This chocolate salted caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, I fell in love with it from the first bite. Love the salt crystals as they don’t melt immediately and let your taste buds experience the sweet, the salty and the bitter in the same time.
This is the second time I make this tart and I find it a fabulous dessert, totally irresistible. A suitable dessert for any special occasion and everybody will be more than delighted.
Don’t be afraid to give this Chocolate Salted Caramel Tart a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.
The combination between sweet and salty has become one of my favorites. I’ve been used this chocolate and salted caramel combination in many of my recipes like these Chocolate Macarons with Salted Caramel and Flourless Chocolate Cake with Salted Caramel Mousse. All these recipes are simply divine. Wish you will try each of these recipes as they all worth all the effort involved.
Caramel Apple Cheesecake Bars
Walnut Caramel Mini Tarts
Chocolate Salted Caramel Tart
Almond Chocolate Sweet Pastry
- 1 1/4 cups (160g) flour
- 1/4 cup (30g) ground almonds
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 cup (50g) sugar
- 1/4 tsp salt
- 1 stick (110 g) cold unsalted butter , cut into small (1/2-inch) cubes
- 1 tsp vanilla extract
- 1 egg
- 1-2 tbsp ice water
- 1 1/2 cups (300 g) sugar
- 1/2 cup water
- 1/2 cup (120 g) heavy cream
- 5 tbsp (70 g) unsalted butter
- 1 tsp salt
- 1/2 cup (120 g) heavy cream
- 4 oz (120g) bittersweet chocolate , chopped
- sea salt crystals
- Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.
- Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
- On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
- Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
- Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.
- Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Remove the pan from the heat and add the cream. It will bubble a little bit.
- Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
- Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
- Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
- Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Wowwwww!!! This is a gorgeous chocolatey tart. I am loving that creamy center – it’s making my mouth water. Seriously amazing chocolate!
This cake looks so delicious! You’ve got two of my favorite flavors there-caramel and chocolate! I’ve been waiting for the recipe since you posted a photo on google+ last week. Pinning and will try to make it, when I have some time 🙂
Would you just LOOK at that caramel! It looks insanely good! So rich and gooey and that perfect dark golden colour. Just divine!
This looks incredible… WOW!
Hi, please let me know at what temperature(degrees) do you cook the crust pastry. You have not mentioned it in the instructions.
Thank you Valerie for letting me know.. So many instructions and forgot to add the oven temperature. It is 350 F (180 C). Fixed on the site too.
Love the step-by-step tutorial! You make it look easy. Your tart looks awesome! 🙂
this looks amazing. i love salted caramel and chocolate!
BEAUTIFUL!! I’m so in love with salted caramel and chocolate and I love that it’s an almond crust–to keep up that sweet/salty goodness! So silky and beautiful!
The gooey caramel coming out of the tart…. OMG! I can’t handle this deliciousness without having a slice in front of me. 😀 Excellent recipe!
This looks to die for!! And definitely worth all the calories.
Thank you Angie.. this was one incredible dessert.. one of my favorites.. this is my third time making it and I always find it incredible good.
Did you have any issues with filling the tart crust while not in a pan? I’m worried about attempting this and the crust breaking while filling. Any other suggestions or tips to remember when making to ensure that it is as beautiful and solid as yours is? I cannot wait to make this!
Hi Brandi.. I hadn't had any issues with filling the tart.. and this is not the first time I am making it.. The important thing is to let the crust cool completely in the pan. or silicon mold… whatever you use.. and only after it is cooled completely remove it from the pan. It shouldn't break. When cooled the crust it's quite hard, like a hard biscuit, it doesn't break so easily. Let me know if you try it out, I am curious how it turns for you.
I cannot get over how gorgeous this tart is! I’ts probably because I’m majorly addicted to caramel and dark chocolate 🙂
So glad you like it:) The truth is that it is gorgeous.. I simply love salted caramel with chocolate.. It is delicious indeed, everybody loved it.
Is the ground almonds actually almond flour?
yes… ground almonds is actually almond flour.. but you can ground your almonds as well .. using a food processor and this way you can make them as ground as you want.. I like them with a bit of texture.. not too grounded.
Yummm!!! Can’t wait to make this! I’m thinking about an upcoming event I’d like to take this to but would need to make it 2-3 days ahead. Does it store in the fridge well?
Yes.. a delicious recipe perfect for any event – it can be stored very well in the fridge for even 3-4 days, but make sure you don't cut it until the serving time. As the caramel is gooey and soft, once a slice is cut a bit of the caramel starts to drip.. so it's better to cut it only when you want to serve it. It worth all the effort so hope you will give it a try. I found it pretty easy.
