Salted Caramel–Chocolate Tart

You can use a 9" or 10" tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won’t dissolve completely in the caramel filling, so use Diamond Crystal for the best results for this tart recipe. Then, a generous sprinkling of flaky sea salt before serving brings out the flavor of the chocolate and tempers the sweetness of the caramel. This is part of Our site's Best, a collection of our essential recipes.



  • ½ tsp. Diamond Crystal kosher salt
  • 1⅔ cups all-purpose flour, plus more for surface
  • ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
  • 3 Tbsp. chilled milk or water


  • 6 Tbsp. chilled unsalted butter, cut into pieces
  • 1 tsp. Diamond Crystal kosher salt


  • 4 oz. semisweet chocolate (do not go above 70% cacao), finely chopped
  • 2 Tbsp. unsalted butter, cut into small pieces

Recipe Preparation


  • Whisk cocoa, sugar, salt, and 1⅔ cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn’t see any large bits) and mixture holds together when squeezed—you’re working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you’ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a ¾"-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. (You can make the caramel filling during this time.)

  • Preheat oven to 350°. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14" round about ⅛" thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Then we’ve got a trick from the School of Mary Berry to prevent cracks and tears in the dough: Slide the removable bottom of tart pan under dough, positioning it roughly in the center, like below. (Pro tip: Use a bench scraper in the first step for easier lifting.)

  • Fold the edges of the rolled dough inward toward the center, working all the way around so it rests on top of the tart pan bottom. Then lower the bottom into the tart pan.

  • Unfold the edges so they gently slump against the sides of the tart pan and the excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Use a rolling pin over top edge of pan to shear off excess dough:

    Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10–15 minutes.

  • Place tart pan on a rimmed baking sheet and line with a sheet of parchment paper or foil. Fill with pie weights or dried beans and bake until edges of crust are set and starting to look dry, 12–15 minutes. Carefully lift parchment with weights. Patch any visible cracks with reserved dough. Return crust to oven and bake until firm and dry all over, 18–22 minutes. Transfer to a wire rack and let cool.

  • Do Ahead: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.


  • Bring sugar, cream of tartar, and ⅓ cup water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 8–10 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful; mixture will sputter). Gradually stir in cream, then add salt. Transfer caramel to a heatproof measuring glass (you should have about 1½ cups). Let cool until warm.

  • Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.

  • Do Ahead: Caramel filling can be made 3 days ahead; cover and chill. Microwave in 20-second intervals, stirring in between, just until pourable. Caramel-filled tart can be made 1 day ahead; once it’s set, cover and keep chilled.


  • Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon—if it’s too warm, it won’t hold its swirls.

  • Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt; let sit until ganache has lost its sheen, 10–15 minutes.

  • Do Ahead: Tart can be assembled 1 day ahead. Chill until ganache is set, then cover loosely. Let sit at room temperature 15 minutes before slicing.

