Chocolate Caramel Tart

Indulge in the ultimate dessert: a Chocolate Caramel Tart that boasts layers of rich salted caramel and a smooth, silky dark chocolate ganache. With its elegant pie crust base, this decadent treat truly embodies the epitome of richness and elegance.

Are you a chocolate lover? Do you find yourself craving a rich and delicious treat? If so, you are in the right place. This chocolate caramel tart is the perfect balance of sweet and rich. The creamy caramel layer, like a comforting hug, pairs beautifully with the velvety dark chocolate ganache, creating a blissful dessert. It doesn’t stop there though. These layers are perched on top of a crispy and buttery crust, that adds a delicious crunch to every bite. The finishing touch, the flaky salt topping, adds an amazing depth of flavor to this indulgent dessert. 

This chocolate caramel tart makes the perfect dessert for any season, reason, and occasion. You can serve it at holiday gatherings, potlucks, and even birthdays. No matter what you make this amazing tart for, everyone who eats it is sure to enjoy every single bite. It is sure to become one of your favorite desserts.

Why You’ll Love Chocolate Caramel Tart

• Elegant and Easy: While this delicious chocolate dessert looks as though it came from a high-end gourmet bakery, it is somewhat easy to make. It requires only a few simple ingredients and easy-to-follow instructions. It is extremely impressive in appearance and flavor and will have people admiring your cooking prowess. 
• Flexible for Gatherings: With 8-10 servings, this tart recipe is adaptable for small and larger gatherings, making it suitable for family dinners, celebrations, potlucks, or simply enjoying with friends. You can even make mini tarts with a few simple augmentations to the recipe. 
• Indulgent: This tart is a true indulgence, offering a luscious and decadent treat perfect for satisfying your sweet cravings. It’s the kind of dessert that lets you pamper yourself or your guests with a luxurious, unforgettable taste experience. The rich chocolate ganache layer combined with gooey caramel and topped with a generous sprinkling of flaky sea salt tickles your taste buds like no other. 

Ingredients 

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• 9-inch refrigerated pie crust 
• Granulated white sugar 
• Salted butter 
• Light corn syrup 
• Dark brown sugar 
• Salt 
• Heavy cream 
• Dark chocolate chips 
• Flaky salt (optional) 

How to Make This Chocolate Caramel Tart

• Step One: Preheat the oven to 450 degrees Fahrenheit and assemble a 9-inch tart pan.
• Step Two: Gently roll out the pie crust and lay it on the tart pan. Carefully press the crust into the pan and then use a rolling pin to press the crust against the edges of the pan, trimming off any excess.
• Step Three: Either poke the crust well with a fork or place a layer of parchment paper on it and then fill it with baking beads, rice, or beans.
• Step Four: Bake for 9-12 minutes or until golden brown and crispy.
• Step Five: Remove from the oven and let the crust cool completely before removing the parchment paper with the baking beads.

• Step Six: To make the caramel layer, place the granulated white sugar, butter, corn syrup, dark brown sugar, and salt in a medium saucepan and heat over medium-low to medium heat until melted, combined, and beginning to simmer. This should take about 5-10 minutes.
• Step Seven: While the caramel is melting, heat the heavy cream over low heat in a saucepan or a microwave until steaming. Do not boil or scald the cream.
• Step Eight: With the caramel bubbling, gradually add the steaming heavy cream, stirring and keeping the caramel constantly bubbling. Do this very slowly in a steady stream. It should take 2-3 minutes of stirring and adding to incorporate the cream.
• Step Nine: Please do not increase the heat beyond medium-low, and continue boiling the caramel until it goes through a frothy stage. This can take up to 10 minutes.
• Step Ten: The caramel should condense slightly and get darker, reaching 240 degrees Fahrenheit on a candy or meat thermometer. Do NOT overheat your caramel! It is better to remove it a little early than to overheat it.
• Step Eleven: If you do not have a thermometer, drop a little caramel into a cold cup of water. It is finished if it forms a soft ball and should be removed from the heat. If it forms a hard ball, it has been overcooked and should be discarded and restarted.

