Irresistible Chocolate and Salted Caramel Tart Recipe

This Chocolate and Salted Caramel Tart combines three irresistible layers that create the perfect balance of sweet, salty, and rich flavors in every bite. This showstopping dessert will become your go-to recipe for special occasions!

A chocolate and salted caramel tart with a graham cracker crust, topped with whipped cream, chocolate shavings, and a raspberry, sits on a wooden board. Another similar dessert, slightly out of focus, appears in the background.

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🥧 While delicious on its own, this tart serves as a perfect canvas for additional garnishes and flavors. From fresh berries or chopped nuts to drizzles of extra caramel!

My 2 Best Tips For Making Chocolate and Salted Caramel Tart

Chocolate Quality: I recommend investing in high-quality bittersweet chocolate with at least 60% cocoa content for the ganache layer. Cheaper chocolate often contains stabilizers that can make the ganache grainy or prevent it from setting smoothly. Chopping the chocolate into uniform small pieces ensures even melting and creates that silky-smooth texture that makes this dessert so special.

Crust Pressing: Pressing the graham cracker mixture firmly and evenly into the pan using the bottom of a measuring cup or flat-bottomed glass creates the best foundation. This technique creates a solid base that won’t crumble when you cut the tart into squares. An evenly pressed crust also ensures consistent thickness throughout the dessert, which makes for much better presentation in my kitchen.

melissa leaning over counter looking up from a cook book.

When layering, allow each layer to cool completely before adding the next one to prevent melting and mixing of flavors. Rushing this process will result in muddy layers that don’t hold their distinct appearance when sliced. The waiting time is absolutely worth it for those picture-perfect, clean layers that showcase each component beautifully.

This tart improves after sitting in the refrigerator, making it ideal for entertaining and meal prep. You can prepare it up to two days in advance, allowing the flavors to combine perfectly. The convenience of having a stunning dessert ready to serve takes all the stress out of hosting dinner parties.

🩷 Melissa

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Irresistible Chocolate and Salted Caramel Tart Recipe

Prep Time30

Cook Time20

Chill1

Total Time1 50

Servings:

Calories: 788kcal

Author: Melissa Griffiths

Ingredients

14 graham crackers crushed
⅓ cup granulated sugar
1 cup butter melted, divided
1 cup light brown sugar
1 cup sweetened condensed milk
¾ teaspoon vanilla
2 ½ cups heavy whipping cream divided
8 ounces bittersweet chocolate chopped
Sea salt

Instructions

Preheat the oven to 375°F. In a small bowl, combine the crushed graham crackers, granulated sugar, half of the melted butter (½ cup), and ½ teaspoon of sea salt. Stir together until well combined.
Press the mixture into the bottom of a 9×13-inch baking pan. Bake the crust for 10 minutes. When the crust is done baking, let it cool on a wire rack for 20 minutes.
While the crust is cooling, make the caramel. In a medium pot, add the rest of the butter (½ cup) to the pan.
Add the brown sugar, sweetened condensed milk, and ½ teaspoon sea salt, and then stir to combine.
Over medium heat, allow the caramel to come to a boil. Let the caramel gently boil, while stirring constantly, until the mixture reaches 240 degrees F. on a candy thermometer, about 10 minutes.
Remove from the heat, and stir in the vanilla.
Pour the caramel over the cooled crust, and then spread it out evenly. Let it cool for 30 minutes.
While the caramel is cooling, make the chocolate ganache. In a small saucepan, bring 1 cup of heavy whipping cream to a boil over medium-high heat. Remove the pan from the heat, and then add all of the chopped chocolate.
Let the chocolate sit in the hot cream for about 30 seconds, and then stir until melted.
Pour the ganache over the caramel, and spread smooth with a spatula. Sprinkle the hot chocolate with a little more sea salt, about ¼ teaspoon.
Refrigerate the tart until set, about one hour.
Beat the rest of the whipping cream to make whipped cream to serve on top. When you are ready to serve, remove the tart from the fridge, and let it sit at room temperature for about 20 minutes before serving.
Serve with a dollop of whipped cream.

Notes

Sea Salt Selection: Use flaky sea salt like Maldon rather than table salt for the best texture and flavor distribution. The larger crystals provide pleasant bursts of saltiness.

Pan Alternatives: While a 9×13 pan works perfectly, you can also make this in a tart pan or springform pan. Just adjust the thickness of each layer accordingly and remember that deeper pans will require longer cooling times between layers.

Seasonal Variations: During fall, add a pinch of cinnamon to the graham cracker crust or gingersnap cookies. In summer add fresh berry compote between layers or citrus zest into the ganache for a bright contrast.

Storage Tips: Cover the tart with plastic wrap, ensuring the wrap doesn’t touch the chocolate surface to prevent sticking. Place toothpicks around the edges to keep the wrap elevated if needed. Keep in the refrigerator.

Nutrition

How To Make Chocolate and Salted Caramel Tart

A metal mixing bowl containing a stick of butter, brown sugar, and sweetened condensed milk—perfect ingredients for a chocolate and salted caramel tart—sits beside a blue and white striped kitchen towel.

Step 1: Combine ingredients to make the crust. Then make the caramel topping.

A metal mixing bowl contains granulated sugar, brown sugar, melted butter, and vanilla extract—ingredients coming together for a decadent chocolate and salted caramel tart. A white and blue checkered kitchen towel rests on the marble countertop.

Step 2: Pour the caramel over the cooled crust, and spread evenly. While it cools make the chocolate ganache.

A rectangular white baking dish holds a chocolate and salted caramel tart, its dessert surface topped with a smooth, glossy layer of chocolate ganache featuring subtle swirls. A striped kitchen towel is partially visible on the right edge.

Step 3: Pour the ganache over the caramel, and spread. Refrigerate the tart until set.

Step 4: Remove from fridge when ready to eat and serve with a dollop of whipped cream.

Recipe FAQs

Why is my caramel too soft or too hard?

Caramel texture depends entirely on reaching the correct temperature – too low results in soft caramel that won’t set, while too high creates hard, brittle caramel. Make sure your candy thermometer is calibrated correctly and stir constantly to prevent hot spots that can cause uneven cooking.

Can I use milk chocolate instead of bittersweet chocolate?

While you can substitute milk chocolate, the tart will be significantly sweeter and may lack the sophisticated flavor balance that makes this recipe special. If you prefer milder chocolate flavor, try using semi-sweet chocolate instead, which provides a good middle ground between sweet and bitter.

Can I make this tart without a candy thermometer?

While a candy thermometer ensures perfect results, you can test the caramel by dropping a small amount into cold water – it should form a soft ball when ready. However, investing in a candy thermometer will give you much more consistent results and is highly recommended for caramel-making success.