Related Video

Carla Makes a Salted Caramel-Chocolate Tart

Reviews SectionWhat a decadent dessert! I recommend mixing the dry ingredients with the butter in a food processor and then dumping it into a bowl before adding the yolk + milk. This makes the dough worlds easier! Also, beware the dessert is VERY (and I mean EXTREMELY) rich so serve in smaller portions than you'd think; this easily serves 10 people I'd say.riceanyoneWichita, KS08/10/20Ever since I saw Carla’s video, I have wanted to make this, and I finally did - to rave reviews!! My first round of dough was a failure - I know it is a drier dough but mine was way to dry. I added another tablespoon of water for round 2 and t worked out great. Will make again for Christmas - truly decadent and delicious!can i use an 11 inch tart panraerfgfort mcmurray07/14/20Everyone loved it but I’ll bill it as a candy bar next time!! Definitely needs to be served in tiny slices with coffee and maybe some whipped cream to cut the sweet. I ended up using a pastry blender on the crust. Blending by hand was taking too long and hurt my hands. Next time I’m using the food processor. I too had to google caramel making to reassure myself I was doing it right. It took the sugar a long, long time to melt then caramelize. When left out during the party, the cut edges of the finished tort oozed so I’ll try putting it back in the fridge more quickly and packing the cut edges with foil Like the other reviewer suggestedAnonymousNew Orleans 06/27/20WOW! Perfection! New family favorite! Watch the video - I had to repeat the caramel twice because the sugar wasn't melting and Carla's tip on the video were helpful.I also double the chocolate ganache. I used less caramel and more chocolate.Lastly - the crust looked intimidating, but it wasn't. You can use your fingers to fill in any gaps and it looks fine. Thank you BA - you are truly the best!!!AnonymousSacramento06/23/20Decadent tart, everyone loved it! I found it quite straightforward to make and assemble, particularly by making the crust and caramel a day ahead of time. The crust came together well and wasn't too sweet, which is a nice contrast to the filling. To store the tart, after we ate a couple slices, I pressed wax paper against the cut edges to prevent the caramel from oozing out too much - worked like a charm!The caramel is delicious, but serving it in tart form is a bit much. Basically a wall of sweet that the ganache can’t really cut through. The crust was disappointing and a little flavourless (I’ll chalk that up to the quality of cocoa I had available). I ended up scraping the filling out of the tart and whipping it as an icing for a cake. I’ll make the caramel again to serve over ice cream though!I had 2 issues:- After refrigerating for a day, I let sit it out at room temp, cut out 1 piece, and then put it back in the fridge. The caramel oozed out of the tarte while in the fridge!- The crust edges shrunk a lot in the oven, so they weren't as tall and I was concerned that the filling wouldn't fit. I had to top-up the sides mid-bake.this recipe was a HIT! made me feel like such a professional pastry chef even though it was one of my first major baking projects. the only part I had true difficulty with was the caramel, which I had to throw out and start over since my first batch turned out like solid rock crystals. I was able to save my second batch after a lot of googling, so some more in depth advice on the caramel in the recipe would have been helpfulAnonymousLos Angeles03/31/20This recipe is SO easy if you follow the directions and give yourself enough time to make each component. I made the dough a day in advance which I highly recommend. Follow the instructions exactly, including working the dough with your HANDS in the beginning, and you'll have a perfect tart. Everyone in my family LOVED it, and I'll definitely be making it again! It's a restaurant-quality dessert.AnonymousWaverly, PA03/29/20This is a wonderful, delicious recipe. It gets rave reviews each time I make it and it is my most requested dessert. Just follow the steps and it is not difficult.AnonymousSan Francisco, CA12/27/19This recipe took a long time to make, mostly due to the number of steps and chills for the crust. Make and bake the crust a day or two ahead. Too bad this recipe was such a hit, because my family absolutely loved it and has requested it for all future gatherings. One word of advice is just use 1/4 cup heavy cream for the ganache. I tried the 1/2 cup the recipe called for and it never set. I even used 2oz 63% bittersweet choc and 2oz 46% semisweet choc to keep the chocolate solids level down. So save yourself the headache and use 1/4 cup cream for the ganache.SpiciferSan Diego12/25/19Holy moly was this good. It was a show stopper of a dessert for Christmas dinner. A few issues with the recipe on my end. The dough was terrible to work with. Far too dry to roll-out so I had to add water to make it workable. And I had patching issues with the crust cracking, but fixed it with flour/chocolate/butter mixture and baked for a further five minutes (I didn't have leftover crust to use). Zero issues with the caramel, though. It took me about double the time as the recipe suggested, but apart from that, I just played the patience game.This is absolutely amazing! The crust is great and I would use it in other recipes too. It is a total hin in a group setting but I would definitely recommend eating the whole thing immediately because the caramel is sorta runny. Amazing recipe and amazing instructions!Really excellent dish. The crust does reduce a bit when blind baking which threw me off at first because I thought I had messed up. This recipe