakes. This makes all the flavors pop. Then, just slice and enjoy your masterpiece. You made that!

Cook Time: 4–6 hours (mostly chilling)
Total Time: 4 hours 15 minutes
Yield: 8 servings
Category: Dessert, Tart

Three Fun Twists to Try

Once you master the classic, you can have some fun. I love changing up my recipes. It keeps things exciting in the kitchen. Here are a few ideas I’ve tried over the years. They are all so delicious.

• Nutty Crunch: Swap the ground almonds for crushed pretzels in the crust. It gives a lovely salty crunch that goes so well with the sweet caramel.
• Orange Zest: Add a teaspoon of orange zest to the caramel. The chocolate and orange together is a classic. It tastes like a fancy candy.
• Peanut Butter Swirl: Before the ganache sets, drop little spoonfuls of peanut butter on top. Use a knife to swirl it all around. My grandkids love this one.

Serving Your Tart in Style

This tart is a star all on its own. But a little extra touch makes it feel like a celebration. I like to slice it on a pretty plate. A little dollop of whipped cream on the side is never a bad idea. A few fresh raspberries add a nice pop of color and a little tartness.

For a drink, a glass of cold milk is always the best friend to chocolate. For the grown-ups, a small glass of ruby port wine is just lovely. It’s sweet and rich, just like the tart.

Keeping Your Tart Perfect

This tart is a special treat. You will want to save some for later. Wrap it tightly and keep it in the fridge for up to five days.

You can also freeze it for a month. I always slice it before freezing. This way, you can grab one piece at a time.

I once left a whole tart on the counter overnight. The caramel became a sticky mess. I learned my lesson about the fridge.

Storing it right means no waste. You can enjoy your hard work for days. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Tart Troubles

Sometimes, the pastry dough can be too crumbly. This happens if the butter gets too warm. Just chill the dough a bit longer.

I remember when my caramel turned gritty. I stirred it while the sugar was melting. You must let the sugar water boil without stirring.

If your ganache looks oily, the cream was too hot. Let it cool for a minute before pouring. This keeps the chocolate smooth and shiny.

Fixing small problems builds your cooking confidence. It also makes the flavors just right. Which of these problems have you run into before?

Your Tart Questions Answered

Q: Can I make this gluten-free? A: Yes. Just use your favorite gluten-free flour blend instead of regular flour.

Q: How far ahead can I make it? A: You can make the whole tart two days before you need it.

Q: What can I use instead of almonds? A: Use more flour or try ground oats. The texture will be a little different.

Q: Can I make a smaller tart? A: Sure. Just cut all the ingredients in half. Use a small tart pan.

Q: Is the sea salt garnish important? A: It is. The salt makes the chocolate and caramel taste even better. Fun fact: A little salt makes sweet things taste sweeter! Which tip will you try first?

A Sweet Note From My Kitchen

I hope you love making this tart. It is a recipe that brings people joy. Sharing food is one of life’s great pleasures.

I would be so happy to see your creation. Your beautiful tart can inspire other bakers. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.