Looks fantastic and is on my Christmas menu for sure! Have you ever tried to freeze it or would the caramel get hard?
Didn't try to freeze.. but I suppose that once thawed the caramel would be ok.. We rarely have the chance to freeze cakes:) We always devour them in no more than a day or share with friends/family:)
I’m having trouble finding the sea salt flakes. Any suggestions?
You can simply use some coarsely-ground salt – some salt which is not finely ground, some salt ground in larger pieces. It will be as good.
cannot get this part of the recipe to turn to carmel color!!!! Very frusterated
Mimi.. I really want to help you out here.. but I don't understand very well.. You tried melting the sugar..and it didn't get the caramel color? Well. you probably need to let it more over heat.. After the sugar melts it begins to color.. you have to let it over heat until all the melted sugar gets a deep brown color before adding the cream. Let me know if any other questions..maybe this is not the answer you expected ..
yes, I cooked the water and sugar and it didnt turn caramel color, how long did you cook it? 🙂 thank you for writing back
well.. this depends on the heat you use.. high.. medium.. or low.. I use medium heat usually… it may take even 15 minutes or more.. once melted.. the sugar and water, gradually will start getting caramel color.. keep it on heat until all the sugar is deep brown color.. I like to use a heavy bottomed sauce pan.. so I avoid burning..
Back with an answer 🙂 Today I've made this recipe again, as I wanted to make a video recipe which will be posted next week.This video will help you even more, you'll be able to see all the steps. As for the caramel.. on medium high heat, it took me exactly 9-10 minutes to get the caramel color.
Just posted the video for Chocolate Salted Caramel Tart – check it out, it might be helpful for whenever you want to try the recipe again. Let me know if any questions:)
Just posted the video for Chocolate Salted Caramel Tart – check it out, it might be helpful for whenever you want to try the recipe again. Let me know if any questions:)
Wondering if tried in bite size or mini tarts. Any adjustments on baking time?
You can definitely try in mini tarts .. the recipe may be enough for about 6 tartlet pans, 3.5-inch each. The baking time will be shorter, I would say with 10 minutes less. So you could try like 10 minutes with weights, and another 5 to 10 minutes without, until dry and cooked.
You mentioned in a previous comment that, once sliced, the caramel filling seeps out; how much and how quickly does it run? Would it hold up well as a get-some-when-you-want-some dessert? Or, is it better to cut and serve the entire thing at one time? I’m considering making this for Thanksgiving but my family’s dessert table has an all day “come and go” policy.
Yes.. it will definitely hold up well for more than a day. We actually served it in about 3 days and was holding good, refrigerated. If some caramel seeps out just cut it out. I was just saying that if you want to impress the guest it looks awesome as a whole cake.
Hey. Very excited to try this week for the holiday. One question with the chocolate. I’m typically a dark choc fan. Would it be as good with dark vs bittersweet? Thoughts?
I am glad you like this recipe, it will be a hit at your holiday table. I am sure it will be as good especially if you enjoy dark chocolate. I actually used for this recipe a chocolate with 65 percent cocoa, which is quite dark.
This looks amazing. i am looking forward to dazzling my friends with it! One friend can’t eat gluten. Any way to make this gluten-free? Thanks!
Thank you Sheila, so glad you like it. The first thing that I would do if wanted it gluten free is to change flour to rice flour. Never tried, but don't see why it wouldn't work. Let me know if any other questions. All the best..
I made this for Thanksgiving and it was fantastic!! In fact I am getting ready now to make another one for a dinner invitation for tomorrow night. I followed the recipe exactly, but added chopped pecans on the top instead of the sea salt. Gave a wonderful crunch! This is easy, however it will leaving guests thinking you are amazing.
Sandra, I am so glad for your review and for the fact you tried it out for Thanksgiving. Chopped pecans sounds really good on top as well, you can adjust this recipe any way you like it. I found it quite easy myself, thought some people said it seems complicated. I love that only the crust needs to be baked, the rest is made on stovetop and goes pretty fast. It looks awesome with all those layers. Hope you will try out some other of my recipes as well. Keep in touch.
Wow! This looks epic! I have Spoonable’s Spicy Chili caramel that I think would be amazing with your tort. Do you know how many ounces of caramel you end up making/using? Many thanks!
That might go awesome as well.. let me know when you give it a try.. I didn't measured the quantity of caramel.. but it should be slightly a bit more than a cup.. can't figure it out in ounces.. Next time I make it I will place the cake on a kitchen scale and see:)
I’ve made the caramel portion of this twice (the same day for the same tart crust :). I cooked it until it was a nice brown color (it took a long time to turn brown) and both times it turned into more of a toffee instead of a gooey caramel… can you figure out what I did wrong?