• Step Twelve: Once the caramel is finished, pour it into the prepared crust and allow it to cool for 1-2 hours at room temperature.
• Step Thirteen: After the caramel is cooled to the touch, make the ganache by placing the dark chocolate chips in a medium-sized mixing bowl.
• Step Fourteen: Heat the heavy cream in the microwave in 15-20 second increments, stirring well each time, until steaming.
• Step Fifteen: Pour the hot cream over the chocolate chips and allow everything to sit untouched for 5 minutes.
• Step Sixteen: After 5 minutes, whisk the cream and chocolate chips together until smooth and creamy.
• Step Seventeen: Pour the ganache evenly over the top of the caramel layer and garnish with flaky salt, optional.
• Step Eighteen: Allow the tart to set completely, several hours at room temperature or about 30 minutes in the refrigerator, before cutting into slices and serving.

Equipment Needed

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• 9-inch tart pan 
• Saucepans
• Microwave safe bowls
• Measuring tools
• Mixing tools
• Baking beads
• Parchment paper

What to Serve with Chocolate Caramel Tart 

There are so many great options to serve with this delicious Chocolate dessert. 

• Homemade Vanilla Ice Cream
• Stabilized Whipped Cream
• Vanilla Bean Ice Cream
• Toasted Marshmallow Ice Cream
• Strawberry Ice Cream

Variations and Substitutions 

• Nutty Crunch: For added texture and flavor, consider sprinkling chopped nuts, such as toasted almonds, pecans, or hazelnuts, on top of the caramel layer before adding the ganache. It will add a delicious layer of flavor and fantastic crunch. 
• Caramel Variations: Experiment with different types of caramel. You can use salted caramel for a more pronounced salty-sweet contrast or create flavored caramels by infusing them with vanilla, cinnamon, or a touch of espresso. This will add so much flavor to your tart. 
• Milk or White Chocolate: While the recipe uses dark chocolate for the ganache, you can opt for milk chocolate or white chocolate for a milder and sweeter flavor. White chocolate ganache, in particular, can provide an elegant contrast to the dark caramel.
• Decorative Garnishes: Elevate the presentation with decorative garnishes like edible gold leaf or finely grated citrus zest. This adds a touch of sophistication to the dessert.
• Mini Tartlets: Instead of a single large tart, create individual mini tartlets. Adjust the baking time accordingly and use mini tart crusts instead of the 9-inch crust.
• Chocolate Crust: For a double dose of chocolate, consider using a chocolate pie crust or creating one chocolate cookie crust by adding crushed cookies with melted butter. This adds a rich, cocoa-flavored base to complement the caramel and chocolate layers. It’s perfect for those who can’t get enough chocolate in their desserts.
• Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust. Combine graham cracker crumbs with melted butter and a touch of sugar to create a sweet and crunchy base. The honeyed notes of the graham cracker complement the caramel and chocolate layers beautifully, offering a delightful twist to the classic tart. This variation is particularly popular for those who enjoy the classic s’mores flavor profile.

Storage Instructions

You can store this chocolate caramel tart by covering it with plastic wrap and leaving it at room temperature for 1-2 days, as long as it’s kept away from direct sunlight and heat. Please note that the caramel might slightly change in appearance over time. Alternatively, you can cover and refrigerate it, remaining fresh for 3-4 days.

Can I Freeze?  

Yes. You can freeze this chocolate tart. Cover it and freeze it for 1-2 months. It’s important to note that the caramel and chocolate might undergo texture changes, making it a bit harder to cut and eat. To restore its original consistency, allow the tart to thaw at room temperature for 30-60 minutes before serving.

