Chocolate Caramel Tarts Recipe

I can never resist the glossy dark chocolate, gooey salted caramel, and buttery tart shell in these little showstoppers. One bite and they look like the kind of dessert everyone quietly hopes you brought enough of.

I’m obsessed with these Chocolate Caramel Tarts because they hit every single craving I have at once. The tart shells are buttery and crisp, the salted caramel pulls thick and glossy, and the dark chocolate melts into this rich, slightly bitter finish that keeps me going back for another bite.

And yes, I fully judge desserts by their texture. These little tarts have crunch, chew, silk, and that tiny pop of flaky sea salt on top.

So good. I love them for parties, but honestly, I enjoy them most when I stash one in the fridge and claim it later.

Mine.

Ingredients

• Flour gives the tart shell structure, so it’s sturdy but still tender.
• Powdered sugar keeps the crust delicate, lightly sweet, and not cookie-hard.
• Salt wakes everything up.

  Sweet stuff needs it, trust me.

• Cold butter makes the crust flaky, crumbly, and totally worth the crumbs.
• Egg yolk adds richness and helps the dough hold together nicely.
• Ice water saves dry dough without making it tough or sad.
• Granulated sugar turns into caramel, basically the gooey heart of these tarts.
• Heavy cream makes the caramel smooth, creamy, and a little fancy.
• Vanilla adds warmth, so the caramel doesn’t taste flat.
• Dark chocolate brings that deep, bittersweet bite against all the sweetness.
• Plus, ganache cream makes the chocolate silky instead of stiff.
• Flaky sea salt on top? Crunchy, salty little sparkles.

  So good.

Ingredient Quantities

• 1 1/4 cups (160 g) all purpose flour
• 1/4 cup (30 g) powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 1 to 2 tablespoons ice water
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 6 tablespoons (85 g) unsalted butter, room temperature
• 1/2 cup (120 ml) heavy cream, warmed
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt, plus extra for sprinkling
• 6 ounces (170 g) dark chocolate, 60 to 70 percent cacao, chopped
• 1/2 cup (120 ml) heavy cream for ganache
• 1 tablespoon unsalted butter for gloss, optional
• Flaky sea salt for finishing, optional

How to Make this

1. Make the tart dough: whisk together 1 1/4 cups (160 g) all purpose flour, 1/4 cup (30 g) powdered sugar, and 1/4 teaspoon salt in a bowl; cut in 1/2 cup (115 g) cold unsalted butter until mixture resembles coarse crumbs; stir in 1 large egg yolk and 1 to 2 tablespoons ice water, mixing just until dough comes together; form into a disk, wrap, and chill at least 30 minutes.

2. Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface and press into six 3-inch tartlet pans or one 9-inch tart pan; trim excess and prick bottoms lightly with a fork.

3. Blind bake: line shells with parchment and fill with pie weights or dried beans; bake 12 to 15 minutes, remove weights and parchment, then bake 5 to 8 more minutes until golden; cool completely in pans on a rack.

4. Make the caramel: combine 1 cup (200 g) granulated sugar and 1/4 cup (60 ml) water in a medium heavy saucepan over medium heat; without stirring, swirl pan occasionally until sugar dissolves and turns an amber color, about 8 to 12 minutes.

5. Remove pan from heat and carefully whisk in 6 tablespoons (85 g) room temperature unsalted butter until incorporated; slowly add 1/2 cup (120 ml) warmed heavy cream while whisking (mixture will bubble vigorously); stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt; let caramel cool slightly.

6. Fill cooled tart shells with caramel to about 3/4 full; chill in refrigerator while making ganache so caramel firms.

7. Make the ganache: place 6 ounces (170 g) chopped dark chocolate in a heatproof bowl; heat 1/2 cup (120 ml) heavy cream until just simmering and pour over chocolate; let sit 1 minute then stir until smooth and glossy; stir in 1 tablespoon unsalted butter if using for extra shine.

8. Pour ganache over chilled caramel-filled tart shells, smoothing the tops; return tarts to refrigerator and chill until ganache is set, about 30 to 60 minutes.

9. Finish: sprinkle flaky sea salt on top of each tart to taste, and add a tiny pinch of extra fine sea salt if you prefer a stronger salted caramel contrast.

10. Remove tarts from pans, allow to sit at room temperature 10 minutes before serving for best texture, and store leftovers refrigerated in an airtight container for up to 3 days.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter or food processor
4. Rolling pin
5. Six 3 inch tartlet pans or one 9 inch tart pan
6. Parchment paper and pie weights or dried beans
7. Heavy saucepan
8. Heatproof bowl and rubber spatula for ganache

FAQ

Chocolate Caramel Tarts Recipe Substitutions and Variations

• All purpose flour: Substitute cake flour (use 1 cup plus 2 tablespoons per 1 1/4 cups; yields a more tender crust) or whole wheat pastry flour (use 1:1, expect nuttier flavor and slightly denser texture).
• Unsalted butter (for crust or caramel): Substitute European style butter (use equal weight, will give richer flavor) or cold coconut oil (use equal volume; chill to firm up dough and expect a subtle coconut note).
• Heavy cream (for caramel or ganache): Substitute half and half plus 2 tablespoons melted butter per 1 cup heavy cream (adds enough fat for stability) or full fat coconut milk (use equal volume; adds mild coconut flavor and works well for dairy-free option).
• Dark chocolate (60 to 70% cacao): Substitute semisweet chocolate (use equal weight; sweeter) or couverture chocolate (use equal weight; melts and glosses beautifully due to higher cocoa butter).

Pro Tips

1) Keep the butter ice cold and handle the dough as little as possible. Cold butter gives those tender, flaky layers, so work quickly, chill the formed disk well, and if the dough softens while rolling, pop it back in the fridge for 15 minutes.

2) Blind bake carefully and let the shells cool fully before filling. Pricking and using weights prevents puffing, and a completely cool shell stops the caramel from sinking in and keeps the layers distinct.

3) Watch the caramel like a hawk. Once it starts to color, it can go from perfect amber to burnt in seconds. Remove from heat at a deep amber, then whisk in room temperature butter and slowly add warmed cream to avoid big temperature shocks and excess splattering.

4) Finish and store for best texture. Pour warm ganache over chilled caramel so it sets smooth; for extra shine stir in the butter at the end. Sprinkle flaky salt just before serving and let tarts sit at room temperature about 10 minutes so the caramel and chocolate soften to a pleasant, not-too-firm bite.