I had a bit larger tart, so I put both batches in the shell and covered with the ganache…it had amazing flavor and was a complete hit at my family Christmas!!! Not one piece left!… guess no one knew it didn’t turn out! hehe
If everybody enjoyed it means it did turned out 🙂 I think that one of the reasons the caramel didn't turn as gooey ..might be you cooked too much the caramel after you added the cream.
I’ve made this a couple of time already and have another in the works! This is sooo good! Everything from presentation to taste is over the top! Great to bring to any holiday party.
my caramel didn’t turn out gooey and soft. After refrigerating it’s very hard
As I told to Brenda.. one of the reasons your caramel turned too hard might be you cooked it too much after adding the cream.. Next time just keep it over heat a minute or so after you add the cream and then remove from heat .. Add the butter and pour it over the crust. I am sure yours tasted really good even if it get harder…
This is for “Mimi.” I’ve just finished making the caramel portion of this pie, and I found it took a good 30 min for the filling to begin to caramelize–so keep it on the heat and have patience. It will turn caramel colour eventually (mine looks and tastes yummy!).
In what oven mode do we bake the tart?
In the regular baking mode.. mine says.. conventional mode.. . the one you use for the rest of the baking, cakes,cookies, breads..
I’m am not good with homemade crusts. What do you think about making this in a pre-made crust that I can buy from the store? I’m thinking about trying it with a chocolate graham cracker crust. I know it won’t exactly be the same experience it would be if I made your crust recipe from scratch, but when I say I’m not good with making crusts, I really mean it, ha!
Well.. in that case 🙂 you can use premade crust, if you can find a good quality one, but you could also try making the chocolate graham cracker crust, or with Oreos. Just turn them into crumbs and mix with melted butter, and then press really well on the bottom and edges of your tart pan. For a 10 inch pan 1 package of Oreos should be fine with 1 stick of melted butter.. for a smaller pan just reduce a bit the amounts. Freeze it a bit before pouring the caramel and I think it should be fine. Let me know how this turns for you 🙂
Are you sure the amounts of cream for the caramel and the ganache are correct? I tried it and the caramel got really firm and the ganache was just melted chcolate with a little cream… The pictures show a lot more cream.
Yes.. I am sure about the amounts.. for bittersweet chocolate ganache.. I used equal amounts of chocolate and cream.. 1/2 cup of cream is about 118-120 g, the same amount as the chocolate. For the caramel, I think you let it cook on stovetop too much after adding the cream.. you don't need to cook it more than a minute.. if you want it gooey. The recipe is quite simple after you get used to it.. so hope you will try it again. 🙂 Let me know if any questions.
Do you think it would be possible to substitute dulce de leche for the caramel part of the tart?
Yes.. I think it is possible.. didn't try it, but I think it has a good consistency.. and it might work well. Let me know if you try it out.
I loved this tart, thank you so much for sharing this recipe. I made it for the New Year’s Eve party and everybody loved it! I had some trouble cooking the caramel, I had to try 3 times until reach the right point. I found out that you have to stir the pan and put a little bit of lemon juice. Another tip is using a little white plate to put drops of caramel to see the color of it. It has to reach an medium amber color. Good luck people!
Anna Clara, from Rio de Janeiro
So glad to hear you tried this tart for New Year's Eve. Never tried making caramel using lemon juice.. I don't understand its role here.. but I am glad it turned right for you 🙂 Wish you a Happy New Year and hope you will try some other of my recipes as well 🙂
what can i use instead of floure (gluten)
I think you can use rice flour instead of wheat flour to make it gluten free- it should work well.. let me know if you try it out 🙂
Ummmmmmmm…..WOW! I broke down yesterday afternoon and self medicated with a salted caramel tartlet from Starbucks…that little morsel of phantasmagorical gastronomical delight had me completely floored! I went on today to find a recipe…and this one is a definite keeper! Thank you!
I have just finished making this tart for the beloved on valentines day and the smell of the caramel and the look is divine
i don’t know how I managed to steer clear of it for the last hour. Glad i am now having to retire for the evening as im sure if i were stay up any longer, I will be making a replcement for Saturday!! Many thanks for the recipe x
Tess I am so happy that you tried my recipe. Did you guys enjoyed it? Hope you had a wonderful day.
At over 500 calories and 51 grams of sugar this must be amazing!! Good grief!
This was totally amazing. It's not the kind of dessert you can have every week, but once in a while..it's perfection 🙂
Oh good lord shut it. It’s a freaking dessert!
Will the crust still work if I use an extra 14 cup of white flour in place of the ground almonds? I’m planning on making this for a family get together, but my niece is allergic to nuts. Thanks!
