These Chocolate Salted Caramel Tarts are just mind-blowing! Made these last weekend and literally couldn’t stop at just one. The combo of rich chocolate and that gooey salted caramel is seriously next level. If ur looking for a dessert that’ll impress everyone without spending hours in the kitchen, these Chocolate Salted Caramel Tarts are def the answer. The buttery crust just melts in ur mouth while the caramel and chocolate layers create this perfect balance of sweet and salty goodness. Keep reading to find out how to make these amazing treats!
Why You’ll Love These Chocolate Salted Caramel Tarts
These tarts solve the whole “need an impressive dessert but don’t have all day” problem. Trust me on this one – first time I made these Chocolate Salted Caramel Tarts for my sister’s birthday dinner, everyone thought I’d spent hours slaving away. Little did they know it was way easier than it looked!
What’s great about these tarts is you can make them ahead of time – perfect for when ur hosting and don’t wanna be stuck in the kitchen. You can customize them too – sometimes I add a bit of espresso powder to the chocolate layer when I’m feeling fancy, or swap in different nuts on top.
The mini size means everyone gets their own perfect portion, and they look super professional even if ur baking skills are basic (like mine used to be lol). Let’s get into how to make these little bites of heaven!
Ingredients for Easy Chocolate Salted Caramel Tarts
For the Tart Shells:
- 1½ cups all-purpose flour – regular flour works fine, nothing fancy needed here
- ½ cup unsalted butter, cold and cubed – gotta be cold for that flaky texture!
- ¼ cup granulated sugar – adds just enough sweetness to the crust
- 1 large egg – helps bind everything together
- Pinch of salt – enhances all the flavors
The butter needs to be COLD not room temp – this is super important for creating that perfect crumbly crust. If ur dairy-free, you could try a plant-based butter, but honestly haven’t tested it myself.
For the Salted Caramel:
- 1 cup granulated sugar – forms the base of ur caramel
- 6 tbsp unsalted butter – adds richness
- ½ cup heavy cream – creates that smooth texture
- 1½ tsp sea salt – don’t skip this! It’s what makes these Chocolate Salted Caramel Tarts special
Heavy cream is kinda essential here, but if ur in a pinch, full-fat coconut milk can work too. The sea salt quality matters – try to use a good flaky sea salt if u can get it.
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped – better than chips cuz it melts smoother
- ¾ cup heavy cream – creates that silky ganache
- 1 tbsp unsalted butter – adds shine and richness
Semi-sweet chocolate gives the best flavor, but u can use dark chocolate if u prefer less sweetness. If u love our other chocolate recipes like our Chocolate Banana Bread or Chocolate Gravy, you’ll definitely appreciate the quality of chocolate here.
For Garnish:
- Flaky sea salt – just a sprinkle on top
- Chopped nuts (optional) – adds nice crunch
How to Make Chocolate Salted Caramel Tarts
Step 1: Make the Tart Shells
- Mix flour, sugar and salt in a bowl
- Add cold cubed butter and work it in with ur fingers till it looks like coarse crumbs
- Add the egg and mix until dough forms
- Wrap in plastic and chill for 30 mins
- Preheat oven to 350°F
- Roll out dough and cut into circles
- Press into tart pans and prick bottoms with fork
- Bake for 15-18 mins till golden brown
- Let cool completely
The shells should look light golden brown – not dark! If they’re still pale, they’ll be soggy later, so make sure they get some color.
Step 2: Make the Salted Caramel
- Heat sugar in a heavy saucepan over medium heat
- Don’t stir! Just swirl the pan occasionally
- When sugar turns amber (like honey color), remove from heat
- Carefully add butter (it’ll bubble like crazy!)
- Slowly pour in cream while stirring
- Add salt and stir till smooth
- Let cool slightly
Be super careful with the hot caramel – it’s basically molten lava! When u add the butter and cream, it’ll hiss and bubble up a lot, so use a pan with high sides.
Step 3: Make the Chocolate Ganache
- Place chopped chocolate in a bowl
- Heat cream till just simmering
- Pour over chocolate and let sit 1 min
- Stir till smooth and glossy
- Add butter and stir till melted
The key is not to overheat the cream – if it boils too hard, ur ganache might separate. Just heat till u see tiny bubbles around the edge.
Step 4: Assemble the Chocolate Salted Caramel Tarts
- Pour slightly cooled caramel into tart shells (about halfway)
- Let set for 10 mins in fridge
- Top with chocolate ganache
- Sprinkle with sea salt and nuts if using
- Refrigerate until set (about 1 hour)
Don’t rush the chilling steps – they really need that time to set properly. I’ve tried to shortcut before and ended up with a messy (but still delicious) situation!
