Chocolate Salted Caramel Tart Recipe

I’m excited to share my Caramel Tart recipe featuring a buttery almond crust made with almond flour and cold butter. I combine a rich salted caramel of heavy cream and granulated sugar with a bittersweet chocolate ganache that adds an irresistible twist. This dessert surprises with every delightful bite.

I recently tried my hand at a new dessert and ended up with a seriously indulgent treat that might just become your favorite. The Chocolate Salted Caramel Tart definitely isn’t your average dessert.

I started with a buttery almond crust made from 1 1/2 cups almond flour, 1/2 cup all-purpose flour, 1/3 cup powdered sugar, 1/4 tsp salt and some cold unsalted butter diced up perfectly along with a large egg yolk. Then, I moved to the gooey salted caramel filling; boiling 1 cup granulated sugar with 6 tbsp chopped unsalted butter and 1/2 cup heavy cream, spiked with 1/2 tsp sea salt for that extra kick.

The pièce de résistance was the bittersweet chocolate ganache made with 7 oz chopped chocolate, 1/2 cup heavy cream and 1 tbsp butter. Topped off with a sprinkle of salt crystals, this tart blends flavors and textures in a way that’ll have you coming back for more.

Why I Like this Recipe

I love this recipe because it sounds fancy but is really simple to pull off, like when I make it I can impress my friends even though I’m not some master chef. The almond crust is super buttery and crumbly which gives the tart a really awesome texture, plus it’s a fun twist on a normal pastry. I also dig how the salted caramel comes out all gooey and rich, with that perfect hit of salt that makes all the sweetness pop. And honestly, that bittersweet chocolate ganache on top adds this smooth, dreamy finish that makes every bite feel like a treat.

Ingredients

• Almond flour offers protein, fibre, and healthy fats; it gives a nutty, rich taste.
• All-purpose flour is mostly carbohydrates that help build a tender yet sturdy crust.
• Unsalted butter is key for a creamy texture and enriches flavor even in small amounts.
• Granulated sugar sweetens the caramel, adding that classic dessert taste we all love.
• Bittersweet chocolate provides a robust chocolate bite, perfectly balancing the salted caramel.

Ingredient Quantities

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, diced
• 1 large egg yolk
• 1 cup granulated sugar
• 6 tbsp unsalted butter, chopped (for the caramel)
• 1/2 cup heavy cream (for the caramel)
• 1/2 tsp sea salt (plus extra for garnish)
• 7 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream (for the ganache)
• 1 tbsp unsalted butter (for the ganache)

How to Make this

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups almond flour, 1/2 cup all-purpose flour, 1/3 cup powdered sugar and 1/4 tsp salt, then add in 1/2 cup cold diced butter. Rub the butter into the dry ingredients until it looks crumbly, then mix in 1 large egg yolk until it comes together as a dough.

2. Press the dough evenly into a tart pan and chill it in the fridge for about 20 minutes so it firms up.

3. Bake the chilled crust in the oven for about 15 minutes or until it’s lightly golden. Remove from the oven and let it cool.

4. Meanwhile, start the caramel by heating 1 cup granulated sugar in a medium pan over medium heat, stirring occasionally until it melts into a smooth amber liquid.

5. Carefully stir in 6 tbsp chopped unsalted butter. Then slowly add 1/2 cup heavy cream for the caramel, and mix in 1/2 tsp sea salt. Stir well until the caramel is smooth and slightly thickened.

6. Pour the gooey salted caramel evenly over the cooled tart crust. Let it cool until it starts to set a little.

7. For the ganache, heat 1/2 cup heavy cream in a small saucepan until just about to simmer. Pour the hot cream over 7 oz chopped bittersweet chocolate and 1 tbsp unsalted butter in a bowl. Let it sit for a minute then stir until smooth and glossy.

8. Pour the smooth chocolate ganache over the caramel layer in the tart pan, spreading it evenly with a spatula.

9. Sprinkle extra sea salt crystals generously on top for that extra salty crunch.

10. Chill the tart in the fridge for about 2 hours or until the ganache is firm enough to slice and serve. Enjoy your treat!

Equipment Needed

1. Oven
2. Large mixing bowl
3. Measuring cups and spoons
4. Pastry blender or a couple of forks to rub the butter into the dry mix
5. Tart pan
6. Refrigerator for chilling
7. Medium saucepan for the caramel
8. Small saucepan for the ganache
9. Spatula for stirring and spreading the ganache
10. Wooden spoon for stirring the caramel gently

FAQ

Chocolate Salted Caramel Tart Recipe Substitutions and Variations

• Almond Flour: You can use hazelnut flour instead if you like a slightly nuttier flavor.
• All-Purpose Flour: Try using whole wheat pastry flour for a bit of extra texture and nuttiness.
• Unsalted Butter: If you dont have this, a good quality margarine works too but it might change the taste a little.
• Heavy Cream (for either the caramel or ganache): Coconut cream is a cool dairy-free option, though it will add a coconut flavor.
• Bittersweet Chocolate: In a pinch, semisweet chocolate can be used if you add a tad more cocoa butter to reach the right consistency.

Pro Tips

1. Make sure to keep your butter really cold when you’re mixing it into the dry ingredients, it helps the dough get that nice crumbly texture and stops it from getting too greasy.
2. When you’re melting the sugar to make the caramel, don’t stir too much, cause that can make the sugar crystallize and turn your smooth sauce grainy instead of silky.
3. Always add your heavy cream to the caramel really slow; if you pour it in too fast, the caramel might seize up and you’ll end up with a funny, lumpy mess.
4. For the ganache, let the heavy cream get just to a simmer before you mix it with the chocolate – this makes it easier to get a nice and smooth finish.