Yes, it will work good without the almonds. Add as you said another 1/4 cup of flour and it will work well. Let me know how it turns for you:)
was wonderful! i was so excited to see the finished product, a little time consuming but so worth it!!
So happy to hear that Sandi, really glad you like it 🙂
My only suggestion would be to add a loose estimate on the chilling time to the top of the recipe. I got into this and then realized I was going to need a total of nearly ten hours of chilling time. I wish that had been listed at the top instead of mentioned in the individual instructions.
It looks wonderful, I saw it online and had to try it. The caramel is delicious. I, too, had been waiting patiently for it to turn. I turned up the heat a little and all of a sudden it gradually browned.
Thank you Kate for your suggestion, let me know if you liked it 🙂 I will add the whole chilling time on top as well. It is a cake that can easily be made between other tasks you have to do. So for instance, if your tart with caramel is already in the fridge and you are not at home exactly after 4 hours to add the chocolate, it's fine, you just do it after you come home. That's why I didn't want to be so specific about the chilling time, on the top of the recipe.
Would it be possible to make these in a mini cupcake pan? Like little tiny bite size versions? If not, do you have a good cookie type crust that is chocolately like this one?
You can definitely make this recipe in mini cupcake pan or in mini tartlet pans. It will work really good. I made a bigger one so I can save time 🙂
OH! MY! GOSH!!! I am not a chocolate fan but this recipe was calling out to me. I made it yesterday and it was a huge hit. So much so that it was also my breakfast this morning. It definitely goes into my “favorites” file.
My caramel didn’t turn as dark, not sure if I didn’t cook it long enough?? It was also grainy (but I’m the only one who noticed it!). Did I not cook the caramel long enough? It turned out firm, not hard, but I liked that it didn’t goo out all over everywhere. I looked up cooking caramel and there are so many different methods–stirring, not stirring, heating slowly, heating quickly…. I’ll try cooking longer next time and not cook quite as long after adding the cream.
Thanks so much for sharing this WINNING recipe!
I am so glad you liked it Shari, and thank you for writing me back with your review 🙂 I actually ate it for breakfast too :). If the caramel wasn't too dark it means you could have let it more on stovetop before adding the cream. But I am sure the taste was awesome. After adding the cream cook it for no more than 1 minute if you don't want you caramel too hard. Hope you will try some other of my recipes:)
I have tried the Carmel sugar 4 times and never got a caramel color. It kept going back to the sugar form. I have cooked on medium heat for almost 45 and it has never gone caramel color!
Hmm that's weird. Did you stir the sugar while cooking? It is important to not stir. After the sugar dissolve completely it will turn caramel color. It may takes up to 15-20 minutes to turn caramel color. Just be patience, don't stir, and let it get darker by itself.
Just finished everything and served it to my future family. Everyone loved it…
Now that is great to hear:) Glad you tried the recipe and thank you for writing me back.
Has anyone tried making the crust using a gluten free flour substitute for the wheat flour? Are there any adjustments to make? GF flours absorb moisture differently than regular flour. Thanks.
Really wonderful! Very good even for the ones with high expectations! 1000 bravo from Greece!
Thank you:) Glad to hear that!!
Hello, May I have the ingredients in grams ? Please ????
Hi Mada, I've managed today to add the grams too. Sorry for the late answer. Check the recipe and let me know if any other questions.
OMG this looks AMAZING!!!! Just one questions though, I’m not a fan of almond.. could I just another 1/4 of flour instead? Thanks!! 🙂
Sure.. it will be fine. Let me know how it turns 🙂
made this for my daughter birthday today I hoe she loves it!
So happy to hear that Joann. Really glad it turned right for you.
this one looks so good!!! I would like to make it but i have a thing with pretty tarts if i can’t be sure i can serve it pretty i would not make it – can u pls teach me how do u cut the caramel so perfectly?
thank u very much.
The key to cut a cake to look beautiful is to use a hot knife. I do like this: I have a glass with hot water inside.. Put my knife inside for few seconds, dry it with a paper towel.. and make a first cut. Clean the knife again… put it into the hot water… and repeat….
This looks sooooo yummy!! I Think i Will make this for my birthday party! Do you have any ideas on what you serve with it? Vanilla icecream or sone fresh berrys perhaps? Or do you just eat it as it is? 🙂
I just ate it as it is.. 🙂 but you can add some fresh berries.. it might work well:)
The supposed caramel turned to greasy sugarcrumbs :-/
What temperature should the sugar get to? I gambled for 122 degrees Celsius but maybe I was wrong. And I ,ade the classic mistake of adding more sugar after my pan had bubbled all over the furnace and I thought there was too little left.
