Chocolate Salted Caramel Tarts

These Chocolate Salted Caramel Tarts combine three irresistible layers into one spectacular dessert. The buttery shortbread crust cradles a pool of rich salted caramel, all topped with silky chocolate ganache and a final sprinkle of sea salt. I created these for a dinner party last year, and they've become my signature dessert whenever I want to impress without spending hours in the kitchen.

I first served these tarts at my sister's birthday celebration when she requested something chocolate. The stunned silence followed by requests for the recipe told me these were special enough to share with everyone I know.

Ingredients

For the tart crust:

• All-purpose flour: Forms the foundation for our buttery crust
• Powdered sugar: Adds sweetness without graininess
• Cold unsalted butter: Creates those essential flaky layers
• Egg yolk: Enriches the dough for a tender result
• Ice water: Helps bind everything without toughening the crust

For the salted caramel:

• Granulated sugar: Transforms magically when caramelized
• Heavy cream: Creates that luscious texture we crave
• Unsalted butter: Adds richness and shine
• Sea salt: Balances the sweetness perfectly
• Vanilla extract: Deepens the caramel flavor

For the chocolate ganache:

• Heavy cream: Provides the ideal base for silky ganache
• Semisweet chocolate chips: Melt beautifully
• Flaky sea salt: For that final gourmet touch

Step-by-Step Instructions

Make the tart shells

Step 1:

Begin by whisking together the flour and powdered sugar in a large mixing bowl until well combined. Add the cold cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter. Continue until the mixture resembles coarse sand with some pea-sized butter pieces remaining. This texture ensures a flaky crust.

Step 2:

Add the egg yolk and ice water, mixing gently just until the dough comes together. Avoid overworking the dough or it will become tough.

Step 3:

Divide the dough evenly among six individual tart pans, pressing firmly against the bottom and sides. Create an even layer about 1/4 inch thick throughout. Refrigerate for a full 30 minutes to relax the gluten and firm up the butter.

Step 4:

Preheat your oven to 350°F and bake the chilled crusts until they turn a light golden brown, about 15 to 20 minutes. Cool completely on a wire rack before filling.

Prepare the salted caramel

Step 1:

Pour the granulated sugar into a heavy-bottomed saucepan in an even layer. Heat over medium heat, watching carefully. As the sugar begins to melt around the edges, gently stir occasionally with a heat-resistant silicone spatula or wooden spoon.

Step 2:

Continue cooking until all sugar crystals have dissolved and the color turns a deep amber, resembling maple syrup. This process takes patience, about 8 to 10 minutes.

Step 3:

Remove from heat momentarily and slowly pour in the heavy cream while whisking constantly. The mixture will bubble vigorously, so be careful.

Step 4:

Return to low heat and add the butter, stirring until completely incorporated and the caramel is smooth. Stir in the vanilla extract and sea salt.

Step 5:

Allow the caramel to cool until just warm to the touch, about 15 minutes.

Make the chocolate ganache

Step 1:

Pour the heavy cream into a small saucepan and heat until tiny bubbles form around the edges. Do not let it come to a full boil.

Step 2:

Place chocolate chips in a heatproof bowl and pour the hot cream over them. Let stand untouched for 2 minutes to allow the chocolate to begin melting.

Step 3:

Gently stir from the center outward until the mixture becomes uniformly smooth and glossy. If any chocolate bits remain unmelted, place the bowl over a pan of barely simmering water for a few seconds, then stir again.

Assemble the tarts

Step 1:

Spoon the slightly cooled caramel into each tart shell, filling them halfway up the sides. Use the back of a spoon to spread the caramel evenly.

Step 2:

Refrigerate the tarts for 20 to 30 minutes to allow the caramel layer to set. This prevents the layers from mixing together.

Step 3:

Once set, carefully pour or spoon the chocolate ganache over the caramel layer, creating a smooth, even surface. Gently tilt the tarts to help the ganache reach the edges.

Step 4:

Immediately sprinkle each tart with a small amount of flaky sea salt before the chocolate begins to set. Refrigerate for at least 2 hours or until completely firm.

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The salted caramel is truly the star of this recipe. The first time I made these tarts, I burned the caramel twice before getting it right. Now I know the secret is patience and constant attention as the sugar melts. That perfect amber color makes all the difference in the final flavor profile.

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Storage Tips

These tarts keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. The flavors actually develop and improve after the first day. For the best texture, remove them from the refrigerator about 15 minutes before serving to take the chill off and allow the caramel to soften slightly. If you want to prepare them further in advance, the baked unfilled tart shells can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to a month.

Troubleshooting Your Caramel

Making caramel can be intimidating for many home bakers, but a few simple tips ensure success every time. Use a light-colored pan if possible so you can easily monitor the color change of the sugar. Never walk away from caramel while cooking, as it can go from perfect to burnt in seconds. If your sugar clumps when melting, lower the heat and be patient. For a smoother caramel, make sure your cream is at room temperature before adding it to the hot sugar to prevent seizing.

Elegant Serving Suggestions

Transform these already impressive tarts into a restaurant-worthy dessert with a few simple additions. Serve each tart with a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream on the side. For a beautiful presentation, add a few fresh berries or edible gold leaf for special occasions. I sometimes add a drizzle of warm caramel sauce just before serving for an extra touch of luxury that never fails to impress guests.

Frequently Asked Questions

→ How can I make the tart crust?

Mix flour and powdered sugar in a bowl, add cold butter, and combine until crumbly. Incorporate egg yolk and ice water, then press the dough into tart pans. Chill for 30 minutes before baking.

→ What is the key to perfect salted caramel?

Cook granulated sugar over medium heat until amber, then carefully add cream, butter, and sea salt. Stir until smooth and let it cool slightly.

→ How do I avoid grainy ganache?

Heat the cream until it simmers, then pour it over chocolate chips. Let it sit for 2 minutes before stirring until smooth and silky.

→ How should I assemble the tarts?

Add a layer of salted caramel to the tart shells, chill to set, then top with chocolate ganache and a sprinkle of sea salt. Refrigerate before serving.

→ Can I prepare these tarts in advance?

Yes, you can assemble the tarts a day ahead and refrigerate them. They hold up well for up to 2 days when properly chilled.

→ What chocolate works best for ganache?

Semi-sweet or dark chocolate chips create a rich, smooth ganache. Choose high-quality chocolate for the best results.