Name: Chocolate Caramel Tart
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1¼ cups all-purpose flour; ¼ cup cocoa powder; ¼ cup granulated sugar; ½ teaspoon salt; ½ cup 1 stick unsalted butter, cold and cubed; 1 egg yolk; 1 –2 tablespoons cold milk or water; 1 cup granulated sugar; 6 tablespoons unsalted butter (cut into cubes); ½ cup heavy cream; ½ teaspoon sea salt (plus more for garnish); 1 cup heavy cream; 8 oz dark or semi-sweet chocolate (chopped); 1 tablespoon butter (optional, for shine)

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I still remember the first time I tried to make a caramel tart. It was a rainy Sunday afternoon, the kind that makes you want to stay in slippers all day and bake something a little over-the-top. I had just come back from visiting my Aunt Rose in Vermont, where she served a beautiful tart topped with dark chocolate curls and a whisper of sea salt. It was the kind of dessert you take small bites of, just to make it last longer. I begged her for the recipe, but like most of the best cooks in my family, she didn’t have one written down—just “a little of this, and a little of that.” So I came home and started experimenting. The first attempt was too stiff, the second too sweet. But the third? That’s the one I’m sharing here. A deep, rich chocolate shell, a soft, buttery caramel that melts just right, and a final chocolate layer that snaps when you cut into it. It’s now the tart I bring to every gathering where I want someone to close their eyes and say, “Wow.”

Table of Contents

Why You’ll Love This Recipe:

Buttery caramel with the perfect chewy-smooth texture
Deep, dark chocolate crust that holds up beautifully
Simple ingredients you probably already have
Make-ahead friendly and freezer-friendly
A show-stopper dessert with honest-to-goodness flavor

Ingredients You’ll Need:

For the chocolate crust:

1 ¼ cups all-purpose flour – I like using unbleached flour, but I’ve used white whole wheat in a pinch and it works fine, just a bit more rustic.
¼ cup unsweetened cocoa powder – Dutch-processed gives a smoother flavor here.
½ cup powdered sugar – Regular sugar makes the crust too grainy; powdered melts in just right.
½ teaspoon salt – Don’t skip it. It deepens the cocoa.
½ cup (1 stick) cold unsalted butter, cubed – I’ve used salted butter before and simply cut back a bit on the added salt.
1 large egg yolk – This helps the dough hold together without becoming tough.
1–2 tablespoons cold cream or milk – I usually start with one and add more if the dough feels dry.

For the caramel filling:

1 cup granulated sugar – Regular white sugar works best for a clean caramel.
6 tablespoons unsalted butter – Again, salted works in a pinch; just adjust.
½ cup heavy cream – The richness is worth it; don’t sub milk unless you have to.
1 teaspoon vanilla extract – Optional, but lovely.
½ teaspoon flaky sea salt – For sprinkling into the caramel or just on top, depending on your mood.

For the chocolate ganache topping:

½ cup heavy cream – Warm, not boiling.
4 oz bittersweet or dark chocolate, chopped – I use 70%, but you can go lighter or darker depending on your taste.
1 teaspoon butter – For shine. Just a touch makes the finish look beautiful.

How to Make It (Step-by-Step Instructions):

Start with the crust. In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. I always sift the cocoa if it looks clumpy—it makes the dough smoother. Add the cold, cubed butter and work it in with your fingertips or a pastry cutter until it looks like coarse crumbs. Don’t overwork it; you want bits of butter to stay visible. Stir in the egg yolk and just enough cream to bring it together into a soft dough. It should feel like playdough—soft but not sticky. Flatten it into a disc, wrap it, and chill for at least 30 minutes. Don’t skip the chill; it makes rolling much easier and helps avoid shrinkage in the oven.

Roll the dough out between two sheets of parchment to about 1/8 inch thick, then gently press it into a 9-inch tart pan with a removable bottom. Patch any cracks with extra dough. Prick the base lightly with a fork, freeze it for 10 minutes (this helps it hold its shape), then bake at 350°F for 15–18 minutes. It should feel firm and dry. Let it cool completely before adding the caramel.