Didn't check with my candy thermometer as I wanted to keep it simple.. I simply waited for the sugar to turn caramel color without stirring.. (it may take 10-20 minutes depending the heat) and when that happened simply add the cream and cook for 1 minute more. It's quite simple. Hope you will try it again.
Hi, I’ve made chocolate toffee squares before and have used butter and brown sugar to make the toffee. I wonder if the results for the caramel would be the same if one were to use brown sugar with the water?
I am not sure, I haven't tried with brown sugar…I have different recipes for this kind of toffee desserts
This looks super yummy! Can I substitute something for the ground almonds? I have a little one who is allergic to tree nuts, peanuts, almonds, etc.
just use flour instead..it will be as good
I love this recipe, I made it yesterday and it came out perfect, xx
Wow.. so happy to hear that Sumer. Such a great satisfaction when people are trying my recipes and succeed:) Thank you for your review on this.
what a fantastic recipe. My plan is to make this for dessert for our first truffle dinner of the season. I’m thinking that serving this sized tart to accompany wine poached pears will be ideal for 16 people. I don’t think much will be needed to be fabulous.
My question is about the truffles. I plan on truffling the butters and creams to keep on theme. This will add a savoury element to the sweet and salty. Not too much but there should be an umami element.
I’d appreciate your expert thoughts on this?
I don’t have a tart pan, so what would you recommend I use instead? My options are a small cookie sheet, a round cake pan, pie pan (reg or deep dish), or metal casserole/brownie pan (9×13?). Would I need to adjust the filling amounts? (I really am not familiar with a tart pan or its dimensions.)
I appreciate your comments telling us that cooking too long after adding the cream makes the caramel turn hard. I need to know those kind of details because I don’t always know the hows and whys of cooking and baking. For example, what happens if I stir the caramel while waiting for it to brown?
One other question: could I possibly use milk instead of heavy cream, which I don’t usually have on hand? (maybe use a little more but then let it cook down longer?)
Thanks for all your details. Can’t wait to try this!
So.. for the pan.. I would try the round cake pan you have. It needs to be no larger than 9 inches in diameter for this recipe. A 9×13 would be too large. You can add parchment paper on the bottom so the crust can be easily removed from the pan. Do you have a springform pan? Would have been even easier.
Iit is important not to stir the caramel while waiting to get brown because stirring might create solid sugar again and takes more time to caramelize. It will be fine if you just leave it alone. You can not use milk, but I am sure you can find whipping cream (30%-35% fat). I've use 35% fat cream.
Hope you will try this out:) We really enjoyed this.
This recipe is awesome! I just want to know if, instead of almonds , can I put some hazelnuts?
Thanks from Brasil 🙂
Sure.. hazelnuts will be as good.
Hi there, thanks for your recipe. I tried it and my family loved it a lot! I’m looking to make the same using a vanilla tart shell instead of chocolate one. Do you suggest I can follow the same recipe, but simply just omitting the cocoa powder for the “almond chocolate sweet pastry”? Thanks in advance.
I would just use the tart shell I've made here : https://www.homecookingadventure.com/strawberry-and-ricotta-tart
i just do it and the caramel get crystallized! i mean not that soft, something get wrong i don’t understand why!!! it’s the second time i do this recipe! 🙁
It is important to not scrape the sides.. just leave it untouched over heat until it turns byitself into a caramel color.. depending on the heat it may take even 15 20 minutes..
This looks amazing! I’m wondering if the pastry crust can be made in advance and frozen? If so, would it be best to freeze it before or after it is baked? And what would be the best way to thaw it out before adding the caramel? Thanks!
I would freeze it baked.. and simply thaw it at room temperature.. it should thaw pretty fast.
Amazing, I made this turned out perfect. Shared with my friends. What is the serving size? I cut it in 16 slices.
Amazing, I made this turned out perfect. Shared with my friends. What is the serving size? I cut it in 16 slices.
Serving size can be as big as you like.. 16 servings sounds good to me as it is a rich cake. The calories are calculated after 8 servings.
Also in the Netherlands, we love this recipe. We had a challenge calculating the amounts in grams but we succeeded and it was delicious. Thanks !!!
I am glad you loved the recipe, but why it was a challenge to calculate it in grams as I've posted metric measurements too in the blog post?
can I chill it in the freezer so it goes faster?
You may try.. it might work good…
Hi, I know it might sounds so silly, but what is the purpose of dry beans while bake the pie crust? is it to prevent the crust blooming? Thanks.
Yes.. because we are baking the crust without the filling we need it to hold it's shape so we can fill it later. That is why we are using tart weights, beans…
So excited to make this successfully..lol First time was a fail yesterday as i did not cook my caramel for long enough before adding my cream.It ended up very pale and crystallized. I am trying this again and found many of the comments very helpful in the hardest part of the recipe. Fingers crossed for round 2.
