Print

Chocolate Chip Salted Caramel Tart – Easy Homemade Dessert

Print Recipe

Make this Chocolate Chip Salted Caramel Tart with a buttery crust, rich homemade salted caramel, and smooth chocolate ganache. A delicious dessert for holidays, parties, and special occasions!

Ingredients

Scale

For the Chocolate Tart Crust

  • 1 1/2 cups(190 g) all-purpose flour

  • 1/4 cup(25 g) unsweetened cocoa powder

  • 1/2 cup(115 g) unsalted butter, softened

  • 1/3 cup(65 g) powdered sugar

  • 1large egg yolk

  • 1 teaspoonvanilla extract

  • 1/4 teaspoonsalt

For the Salted Caramel Filling

  • 1 cup(200 g) granulated sugar

  • 6 tablespoons(85 g) unsalted butter, cubed

  • 1/2 cup(120ml) heavy cream, warmed

  • 1 teaspoonvanilla extract

  • 1 teaspoonflaky sea salt

For the Chocolate Ganache

  • 1 cup(170 g) semi-sweet chocolate chips

  • 1/2 cup(120ml) heavy cream

  • 2 tablespoonsmini chocolate chips, for garnish

  • Extra flaky sea salt, for topping

Instructions

Prepare the Chocolate Tart Crust

  • Preheat the oven to 350°F (175°C).

  • In a large bowl, combine the flour, cocoa powder, powdered sugar, and salt.

  • Add the softened butter and mix until the mixture resembles coarse crumbs.

  • Add the egg yolk and vanilla extract. Mix until a soft dough forms.

  • Press the dough evenly into a 9-inch tart pan with a removable bottom, covering the base and sides.

  • Prick the bottom lightly with a fork.

  • Place parchment paper over the crust and fill with pie weights or dried beans.

  • Bake for 12–15 minutes, then carefully remove the weights and parchment.

  • Bake for another 5 minutes. Allow the crust to cool completely.

Make the Salted Caramel Filling

  • Place the granulated sugar in a medium saucepan over medium heat.

  • Stir gently as the sugar melts and turns into a deep amber caramel.

  • Carefully add the butter and whisk until completely melted.

  • Slowly pour in the warm heavy cream while whisking continuously. The mixture will bubble vigorously.

  • Continue stirring until the caramel becomes smooth.

  • Remove from the heat and stir in the vanilla extract and flaky sea salt.

  • Let the caramel cool for about 10 minutes, then pour it into the cooled chocolate tart crust.

  • Spread evenly and refrigerate for 30–45 minutes until slightly firm.

Prepare the Chocolate Ganache

  • Place the chocolate chips in a heatproof bowl.

  • Heat the heavy cream in a small saucepan until steaming but not boiling.

  • Pour the warm cream over the chocolate chips and let sit for 2 minutes.

  • Stir gently until the chocolate melts and the ganache becomes smooth and glossy.

  • Allow it to cool slightly before pouring over the caramel layer.

  • Spread the ganache evenly with a spatula.

Chill and Decorate

  • Sprinkle mini chocolate chips and flaky sea salt over the chocolate ganache.

  • Refrigerate the tart for at least 1–2 hours, or until completely set.

  • Remove from the tart pan and place on a serving plate.

  • Slice with a warm, sharp knife for clean layers.

  • Serve chilled or allow to sit at room temperature for a few minutes before serving.

Find it online:https://www.cookwam.com/chocolate-chip-salted-caramel-tart/