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–+ servings

Salted Caramel Chocolate Tart

This elegant tart layers rich caramel and silky ganache in a cookie crust. It's a showstopper dessert that tastes even better than it looks.
Salted Caramel Chocolate Tart
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 398 kcal
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Equipment

  • food processor
  • 9-inch tart pan with removable bottom

Ingredients  

For the Chocolate Crust

  • 24 Chocolate Sandwich Cookies (like Oreos, filling included)
  • 5 tbsp Unsalted Butter (melted)

For the Caramel Layer

  • 3/4 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Heavy Cream (warmed)
  • 3 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract
  • 3/4 tsp Flaky Sea Salt

For the Chocolate Ganache

  • 8 oz Semi-Sweet Chocolate (finely chopped)
  • 3/4 cup Heavy Cream
  • 1 tbsp Unsalted Butter
  • Flaky Sea Salt (for topping)

Instructions 

  1. Crush the chocolate sandwich cookies into fine crumbs using a food processor. Pour in the melted butter and pulse until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 20 minutes until firm.
  2. Make the caramel by combining the granulated sugar and water in a medium saucepan over medium heat. Swirl the pan gently but do not stir. Cook until the sugar turns a deep amber color, about 8 to 10 minutes.
  3. Remove the pan from heat and carefully pour in the warmed heavy cream while stirring constantly. The mixture will bubble vigorously. Add the butter, vanilla extract, and flaky sea salt, then stir until completely smooth. Pour the caramel into the chilled crust and spread it evenly. Refrigerate for 20 minutes.
  4. Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit undisturbed for 2 minutes, then stir gently from the center outward until glossy and smooth. Stir in the butter until incorporated.
  5. Pour the chocolate ganache over the caramel layer in the tart and gently tilt the pan to spread it evenly. Tap the pan lightly on the counter to release any air bubbles.
  6. Refrigerate the tart for at least 3 hours until the ganache is fully set. Sprinkle flaky sea salt over the top just before serving. Remove the tart ring, slice, and serve chilled.

Nutrition

Serving: 1servingCalories: 398kcalCarbohydrates: 42gProtein: 3gFat: 24g
Keyword caramel dessert, chocolate tart recipe, no bake chocolate tart, salted caramel chocolate tart

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