I know it’s going to be worth it!! Thank-you for posting this recipe. My family and i are very eager and excited to eat it!!! 😀
Sorry for the late answer.. I am really curious how this turned for you…Send me a photo on facebook if you have some time 🙂
Can this recipe be scalled up to make a larger tart?
Sure.. you can easily do that with a bit of math:)
Oh my god this looks divine!! Would love to try it out but dont have an oven. Could you suggest an alternative for the crust so that it doesnt require baking?
Yes.. you could simply use an oreo crust like in this recipe: https://www.homecookingadventure.com/no-bake-strawberry-chocolate-tart
Let me know if you try this out:)
OMG This was AMAZING!! I’ve had a LOT of trouble making caramel in the past but this way worked SO WELL!!! I was a bit scared cause it smelt a bit syrup like but it turned out so good.
We weren’t expecting it to work so we used the caramel on icecream (it goes hard and when you put it in your mouth it goes soft again!)…and we had soooo much left so we put it into some puff pastry squares we shoved into a mini muffin tray, then we covered them with lose strips. The caramel bubbled out but the whole thing was so amazing.
Anyway we STILL had caramel left over so we drizzled some over puff pastry strips that were cooked and they look so good. It’s all in the fridge now but we did have a mini muffin filled one and it was so amazing, especially warm. It didn’t matter if the pastry was wet or puffy and dry, it just went with it so well.
Thank you so much for sharing this, it’s really improved my confidence with caramel and now that I know it will work (with my skills) I’ll be making this for a family get together!! 😀
So happy to hear that 🙂 Caramel it's not that difficult, I see many are kind of scared trying it out, glad you had the courage to play with it:)
Hi! I did this tarte for the father’s day but it was impossible to eat. I put 1tbs of salt in the caramel just like the receipe but it is too much. Nobody ate :'( I had to put it on the trash
The pastry was good as the ganache… I will try to do again with no salt.
You were supposed to add 1 tsp of salt.. not 1 tbsp.. if you add only 1 tsp it will be just righ.. not too sweet, not too salty either. Hope you will try it once again.
Hi, what size of tart pan did you use?
I've used a 9 inch tart pan. mentioned in the directions as well. Hope you will try it out.. let me know and even can send me photos via Facebook:)
Recipe is great! The step by step images really helped as well as the weight of each ingredient. I did find that I needed to double the caramel and ganache recipe to fit inside my tart pan.
Happy to hear that the images helped you.. as mentioned I've used a 9 inch tart pan.. was yours bigger?
Hi, I tired to make this and the caramel became rock hard when we eat it, do you know why?
I think you kept the caramel over heat for too long.. make sure you don't overcook the caramel.. and after adding the cream don't keep ot for more than 1 minute.
how long can you let the caramel filling cool before you put on the ganache? Can you do it up the day before and put the ganache on the morning of? Or would the caramel dry out? ? Cover with plastic wrap? Just because of a timing thing here.
yes.. it is ok to add the ganache in the morning.. as you said.. cover it with a plastic wrap and will be just fine.. I let the caramel cool for about 4 hrs before adding the ganache..
I’ve made this twice now. The first time it was gooey caramel, so I was told. Today’s version was sugary. I guess I must have cooked it too long this time….so sad. I will say that overall the recipe is very easy. A little fussy with the chilling etc. but kind of fun.
Yes.. you probably overcooked it, but I am sure it was still delicious. I found it easy too and solved a lot of other things while chilling. I am glad you enjoyed making it. Hope you will try some other recipes too.
I do not have a tart pan and am wondering if this will come out of a pie plate? Also I will purchase a tart pan if need be, what size do you use if so?
Thanks so much it looks amazing!
Some tried this recipe in a pie pan or springform pan.. will be as good. I've used 9 inch tart pan. Hope you will try it out.
Hi there, I really wan to try and make this as I LOVE salted caramel!!
BUT can you tell me how big is the silicone mould that you use? I am going to buy one same size as yours since the recipe suits your mould size.
Thanks in advance!
I've used a 9 inch silicone tart pan.. it is mentioned on step 3.. sorry for not making it more clear:) hope you will try it out as I am sure you will love it
I want to make this gluten free. Do you think almond flour will work?
I am not sure that only almond flour would work.. i think I would use rice flour instead of flour, to see
J’aimerais beaucoup faire cette tarte chocolat caramel sucré salé. Pourriez-vous me communiquer le poids du sel (en g ) dans cette préparation.
