Salted Caramel Chocolate Tart anyone?
There is only one answer when you taste the melting chocolate pastry, lined with salted caramel and topped with a wickedly chocolatey layer!
Perfect for entertaining, or just for treating yourself, this tart is also suprisingly simple to make too.
Bon appétit!
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❤️ Why you will love this dish
- Serves 10
- Simple to make
- Easy to cheat
- Make in advance
I used to make this tart regularly when I lived in France as jars of salted caramel were readily available in the supermarket way before the UK and it was really popular.
Mini salted caramel chocolate tarts were available to buy individually wrapped, (but rather small!), which were great for a snack, but you always need a decent, froolproof chocolate tart to serve when entertaining, so do have a go at this one.
It's relatively simple to make as the pastry is very forgiving and can be patched if needed, you don't need to make the caramel and the chocolate layer doesn't need any more then melting and beating the ingredients together.
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🥘 Ingredients
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A few notes on the ingredients.
- Cocoa powder - good quality cocoa, not instant drinking chocolate.
- Caramel - from a tin or a jar. If it is sold as salted caramel, taste it and decide whether to add the sea salt.
- Caster sugar - this is just finer granulated sugar, which is also known as fine or superfine sugar.
- Icing sugar - also known as powdered or confectioner's sugar.
- Chocolate - plain/dark chocolate with at least a 70% cocoa content for an intense flavour that is not overly sweet, which balances the sweetness of the caramel.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- 34 cm x 10 cm fluted loose bottomed tart tin or 20cm or 8 inch round tin
- Food processor - optional
- 2 medium mixing bowls
- Whisk
- Saucepan
- Baking parchment
- Rolling pin
- Baking beans or dried beans - kept for this purpose only and not to be used
- Plastic wrap
- Offset spatula
🔪 Instructions
Put the cocoa powder, icing sugar and flour into a food processor with the cubed butter and pulse a few times until the mixture combines to resemble breadcrumbs.
Add the egg and water and process until the mixture clumps into a dough.
Alternatively, place in a large bowl and use a fork, pastry cutter or cold hands to rub the butter into the flour.
Gradually mix in the egg and water with a dinner knife until well combined and bring the mixture together to form a smooth dough.
Knead very lightly and flatten into a disc.
Cover in plastic wrap and chill for 30 minutes.
Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5
Roll out the pastry to line the tin between 2 pieces of plastic wrap. This saves you having to use flour which will discolour the pastry.
If you have any cracks or gaps just patch and smooth over.
Prick the base with a fork.
⏲️ Baking Time
Bake for 12 minutes then carefully peel back the edge of the paper to check that the pastry has set.
Remove the beans and paper carefully and allow the pastry to cool.
While the pastry is baking place the butter and chocolate into a heatproof bowl over a saucepan filled with barely simmering water.
Don't allow the water to touch the bowl or allow any water to come into contact with the chocolate or it will seize up.
Stir occasionally until melted and combined then remove from the heat and allow to cool for a few minutes.
In another bowl beat together the egg, egg yolk and sugar then beat in the chocolate mix.
Spread the caramel over the base of the tart with the spatula.
You may wish to regularly dip the spatula in hot water then dry off to make it easier to spread.
If you are doing this on a warm day, the caramel will be more flowing.
Repeat with the chocolate mix.
⏲️ Baking Time
Bake for a further 10 minutes until the top is set.
Allow the tart to cool then chill in the fridge.
Remove from the fridge 10 minutes before serving.
I sprinkled over some edible gold dust for extra sparkle!
🥗 Serve with
It's perfectly moist enough on its own, but try these ideas.
- crème fraiche
- whipped or extra thick double cream
- vanilla ice cream
- fruit such as raspberries or strawberries
🥙 Substitutions
- Pastry - use a readymade pastry case for ease.
🍣 Storage
- Refrigerator - cover with plastic wrap and store for up to 5 days.
- Freezer - not recommended, (never had any left to test!)
🍱 Prepare in Advance
- Make this the day before to get ahead.
This naughty salted caramel chocolate tart is oozy and delicious!
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More French chocolate dessert recipes to try
- Chocolate Bavarian Cream or bavarois
- Chocolate Caramel Ice Cream Parfait
- Chocolate Roulade
- Tarte au Citron
- Raspberry Frangipane Tart
- Raspberry Parfait
- Chocolate Marquise
- Chocolate Cremeux
- Chocolate Delice
- 2 Ingredient Chocolate Mousse
- Chocolate Raspberry Tart
📋 Recipe
Salted Caramel Chocolate Tart
Equipment
- 34cm x 10cm fluted tart tin or 20cm or 8 inch round tin
- Food processor - optional
- 2 medium mixing bowls
- whisk
- saucepan
- Baking parchment
- Rolling Pin
- Baking beans
- plastic wrap
- Offset spatula
Ingredients
Pastry
- 155 g plain flour all purpose
- 2.5 tablespoon cocoa
- 3 tablespoon icing sugar confectioner's sugar
- 100 g butter cold and cut into cubes
- 2 egg yolks medium egg
- 1 tablespoon water cold
Filling
- 100 g plain chocolate 74% cocoa, broken into pieces
- 50 g butter
- 2 tablespoon caster sugar
- 1 egg yolk medium
- 1 egg medium
- 250 g caramel from a tin
- ¼ teaspoon sea salt flaked
Instructions
- Put the cocoa powder, icing sugar and flour into a food processor with the cubed butter and pulse a few times until the mixture combines to resemble breadcrumbs.
- Add the egg and water and process until the mixture clumps into a dough.
- Alternatively, place in a large bowl and use a fork, pastry cutter or cold hands to rub the butter into the flour.
- Gradually mix in the egg and water with a dinner knife until well combined and bring the mixture together to a dough.
- Knead very lightly and flatten into a disc.
- Cover in plastic wrap and chill for 30 minutes.
- Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5
- Roll out the pastry to about 0.5 centimetres thick to line the tin between 2 pieces of plastic wrap and prick with a fork
- Line the pastry with baking parchment and fill with baking beans.
- Bake for 12 minutes then check that the pastry has set.
- Remove the beans and paper carefully and allow the pastry to cool.
- While the pastry is baking place the butter and chocolate into a heatproof bowl over a saucepan filled with simmering water.
- Stir occasionally until melted and combined then remove from the heat.
- In another bowl beat together the egg, egg yolk and sugar then beat in the chocolate mix.
- Spread the caramel over the base of the tart with the spatula then rinse and use it to smooth the chocolate layer over the top.
- Bake for a further 10 minutes.
- Cool and serve chilled.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
French Desserts
- Chocolate Raspberry Tart3 Hours 30 Minutes
- Chocolate Caramel Ice Cream Parfait5 Hours 57 Minutes
- Strawberry Crème brûlée1 Hour 15 Minutes
- Chocolate Crémeux20 Minutes
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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