If you have a sweet tooth that craves the perfect balance of indulgence and sophistication, then the Salted Caramel Bittersweet Chocolate Tart Recipe is your new best friend in the kitchen. This tart marries a buttery, tender crust with a golden layer of luscious salted caramel and a velvety bittersweet chocolate ganache, all crowned with a sprinkle of flaky sea salt that punches up the flavor. It’s the exquisite harmony of salty and sweet, creamy and crisp, that makes this dessert truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the first delightful step in crafting this masterpiece. Each component is simple yet essential—the flour and butter form a tender crust, while the sugar and cream transform into a rich salted caramel, and the bittersweet chocolate provides that deep, luscious finish. Together, they create a symphony of flavors and textures that make the Salted Caramel Bittersweet Chocolate Tart Recipe so special.
- 1 1/4 cups all-purpose flour: This is the foundation for a perfectly flaky tart crust.
- 1/4 cup powdered sugar: Adds just a touch of sweetness and tenderizes the crust.
- 1/4 teaspoon salt: Enhances all the flavors in the crust for balance.
- 1/2 cup unsalted butter, cold and cubed: Cold butter helps create that crisp, buttery texture in the crust.
- 1 large egg yolk: Binds the crust ingredients and adds richness.
- 2 tablespoons ice water: Adds moisture just enough for the dough to come together.
- 1 cup granulated sugar: The heart of the salted caramel, carefully melted to amber perfection.
- 6 tablespoons unsalted butter, cubed: Melted into the caramel to enrich its flavor and creaminess.
- 1/2 cup heavy cream (room temperature): Creates the smooth, luscious body of the caramel and ganache.
- 1/2 teaspoon flaky sea salt: Balances the caramel’s sweetness with just the right hint of saltiness.
- 8 ounces bittersweet chocolate, chopped: Provides the rich, intense chocolate ganache topping.
- Extra flaky sea salt for garnish: A finishing touch to elevate every bite with bursts of flavor.
How to Make Salted Caramel Bittersweet Chocolate Tart Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). In a food processor or mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs—this step ensures a tender and flaky crust. Mix in the egg yolk, then gradually add ice water, one tablespoon at a time, just until the dough holds together. Chill the dough for 30 minutes to relax the gluten and firm up the butter. Roll it out gently on a floured surface, press into your tart pan, and bake until golden and crisp, about 15 minutes. This crust is the perfect base for the indulgent layers to come.
Step 2: Make the Salted Caramel
While the crust is baking, start your salted caramel. Slowly melt the granulated sugar in a heavy-bottomed saucepan over medium heat, swirling occasionally—not stirring—to achieve a beautiful amber color without burning. Once melted and smooth, whisk in the cubed butter until fully melted and combined. Remove from heat, then stir in the room temperature heavy cream and flaky sea salt, stirring until silky smooth. Pour this golden caramel gently over the baked crust, spreading evenly. Refrigerate the tart to let the caramel set firmly, about 30 minutes.
Step 3: Prepare the Bittersweet Chocolate Ganache
Chop the bittersweet chocolate finely and place it in a heatproof bowl. Heat the remaining 1/2 cup of heavy cream just until it begins to simmer, then pour it over the chocolate. Let it sit undisturbed for a few minutes so the chocolate melts slowly, then whisk until you have a shiny, smooth ganache that’s thick yet pourable. Carefully pour the ganache over the chilled caramel layer, smoothing the top. Return the tart to the refrigerator and chill again for at least one hour until the ganache firms perfectly.
How to Serve Salted Caramel Bittersweet Chocolate Tart Recipe
Garnishes
A little garnish can make this tart truly shine on the table. Sprinkle a pinch of flaky sea salt over the top right before serving to enhance the complex flavors. For an extra elegant touch, add some finely chopped toasted nuts or delicate edible gold leaf. Fresh berries or a dusting of cocoa powder also make beautiful visual accents that complement the rich chocolate and caramel.
Side Dishes
Pair your tart with cool, fresh accompaniments to balance out its richness. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream is classic and irresistible. If you want something fruit-forward, serve it alongside a simple berry compote or a fresh citrus salad—the acidity cuts through the decadence and refreshes the palate.
Creative Ways to Present
Try serving individual tart slices on minimalist white plates with a drizzle of caramel or chocolate sauce for dramatic flair. For gatherings, place the whole tart on a cake stand surrounded by autumn leaves or fresh flowers to create a cozy, inviting dessert centerpiece. You can also experiment by adding a thin layer of crunchy nuts between the caramel and chocolate ganache for added texture and surprise.