1 cuillère à café de sel = 5 g
I can’t wait to try this! I have a question that may be silly – but I see that for the caramel, it calls for unsalted butter….then salt. Would it be horrendous and change the recipe’s taste if I were to use salted butter? Thank you!
you can use salted butter of course.. but then you will need to add less salt or at all.. depends on how salted the butter is.. I usually like to work with unsalted butter so I can have control over the salt
Thank’s for recipe. Tell me please what is the size of silicon mold do you use? Thanks
sorry for the late answer… it is a 9 inch pan .. mentioned it in the directions as well.. Merry Christmas
sorry for the late answer… it is a 9 inch pan .. mentioned it in the directions as well.. Merry Christmas
Hello!! First of all I love this recipe!! I made it once before and I am doing it now for the second time for tomorrow’s Christmas dinner!!! I just have one problem with the caramel… last time I made it 3 times… the first time I burned it, then I undercooked it and then it came out perfect but the next day when we cut the tart it wasn’t creamy or runny and we could feel the sugar as if it was undercooked again… However when I had tested t the day before it was perfect!! Do you know what might have happened ?? Thank you for this wonderful recipe and Merry Christmas!!! 🙂
Making the caramel… I thought that my ‘half cup’ of water might have been slightly too heavy handed as the sugar water was still colourless after 12 minutes.. I also wondered about the electric hob settings. I was cooking on 5/6 (out of 9) – so I turned it up to 8/9 – 16 mins it was very pale gold… if you get this result then watch out – bang!! it went dark brown in an instant and I immediately caught it… a slight burnt taste but ok… I didn’t want sweet caramel… fingers x’d for the finish – ( seeing it’s xmas and my girls love the cream and morello’s I’m adding an extra layer with the cherries/cream and then doing a 3 flavour drizzle – dark bitter choc, kirch/cherry, and a light cream – still hoping for a bookfull of brownie points (uk)
I made this for New Years it was delicious but the Carmel was hard to cut and chewy. Did I cook it too long?
Yes.. I think you cooked it too long .. this is what happens
My sister in law made this the day she found the recipe, for a family event two days later. It was to.die.for! Sadly, I could only have a taste, but oh what a taste it was!!!
I want to use the caramel filling for my chocolate cups, but I don’t want them to melt while pouring hot caramel. So how does it behave in room temperature? Does it thicken instantly or is it still liquid enough to pour it?
OMG-made this-devoured it-loved it and now I just watched your video-it is BEAUTIFUL!!!!!!!!!!!!!!!!!!! You are the tart master!!! xoxo
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Amazing recipe I am going to try it soon. Since it is my first time trying I would like to make a small quantity of caramel sauce as a trial while I master it without wasting if it burns. Could you help me with the quantity please if I use just 1/2 (or 3/4) cup of sugar?? How much water, butter and cream please?
Thanks so much!! Can’t wait to try it
I was just wondering if there was anything you could replace the almonds with as I work in a nut free environment?
I made the tart and it came out very nice. The only problem was that the carmel was really hard and not so gooey. Do you have an idea what went wrong/ how to solve this?
Saw it, couldn’t resist it, everything looked right so started doing it at that same moment. Followed the instructions and ingredients exactly, and what a heavenly treat. An art creation that is worth to be served to kings. Bless you for this amazing recipe. Tastes great, looks great, the crust is lovely , the caramel( my first ever caramel doing experience!!!) heavenly. I am so thankful and I am hooked.
i kind of messed up in the crust, but other than that i think i did a great job. thanks for the recipe! i’m only 19 btw 😉
THANK YOU SO MUCH for giving us both U.S. and metric measurements! The amount of work and care you infuse your recipes with is most impressive. I will surely be back 🙂
Hey there, i tried out this tart with an oreo biscuit base. It was sooo yummmm..!!!! Salted caramel – yummm!! Chocolate Ganache – yummmm..!!!!!! Thank u for the recipe..!! 😉
I have had this bookmarked for a few years now and I’m finally making it! I’m going to take it to my mom’s for mother’s day. I’m excited!
so happy to hear that Heather:) hope it turned right for you
This recipe would be much easier and ensured greater success if you told us what temperature to get the caramel. It would be simpler as it would remove the guess work. I am an experienced baker, but I know it is a gamble whether or not my caramel will be the right consistency based on color.
My caramel always come of crystalized and gritty. I tried three times and it doesnt come out smooth
Hello Ella I tried this. Though I had many problems while making this. I wanted to make a full tart but I didn’t had any tart pan but tartlets. With a heavy heart I bake them in tartlets. Like mentioned for tartlets baked for 10 plus 5 minutes. Filled with the caramel and milk chocolate ganache. It was amazing. My brother wanted me to make this again and I was pleased. It was a bit more of a work for me. But still worth all the effort. Thank you Ella
HelloElla like i said this is and was amazing. But I have a few questions. About the dough. Should it be stiff or soft. I remember when I added the egg the dough became soft after adding the cold water it was so soft I had to freeze for a few minutes before rolling. Can you tell me where have I gone wrong or should the dough be like this soft. Maybe I have gone wrong with the measurements or something. Please help me. Would mean a lot.