took a long time to make but definitely worth it. The people I made it for me were impressed. Also: KEEP A CAREFUL WATCH ON YOUR CARAMEL! I left the kitchen for not even a minute when it had started browning and it went too far. The caramel became brittle in the tart. It was difficult to bite through. Also, the ganach needs to be stirred constantly while cooling before it holds swirls. I had to use an ice bath to cool it properly.gabepoulsenSouth Africa07/21/19Pretty good! Quite sweet, but a good balance of flavors. Accidentally took the caramel out of the pan before adding the butter, so it cooled quickly. Microwaving it for about 30 seconds helped, though. Surprisingly easy, and a very photogenic and impressive dessert! Thanks!Showstopper of a tarte - the oozing caramel and bittersweet ganache is the perfect way to capture the attention of your fellow friends and family.The crust portion of this recipe is a total pain, but arguably the most delicious part. I wish I researched patee sucre ahead of time because making the dough by hand is not necessary; most patee sucre recipes actually call for the butter and sugar to creamed together in a mixer, so there is no need to rub the butter into the flour mixture by hand. Rolling out the crust was incredibly difficult. Luckily, the dough can be patched up easily with bits of leftover crust. I suggest blind baking the crust for a few minutes longer than suggested because the bottom of my crust bubbled up during the second bake. Check for POTENTIAL cracks after the blind bake REALLY carefully, as my crust appeared to be solid and free of cracks at the time and regardless, I ended up with several significant cracks at the bottom and sides. For those struggling with assessing the right amount of time to cook the caramel (Dark Amber, 355F), BA wrote an excellent article detailing and photographing the "caramel spectrum." I think the tart was good but not as exceptional as I was expecting, especially considering my addiction to caramel/chocolate combined. Still worth the make.Watched Carla's video, read the recipe twice, and was more than prepared to start before I realized I only have an 11" tart pan and this recipe was created for a 9" tart pan. I decided to do the math and scale the recipe up by 1/4. It came out perfectly as written. The caramel was not runny like other comments mentioned, though it did SLOWLY ooze over time after the first slice was cut. However, I don't consider that runny. That's just caramel that isn't rock solid, which is a good thing.mah356Philadelphia, PA02/15/19I've made this recipe three times over the holidays. As a person who is constantly trying to impress other people by baking for them I will say that the ratio of consumer awe/amazement/satisfaction to effort/difficulty/error is very high. Your return on effort in the form of your friends and family loving you and being impressed by you will be much larger than other desserts you could make. Everyone loves this tart, including me. Also after making it once you will realize that if you prepare each component separately (make the caramel and dough in advance) it does not feel difficult and you can focus on doing each step well instead of multi-tasking and burning caramel. After reading other reviews, I tried to augment the caramel in ways that I thought would lead to a less runny caramel. Do not do this. Using less water, cooking the caramel past the first wisp of smoke, or continuing to gently cook the caramel after adding the butter/cream will lead to a burnt or hard caramel. On my third attempt I just made the caramel following the recipe and it was perfect. I recommend watching Carla's video to help with this step, but I wonder if slowly dissolving the sugar over a lower heat and making sure to cook the caramel to that wisp of smoke are the two important factors for a non-runny caramel. Will make this tart for any new person I meet who I want to like me.I had to google dark ember because i wasn't familiar with that color. Shame on me.i LOVE this tart! It took me longer, than i expected but was absolutely worth the time. Shoutout to Claire for that amazing recipe and Carla for the lovely presentation!AMAZING!!!! The crust is not as sweet as I expected, so to compensate, I rolled it out in a mixture of flour and powdered sugar. The caramel is perfect, and grey sea salt looks amazing on top of the ganache. I will definitely make this againAnonymousSacramento12/25/18This recipe is going into regular rotation! It was perfect, the first time, right out of the gate. The oozy caramel was the best part! I am thinking about borrowing heavily from Smitten Kitchen's chocolate stout cupcakes recipe by adding Guinness to the crust, Bailey's Irish cream to the salted caramel filling, & Irish whiskey to the ganache.AnonymousLos Angeles12/06/18In a couple of weeks I will make this for the FOURTH TIME and every time since the first time I SWEAR I WILL NEVER MAKE IT AGAIN....it is SO much work and it is very validating to read that every other reviewer had the same kinds of disappointments I experienced, in particular, the caramel running out when you try to serve it....all that said, every time I have made it it is RIDICULOUS how people react to it. The last time I ended up giving little sliver sized samples to people I hardly know BECAUSE SOME MUTUAL ACQUAINTANCE HAD TOLD THEM ABOUT IT AND THEY WERE BEGGING FOR A TASTE! And everyone to whom I have served it is STILL raving to others about it. Honestly I have never experienced a recipe that generated that kind of reaction.

Watch the video: Φανταστική Παστούλα με 3 Υλικά σε 10 λεπτά - Only 3 Ingredient Chocolate Mousse Trifle (January 2022).