Chocolate Salted Caramel Tarts

Chocolate Salted Caramel Tarts are decadent desserts featuring a buttery tart shell filled with rich, gooey salted caramel and topped with a smooth, velvety chocolate ganache. These individual tarts are perfect for special occasions or anytime you want to indulge in a sweet and salty treat.

Why You’ll Love This Recipe

• The perfect combination of sweet, salty, and rich flavors
• Impressive yet surprisingly easy to make
• Ideal for dinner parties, holidays, or as a gourmet treat
• Make-ahead friendly with simple storage options
• Delicious contrast of textures: crisp tart shell, gooey caramel, and creamy chocolate

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1 large egg yolk
• 1-2 tablespoons cold water

For the Salted Caramel Filling:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt

For the Chocolate Ganache:

• 1 cup semi-sweet or dark chocolate chips
• 1/2 cup heavy cream

Optional Garnish:

• Flaky sea salt
• Shaved chocolate or cocoa powder

Directions

Prepare the Tart Crust

1. Make the Dough:
   • In a food processor, combine flour and powdered sugar. Add cold butter and pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough comes together, adding more water if needed.
2. Chill the Dough:
   • Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
3. Roll and Bake:
   • Preheat the oven to 350°F (175°C). Roll out the dough and press it into mini tart pans or a large tart pan.
   • Prick the base with a fork, cover with parchment paper, and fill with pie weights or dried beans.
   • Bake for 15 minutes, then remove weights and bake for an additional 5-10 minutes until golden. Cool completely.

Prepare the Salted Caramel Filling

1. Make the Caramel:
   • In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
   • Add butter and stir until melted, then slowly whisk in heavy cream. The mixture will bubble up, so be careful.
   • Stir in sea salt and let the caramel cool slightly before pouring it into the tart shells.
2. Set the Caramel:
   • Chill the tarts in the refrigerator for 20-30 minutes until the caramel is set.

Prepare the Chocolate Ganache

1. Make the Ganache:
   • Heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips in a bowl.
   • Let sit for 2-3 minutes, then stir until smooth and glossy.
2. Assemble the Tarts:
   • Pour the chocolate ganache over the set caramel layer, smoothing the top with a spatula.
   • Refrigerate for at least 1 hour to allow the ganache to firm up.

Garnish and Serve

1. Add Finishing Touches:
   • Sprinkle with flaky sea salt and add chocolate shavings or a dusting of cocoa powder if desired.
2. Serve:
   • Serve chilled or at room temperature.

Servings and Timing

• Servings: 6-8 mini tarts or 1 large tart
• Prep Time: 30 minutes (plus chilling time)
• Cook Time: 30 minutes
• Total Time: 1.5-2 hours

Variations

• Nutty Caramel Tarts: Add chopped toasted pecans or almonds to the caramel layer for extra crunch.
• Espresso Ganache: Stir a teaspoon of instant espresso powder into the ganache for a coffee-chocolate twist.
• White Chocolate Version: Replace dark chocolate with white chocolate for a sweeter, creamier ganache.
• Gluten-Free: Use a gluten-free flour blend for the tart crust.
• Add Fruit: Top the tarts with fresh raspberries or strawberries for a burst of freshness.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Freeze tarts individually wrapped for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Serve chilled or at room temperature; no reheating needed.

FAQs

1. Can I make this recipe ahead of time?

Yes, these tarts can be made 1-2 days in advance and stored in the refrigerator until ready to serve.

2. How do I prevent the caramel from burning?

Stir the sugar continuously while melting and avoid high heat to keep the caramel from burning.

3. Can I use store-bought caramel sauce?

Yes, store-bought salted caramel sauce is a convenient shortcut for this recipe.

4. What kind of chocolate is best for the ganache?

Use high-quality semi-sweet or dark chocolate for a rich, smooth ganache.

5. Can I make these tarts without a tart pan?

Yes, you can use a muffin tin lined with parchment paper or cupcake liners as an alternative.

6. How do I make the tart crust without a food processor?

You can use a pastry cutter or your fingers to mix the butter into the flour until the mixture is crumbly.

7. Can I use milk chocolate instead of dark chocolate?

Yes, but the tarts will be sweeter. You might reduce the caramel sweetness slightly to balance the flavors.

8. What if my caramel is too hard?

If the caramel sets too hard, gently reheat it with a bit of cream to soften it.

9. Can I make these tarts dairy-free?

Yes, use dairy-free butter, coconut cream instead of heavy cream, and dairy-free chocolate.

10. Can I make a no-bake version of this recipe?

Yes, use a graham cracker or cookie crust that doesn’t require baking, and prepare the caramel and ganache as directed.

Conclusion

Chocolate Salted Caramel Tarts are a show-stopping dessert with a luscious balance of sweet, salty, and rich flavors. The buttery crust, gooey caramel, and smooth chocolate ganache create an irresistible treat that’s perfect for sharing—or keeping all to yourself! This recipe is a must-try for chocolate and caramel lovers alike.

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