Hi, I made the tart a few days ago and it was great, but I had some trouble with the caramel.. it was too rough. Maybe you can tell me how to make it softer.. thank you!
I made this today and it came out absolutely perfect! Just an advice to anyone who is willing to give this dessert a try: read the comments! I read almost all of them while I was preparing it and that saved my salted caramel!
Thanks a lot for the recipe and videos and everything, you made all of my friends extremely happy today 🙂
I tried this recipe. Everything turned out well however after putting back in the fridge for the additional 2-3 hours for the ganache the caramel is supper hard and I cannot cut the pie. Is anyone else having this problem?? You said serve cold but I cannot cut the pie because the caramel is hard.
I want to make this for my husbands birthday, but after reading the reviews I’m concerned I’ll be in the overcooked caramel camp. I was wondering if you ever used a thermometer when cooking the caramel to get a actual temperature. Then we will know when the caramel is done.
Hello Patty, if you are concern about the caramel try to add a little bit more cream or maybe some liquor -couple tablespoon- that should help stay a bit more fluid. try and let me know how it turns out. Good luck
I love that the nutrition grade is an F … my kind of dessert!!
This dessert looks awesome! I can’t wait to give it a try. Silly question though,
is the gram measurement the weight of the ingredient?
Thank you for sharing your recipes 🙂
What size of your cake pan you have used? Its looks amazing!!!
I made this for Christmas Day and turned out exactly as it should have done:-) I followed the recipe to the letter. For the caramel, I just waited until it turned dark brown then took it immediately off the heat then added the butter and cream.
How long can i keep these refrigirated?
It looks insanely good! So rich and gooey and that perfect dark golden color. It was also grainy (but I’m the only one who noticed it!). Did I not cook the caramel long enough? It turned out firm, not hard, but I liked that it didn’t go out all over everywhere.
Hey! Just wondering, how long do you typically wait to serve this tart? I can make this in its entirety a day before the birthday party it’s for. Not sure if itll harden too much being in the fridge for 24 hours before consuming. Any tips?
You can make the entire cake before the birthday party, just keep it at room temperature for at least 15 minutes before serving.
Really great recipes you have been shared. It was so easy to make once you have shared this recipe. Thanks for it.
This was my first time making caramel but the tart turned out just perfect ^_^
I am going to make this for new years, but one is allergic for nuts, and therefore also almonds, do you know how to make the tart bottom without the almonds?
You can replace almonds with the same quantity of flour.
Great Recipe! I was searching a recipe for caramel tart this one is really wonderful.
Wow looks amazing, I’m going to make this for my restaurant dessert. I like how you’ve just got enough gooey caramel, that is firm, but wont go everywhere on the plate. fantastic.
I tried this and it is easy and delicious. Just get a small enough tart pan if you aren’t experienced so that you have enough dough to cover everything. Also, don’t finish with all that salt. It tasted horrible. I had to scrape it off again to make the cake edable. Quite uncomfortable since I had kidney patients around during a hot summer. They loved the tart but not the salt topping. The tart is salty enough as it is so either top it with sugar or flowers. Looks great too.
If I add ground flax seed to the crust should I add another egg, a little more water or would it even make that big of a difference?
depends on how much you add.. haven't tried adding them to a crust…
Is it possible to do this in mini versions? I’d like to ideally use 4-inch tart pans with a removable base rather than a 9-inch pan, but wasn’t sure if I could follow the same instructions as above.
I have an 11” tart pan. Can this recipe work for a larger pan?
yes.. it works.. bu you will need to adjust the recipe for a larger pan.. use the rule of three in math to adjust the recipe.. https://calcuworld.com/math/rule-of-three-calculator/
This tart is very rich.. you can not serve it in large portions.. if you make a larger tart.. you can freeze leftovers if any 🙂
Made this yesterday for my Daughter’s Birthday.
I am happy to tell you that it was a delicious treat…
My family enjoyed it a lot..
Thank you dear…
Hi, can I use Lindt dark chocolate instead of bittersweet chocolate?
Sure… will be as good
I used ground smokehouse almonds and it was fabulous!
I made this recipe for Super Bowl Sunday and it a touch down with everyone! Thank you for sharing this beautiful dessert!
So glad you tried it out 🙂 It is one of my favorite tarts.