For the caramel, measure everything in advance—it moves fast. In a heavy-bottomed saucepan, add the sugar in an even layer and set it over medium heat. Don’t stir, just let it melt, swirling the pan occasionally. When it’s fully liquid and a deep amber color, add the butter carefully. It will sputter—just stay calm and keep stirring. Once the butter melts, slowly pour in the cream while whisking. Let it bubble for a minute or so, then remove from heat and stir in the vanilla and a pinch of salt. Let the caramel cool for 10–15 minutes before pouring it into the tart shell. It should be warm enough to pour easily, but not hot enough to melt the crust.

Chill the tart with the caramel layer for at least 30 minutes, or until set. Then, make your ganache by warming the cream until just steaming and pouring it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Add the butter and stir again. Pour the ganache over the set caramel and smooth the top. Chill the whole tart again until the ganache is firm enough to slice—usually about an hour. For a pretty finish, I sometimes scatter a few flakes of sea salt or chocolate curls on top just before serving.

Expert Tips for the Best Results:

The caramel is the heart of this tart, and the trick is not rushing it. I’ve burned it more than once by turning up the heat or getting distracted. Give it your full attention for ten solid minutes, and it’ll reward you every time. I’ve also learned that chilling the crust before baking and again before filling makes a big difference in keeping everything crisp and clean. And when it comes to slicing, a warm knife wiped clean between cuts gives those beautiful café-style wedges.

Variations & Substitutions:

I’ve made this tart with a graham cracker crust in the summer when I didn’t want to turn on the oven, and while it lacks that deep chocolate base, it still satisfies. I’ve also stirred espresso powder into the ganache for a mocha twist or swapped the dark chocolate with milk chocolate for kids who find bittersweet a little intense. Once, when I ran out of cream, I used coconut cream in both the caramel and ganache and ended up with a dreamy, slightly tropical version that was a happy accident.

Serving Suggestions:

This tart shines best when served slightly chilled but not cold, so the caramel stays soft and luscious. I usually take it out of the fridge about 15 minutes before slicing. It’s the kind of dessert that doesn’t need much alongside—maybe a dollop of unsweetened whipped cream or a handful of fresh raspberries if you’re feeling fancy. I’ve brought it to potlucks, birthdays, and even once to a Thanksgiving table where it got more attention than the pie.

Storage & Reheating Instructions:

This tart stores beautifully in the fridge for up to four days, tightly wrapped. I don’t recommend freezing it fully assembled, but you can freeze the crust on its own, and even the caramel layer does surprisingly well. Reheating isn’t necessary, though if you want a slightly gooey center, just let it sit out at room temperature for about 30 minutes before serving. The ganache may lose a bit of its shine after a couple of days, but the flavor holds strong.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often make it the night before a gathering and let it sit in the fridge overnight. The caramel sets beautifully, and the flavors deepen.

What if I don’t have a tart pan?
A pie dish can work in a pinch, though the edges won’t be as neat. Just be sure to grease it well and watch the baking time.

Can I use store-bought caramel?
You can, especially if you’re short on time. Just warm it slightly and taste for salt—you may want to add a pinch to balance the sweetness.

Is this very sweet?
It’s rich, but not cloying. Using bittersweet chocolate and a touch of salt keeps it balanced. That said, if you’re sensitive to sweetness, go a little heavier on the chocolate ratio or dial back the sugar in the caramel just a touch.

I hope this chocolate caramel tart brings you the same comfort and joy it’s brought to my table over the years. It’s one of those recipes that looks fancy but feels homey—rich, yes, but made with simple ingredients and a little love. If you do try it, I’d be thrilled to hear how it turned out for you. Share your tweaks, your triumphs, even your flops—I’ve had my fair share. That’s how we learn. That’s how we cook. And that’s how we build recipes worth keeping.

Nutrition Information (Per Slice, based on 10 servings):

Calories: 420 | Fat: 28g | Carbohydrates: 40g | Sugar: 30g | Protein: 4g
Note: Values are approximate and will vary based on ingredients used.