Make Ahead and Storage
Storing Leftovers
This tart holds up beautifully when stored in an airtight container in the refrigerator. Keep leftover slices chilled and covered to maintain the silky ganache and soft caramel layers. It will stay fresh and delicious for up to three days, making it great for preparing ahead for a dinner party or a special treat.
Freezing
While freezing can slightly change the texture of the ganache and caramel, you can freeze the tart for longer storage. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving for the best taste and texture retention. Keep in mind the crust may lose some crispness after freezing, but the flavors remain irresistible.
Reheating
To enjoy your Salted Caramel Bittersweet Chocolate Tart Recipe at its best after chilling or freezing, let it sit at room temperature for about 15 minutes before serving. Avoid microwaving, as heat can cause the ganache to separate. A gentle warming in a low oven (around 275°F) for 5 minutes can help soften the chocolate slightly without losing its smooth texture.
FAQs
Can I make this tart gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure to pick one that contains xanthan gum or add it separately for structure, and you may need to adjust the liquid slightly to get the right dough consistency.
What type of chocolate is best for the ganache?
Bittersweet chocolate with roughly 60-70% cocoa content works beautifully here, offering rich flavor without being overly bitter. High-quality chocolate bars or couverture chocolate melt smoothly and provide the best texture and taste.
Is it necessary to chill the tart between steps?
Yes, chilling is essential to let each layer set properly so that the tart slices cleanly without mixing layers. It also helps develop the flavors and keeps the ganache glossy and firm.
Can I use salted butter instead of unsalted?
While you can use salted butter, be mindful that the caramel and garnish already include sea salt. Using unsalted butter allows better control over the overall saltiness for the perfect balance in your Salted Caramel Bittersweet Chocolate Tart Recipe.
How do I prevent the caramel from crystallizing?
Make sure to avoid stirring the sugar as it melts, and use a clean saucepan free of impurities. Also, adding the butter and cream at the right time and temperature helps keep the caramel smooth and glossy without graininess.
Final Thoughts
This Salted Caramel Bittersweet Chocolate Tart Recipe is a real showstopper that’s surprisingly easy to make once you know the steps. The blend of textures and flavors—from the crisp crust to the smooth caramel and rich ganache—makes it the perfect dessert to impress any crowd or treat yourself on a cozy night in. Give it a try, and I guarantee this tart will become one of your favorite indulgences to whip up and share!
Print
Salted Caramel Bittersweet Chocolate Tart Recipe
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 10 servings
- Diet: Vegetarian
Description
This Salted Caramel Bittersweet Chocolate Tart is a decadent dessert featuring a buttery homemade crust filled with luscious salted caramel, topped with a smooth bittersweet chocolate ganache, and finished with a sprinkle of flaky sea salt for the perfect sweet and salty balance. Ideal for special occasions or indulgent treats, this tart combines rich textures and deep flavors in every bite.
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 and prepare crust: Preheat your oven to 350°F (175°C). In a food processor or mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and egg yolk, pulsing or mixing until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, just until the dough comes together. Chill the dough for about 30 minutes.
- Roll out and bake crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough evenly into the pan, trimming any excess. Prick the bottom with a fork to prevent puffing. Bake the crust for 15-20 minutes or until lightly golden. Remove from oven and let cool.
- Prepare caramel filling: In a medium saucepan over medium heat, melt the granulated sugar, swirling the pan gently until the sugar is fully melted and turns an amber color. Carefully add the cubed butter, stirring until melted and combined. Gradually pour in the room temperature heavy cream while stirring. Allow the mixture to boil for about 1 minute, then remove from heat and stir in the flaky sea salt. Pour the caramel evenly into the cooled tart shell. Refrigerate to chill and set, about 30 minutes.
- Make the chocolate ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just until it starts to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften. Gently whisk until the ganache is smooth and glossy.
- Assemble and chill tart: Pour the prepared ganache evenly over the chilled caramel layer in the tart. Smooth the top with a spatula and refrigerate for at least 1 hour, or until the ganache is set.
- Serve: Just before serving, sprinkle additional flaky sea salt on top to enhance the sweet and salty flavors. Slice and enjoy your rich and indulgent Salted Caramel Bittersweet Chocolate Tart.
Notes
- Use high-quality bittersweet chocolate for a richer ganache flavor.
- Be cautious when melting sugar to avoid burning; do not stir until sugar is mostly melted.
- The tart can be stored covered in the refrigerator for up to 3 days.
- Allow the tart to come to room temperature for about 15 minutes before serving for the best texture and flavor.
- For an even crispier crust, blind bake the tart shell with pie weights for 15 minutes before filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
