Salted Caramel Chocolate Tart!

A crisp sweet pastry tart filled with smooth salted caramel and a silky chocolate ganache. This salted caramel chocolate tart recipe is a make-ahead dessert delivers clean slices, bold flavour contrast, and a proper showstopper finish with minimal effort.

Notes from The Patisserie

Whenever you combine something such as the sweetness of chocolate and caramel, with the addition of salt, and the delicious crisp taste of sweet shortcrust pastry, you get a combination that I adore.

I have made countless different types of chocolate tarts over the years, whether they are baked, no-bake, with a biscuit base, or a pastry base, but having made this one over twenty times myself, it is one of my particular favourites.

This tart works because each layer has a clear purpose, and that structure is what makes the final result feel complete and luxurious rather than heavy – it’s one of my families favourites for a special occasion.

Ingredient notes and tips

• Butter – Cold unsalted block butter is essential for a crisp sweet pastry texture, as well as adding the luxurious touch to the ganache filling
• Chocolate – I use a mix of milk chocolate and dark chocolate for this ganache as I find it balances the sweetness. I would always recommend a dark chocolate of 70% so that the ganache sets – lowering the cocoa content means you might also need to lower the cream quantity.
• Cream – It’s best to use a FULL-FAT double cream to make a ganache (If you are elsewhere in the world, this might be called ‘heavy cream’ instead). The fat content of double cream is 47% so it provides the firm set ganache texture you are after
• Caramel – Shop-bought dulce de leche or caramel is the most reliable option for consistency and thickness. Homemade caramel can also be used, but it must be fully cooled and smooth before spreading. Ensure that it holds the right thickness as to not soak into the pastry base.
• Salt – A small pinch of sea salt is essential. It enhances the chocolate and prevents the tart from tasting overly sweet, especially once chilled.

Making a homemade pastry base

I like to make my own shortcrust pastry, and it’s so much easier to make than you think, with only 5 simple ingredients. Full method on how to make the pastry in the recipe card below

I find the pastry so easy to make by hand so you don’t need to use any machines – and it also means the pastry dough isn’t overworked which is quite nice. However, you can use a food processor to make it easier if you have one or are short on time. 

I wrap the pastry in clingfilm and place it in the fridge for 30 minutes because the time you have spent working it will have warmed it up, so to prevent any soggy pastry, chilling is best.

Roll the chilled pastry out onto a lightly floured work surface until it’s about the thickness of 1-2 £1 coins which is about 3-5mm thick. Carefully lift the pastry and press into the bottom and sides of the prepared tin really well, make sure that there are no gaps as these will spread more when baking (as the pastry will shrink in the heat)

Overworking the dough develops gluten, which causes shrinkage and toughness. If the pastry feels slightly crumbly before chilling, that is correct. It will hydrate and become workable once rested.

How to get a smooth chocolate ganache

When making the ganache the cream should be hot but not boiling. Overheating can split the chocolate emulsion, leading to a dull or greasy texture instead of a glossy finish. The addition of butter helps soften the set and gives the ganache a smoother finish.

Letting the mixture sit briefly before stirring helps ensure the chocolate melts evenly. This reduces the risk of splitting and gives a more consistent texture throughout. The final consistency should be thick but still pourable. This allows it to settle evenly over the caramel layer and set into a soft, clean slice once chilled.

I find it best to finely chop the chocolate if you are using a bar of chocolate, to reduce mixing time if the pieces were larger. You can also add all of the ingredients to a bowl and microwave on low in short bursts to melt the ganache together.

FAQ

Storage and freezing

This tart keeps well in the fridge for 2–3 days, as the cooler temperature helps maintain the structure of both the caramel and ganache layers. Storing it in an airtight container prevents the pastry from softening too quickly.

If you want to prepare it in advance, freezing before decorating works best. This preserves the texture of each layer and allows you to finish it fresh when serving. You can thaw the dessert in the fridge overnight for best results

Related recipes for salted caramel and chocolate lovers

If this tart appeals to you, it’s usually because of the contrast between sweet caramel and rich chocolate. I am an absolute sucker for caramel recipes, especially slated caramel – why not try my salted caramel cupcakes, salted caramel drip cake, salted caramel cheesecake and my no churn salted caramel ice cream?