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Salted Caramel & Chocolate Tart

A few weeks ago, while flipping through a Chatelaine magazine, Mick came across a picture of a Salted Caramel & Chocolate Tart for which he declared his interest. It isn’t often he requests food, he’s usually happy eating anything and everything I feel like whipping up, so I was more than happy to both satiate his sweet tooth and test out my new eco-friendly tart pan in one go.

Let me begin by saying that, this is a very easy tart. I know it looks a bit tricky, but seriously you can do this! There is no thermometer needed for the caramel, but be very careful when adding the cream as the mixture will steam a lot, and there is no rolling pin necessary for the crust.

I used extra bitter dark chocolate, but regular dark chocolate would work well too. For those of you who are reading this and thinking, ew dark chocolate, let me just say that the caramel balances out the chocolate so well that you may just think about chocolate differently after a slice of this decadent tart.

I will definitely be making this tart again.

Salted Caramel & Chocolate Tart


1 1/4 cups all-purpose flour

2 tbsp granulated sugar

1/2 cup cold unsalted butter, diced

1 egg yolk


1 cup granulated sugar

1/2 cup water

1 1/2 cups 35% cream, divided

1 1/4 tsp pink salt (or sea salt), divided

1 1/4 cups 70% dark chocolate, chopped (about 170 g)

2 tsp unsalted butter, diced

Position rack in centre of oven. Preheat to 350F. Place a 9-in. tart pan with 1 1/8-in. sides and a removable bottom on a baking sheet.

Combine flour with 2 tbsp sugar in a medium bowl. Using your fingers, mix 1/2 cup butter into flour mixture until crumbly. Stir in egg yolk and mix until the dough comes together into a ball. Transfer dough to centre of prepared tart pan. Press dough from middle of pan to edges. Using fingertips, press dough up edges of pan until even with rim. Prick pastry with a fork, then line with parchment or foil. Add pie weights or dry beans. Bake in centre of oven for 20 min, then remove parchment and pie weights and continue baking until lightly browned, about 10 min. Set aside to cool slightly, 10 min.

Combine 1 cup sugar and water in a small saucepan and bring to a boil over high.

Continue boiling just until it turns a light amber, 5 to 10 min. Stir in 1/2 cup cream and 3/4 tsp salt until smooth. Pour into warm pastry and refrigerate until caramel is firm, about 20 min.

Place chocolate in a medium bowl. Pour remaining 1 cup cream into a small saucepan and set over medium. Bring just to a boil. Pour over chocolate and stir until no streaks remain and chocolate is smooth. Stir in 2 tsp butter and 1/4 tsp salt until glossy. Let cool to room temperature, 10 min.

Scrape chocolate over caramel and refrigerate until firm, about 2 hours. You may not need to scrape the chocolate, as it is still very soft, but if you do use a knife or spoon and make scrape marks it will create a nice texture on the top of the tart. I didn’t do this and wish I had.

Sprikle with remaining 1/4 tsp salt.

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