Salted Caramel and Chocolate Tart – 65-Minute Recipe
A buttery, flaky tart crust holds a silky salted caramel layer topped with a glossy dark chocolate ganache. Finished with a sprinkle of flaky sea salt, this dessert balances sweet and salty for a show‑stopping holiday treat.
Recipe by Rishi Nanavati· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- to taste sea salt flakes
Pastry Crust
- 7 1/10 oz all-purpose flour
- 1 4/5 oz granulated sugar
- 1 tsp salt
- 3 1/2 oz unsalted butter
- 1 egg
Salted Caramel
- 1 4/5 oz unsalted butter
- 3 1/2 oz brown sugar
- 0.85 cup heavy cream
- 0.88 oz salted butter
Chocolate Ganache
- 7 1/10 oz dark chocolate
- 0.42 cup heavy cream
Instructions
- 1Preheat the oven to 356°F (350°F).
- 2Make the pastry crust: combine the flour, granulated sugar, and salt in a mixing bowl; add the cold, cubed unsalted butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
- 3Beat the egg and stir it into the flour mixture, mixing until a cohesive dough forms.
- 4Wrap the dough in plastic wrap, refrigerate for 30 minutes to firm up.
- 5On a lightly floured surface, roll the chilled dough to a 3‑mm thickness and fit it into a 23 cm (9‑inch) tart pan, trimming excess and pricking the base with a fork.
- 6Bake the crust on the middle rack for 15 minutes, then remove and let it cool completely on a wire rack.
- 7Prepare the salted caramel: melt the softened unsalted butter in a saucepan over medium heat, add the brown sugar and stir until the mixture turns a deep amber color.
- 8Gradually whisk in 200 ml of heavy cream, bring to a gentle boil, then reduce the heat and simmer for 5 minutes until the sauce thickens.
- 9Remove the pan from the heat, stir in the softened salted butter until fully incorporated, and allow the caramel to cool to room temperature.
- 10Make the chocolate ganache: place the chopped dark chocolate in a heat‑proof bowl, pour 100 ml of hot heavy cream over it, let sit for 2 minutes, then stir until smooth and glossy.
- 11Spread the cooled salted caramel evenly over the baked tart crust, smoothing the surface with a spatula.
- 12Pour the chocolate ganache over the caramel layer, spreading it gently to cover the entire surface.
- 13Refrigerate the assembled tart for at least 2 hours, or until the ganache is set.
- 14Just before serving, sprinkle sea salt flakes over the top for a finishing salty crunch.
- 15Slice the tart with a warm knife and serve chilled or at room temperature.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Chill the dough before rolling
Wrap the dough and refrigerate for 30 minutes.
Cool caramel to room temperature
Allow the salted caramel to cool to room temperature before spreading, preventing it from melting the baked crust.
Let ganache set in the fridge
Refrigerate the assembled tart for at least 2 hours.
Use a warm knife for clean slices
Warm the knife before slicing.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Salted Caramel and Chocolate Tart?
- About 1 hour 5 minutes in total: 45 minutes of prep and 20 minutes of cooking.
- How many servings does this Salted Caramel and Chocolate Tart recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Salted Caramel and Chocolate Tart recipe come from?
- It was shared by Rishi Nanavati on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.