Delicious Variations of Chocolate Salted Caramel Tarts
Coffee Chocolate Tarts
Add 1 tsp espresso powder to the ganache for a mocha flavor that’s perfect with the caramel.
Coconut Caramel Tarts
Mix ¼ cup toasted coconut into the caramel layer and sprinkle some on top for tropical vibes.
Spicy Chocolate Tarts
Add a pinch of cayenne or chili powder to the chocolate ganache for a subtle heat that enhances the chocolate.
Peanut Butter Swirl Tarts
Warm 2 tbsp peanut butter and swirl it into the chocolate layer before it sets.
Orange Chocolate Tarts
Add orange zest to the ganache and a tiny bit of orange extract for a chocolate-orange combo.
Mini Chocolate Salted Caramel Tart Bites
Make them in mini muffin tins for bite-sized treats perfect for parties.
FAQs About Chocolate Salted Caramel Tarts
How do I store Chocolate Salted Caramel Tarts?
These tarts keep best in an airtight container in the fridge for up to 5 days. Let them sit at room temp for about 15 mins before serving to soften the ganache slightly.
Can I make these Chocolate Salted Caramel Tarts ahead of time?
Absolutely! These are perfect for making 1-2 days before ur event. The flavors actually develop more overnight in the fridge, making them even better the next day.
Can I freeze these tarts?
Yes, but freeze them before adding the sea salt topping. Wrap individually and freeze for up to 1 month. Thaw overnight in the fridge and then add fresh salt before serving.
Why did my caramel crystallize?
This usually happens if u stirred the sugar while it was melting or if there were sugar crystals on the side of the pan. Next time, try brushing the sides of the pan with water using a pastry brush to prevent crystals.
Can I use store-bought tart shells or caramel?
Sure! Pre-made tart shells work fine if ur short on time. Store-bought caramel sauce will work too, but honestly the homemade stuff is SO much better and worth the extra effort for these Chocolate Salted Caramel Tarts.
How do I know when my caramel is the right color?
The caramel should be a deep amber color, like maple syrup. Too light and it’ll be too sweet, too dark and it’ll taste burnt. If ur nervous, using a candy thermometer – around 350°F is perfect.
Can I make these without dairy?
You can try using coconut cream instead of heavy cream and plant-based butter, but I can’t guarantee the same results. The texture might be slightly different.
The Perfect Treat for Any Occasion
Gotta say, these Chocolate Salted Caramel Tarts have become my go-to dessert whenever I need to impress. Last Christmas, my mom (who’s super picky about desserts) asked for the recipe after just one bite! There’s something about that perfect balance of buttery crust, gooey caramel, and rich chocolate that just makes people happy.
What I love most is seeing someone take their first bite and get that look of pure joy. These tarts are fancy enough for special occasions but simple enough to make just because it’s Tuesday and u need something amazing.
Give these Chocolate Salted Caramel Tarts a try and make them ur own. They might just become ur signature dessert too!
Chocolate Salted Caramel Tarts
Equipment
- Mixing bowls
- Saucepan
- Whisk
- Rolling Pin
- Tart pans or mini muffin tins
- Oven
- Refrigerator
Ingredients
For the Tart Shells:
- 1½ cups all-purpose flour
- ½ cup unsalted butter cold and cubed
- ¼ cup granulated sugar
- 1 large egg
- Pinch of salt
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1½ tsp sea salt
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate chopped
- ¾ cup heavy cream
- 1 tbsp unsalted butter
Garnish (Optional):
- Flaky sea salt
- Chopped nuts
Instructions
Step 1: Make the Tart Shells
- Mix flour, sugar, and salt in a bowl.
- Add cold butter and blend until mixture resembles coarse crumbs.
- Add the egg and mix until dough forms.
- Wrap dough in plastic and chill for 30 mins.
- Preheat oven to 350°F (175°C).
- Roll out dough and cut circles to fit tart pans.
- Press into pans, prick bottoms with a fork.
- Bake for 15–18 mins or until golden.
- Cool completely.
Step 2: Make the Salted Caramel
- Heat sugar in a saucepan over medium heat without stirring.
- Swirl pan occasionally until sugar melts and turns amber.
- Remove from heat, add butter carefully.
- Slowly stir in cream.
- Add salt and stir until smooth.
- Let cool slightly.
Step 3: Make the Chocolate Ganache
- Place chopped chocolate in a bowl.
- Heat cream until simmering, pour over chocolate.
- Let sit 1 minute, then stir until smooth.
- Stir in butter.
Step 4: Assemble the Tarts
- Fill tart shells halfway with cooled caramel.
- Chill for 10 mins.
- Pour chocolate ganache over caramel.
- Sprinkle sea salt and nuts (optional).
- Chill for at least 1 hour until set.