Recipe Tips and Tricks

• Prep the Tart Pan: To prevent the crust from sticking, consider greasing the tart pan lightly or using a non-stick cooking spray before laying the crust. This will prevent the crust from sticking to the tart tin. 
• Caramel Consistency: If the caramel gets too thick or sets too quickly, gently reheat it to achieve the desired pouring consistency. Just make sure that you don’t burn it. 
• Caramel Temperature: Exercise caution to avoid overcooking the caramel. It’s advisable to use a candy thermometer or a digital thermometer for precise and reliable temperature monitoring. If a thermometer isn’t available, you can rely on the “soft ball” test to assess the caramel’s readiness. Do this by pouring a small quantity of the caramel from a spoon into a glass of cold water. If it has reached the soft ball stage, the caramel will come together to form a soft clump. 
• Smooth Ganache: When making the chocolate ganache, ensure the hot cream is evenly poured over the chocolate chips. Letting it sit for a few minutes before stirring helps achieve a smooth ganache.
• Even Layer: You want to ensure that both your silky chocolate ganache and soft caramel filling are layered evenly. Pour the ganache evenly and carefully on the caramel; do not just dump it and spread it, or you may end up with an indentation in the caramel where you put the hot ganache. This will create the best results, especially when it comes to setting. 
• Room Temperature Setting: For the best texture and flavors, allow the tart to set at room temperature for several hours before slicing. This helps the layers meld together, allowing it to set. 
• Refrigeration: If you’re in a hurry, refrigerate the tart to speed up the setting process. However, this might result in a slightly firmer texture. 
• Slice with Warm Knife: When it’s time to serve, dip a sharp knife in hot water, wipe it dry, and then use it to slice the tart. This ensures clean, smooth cuts without dragging the layers.
• Garnish Creativity: Feel free to get creative with garnishes. Aside from flaky salt, you can top the tart with grated chocolate, chopped nuts, or fresh berries to add flavor and visual appeal.

Other Crusts to Use

• Shortbread Crust
• Pecan Crust
• Oreo Cookie Crust
• Almond Crust
• Coconut Crust
• Gluten-Free Crusts
• Pretzel Crust
• Chocolate Almond Crust
• Walnut Crust
• Pistachio Crust

Can I Make Ahead?

Yes, you can make the chocolate caramel tart ahead of time. Prepare the tart and store it in the refrigerator. When you’re ready to serve, allow it to come to room temperature for 30-60 minutes before slicing and serving. This make-ahead option is convenient for planning desserts for special occasions or dinner parties, as it allows you to prepare in advance and spend more time with your guests.

Why Did the Ganache Not Set

If you find that the ganache in your chocolate caramel tart didn’t entirely set as expected, don’t fret; it can happen to the best of us in the world of dessert making.

There are a few culprits to consider. First, the temperature at different stages is a key player. Make sure the ganache is nice and warm when it meets those chocolate chips to ensure they mix properly. If it’s too cool at this stage, it might create a bit of a standoff. Likewise, if the ganache was too warm when it mingled with the caramel layer, it might need more time to chill.

It’s also important to remember that quality matters. Good-quality chocolate chips will melt and set better. Lower-quality chocolate can be a bit fussy due to additives or stabilizers, potentially affecting how well it sets. 

When mixing, it’s all about finding the right groove. You’ll want to stir until everything’s properly combined, as overmixing or undermixing might lead to separation. Finally, give your ganache some time to set. If it’s still playing hard to get, a gentle reheat and some more quality time at room temperature should do the trick. 

If all else fails, the fridge is always there, but remember it might make your ganache harder to cut. 

Why is My Caramel Runny?

If you’ve encountered runny caramel in your chocolate caramel tart, don’t worry; homemade caramel can be a bit of a diva sometimes. There are a few possible culprits behind this behavior. One prime suspect is temperature; caramel can be quite sensitive. If it didn’t reach the right temperature, it might not have had the time to thicken properly. On the flip side, if it got too hot or didn’t get its cooldown session right, it might feel a bit on the runny side.

Another consideration is sugar dissolution. When creating that caramel magic, make sure all those sugar crystals are completely dissolved. If there are any stubborn undissolved bits, they can lead to a grainy and thin caramel.

Now, the ratio of cream to sugar and butter is also a player in this caramel drama. Too much cream or insufficient time can result in a thinner caramel. A candy thermometer can be handy for precision, but if you don’t have one, use the “soft ball” method. 

What is the Difference Between a Tart vs. a Pie?

Tarts and pies differ primarily in their crust and filling. Tarts typically feature a thinner, flaky crust that leans towards elegance, often used for sweet desserts. Pies, on the other hand, are known for their deeper, sturdier shells and versatility, accommodating both sweet and savory fillings. It’s a matter of pastry style and preference, each with its unique charm.

Chocolate and Caramel Desserts

• Caramel Bacon Brownies
• Caramel Rice Krispie Bars
• Chocolate Cupcakes with Salted Caramel Cream Cheese Topping
• Caramel Banana Muffins
• Chocolate Confetti Bars

FAQ

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