Salted Caramel Chocolate Tart
Prep time
Cook time
Total time
You must prepare the Sugar Cookie Dough in advance and make a tart shell with the dough
Blind bake the tart shell before beginning this recipe
Serves: 8" Tart
  • Granulated Sugar 1 cup (200g)
  • Water 3 Tablespoons (45ml)
  • Heavy Cream 1 cup (240ml)
  • Eggs large 2 (100g)
  • Chocolate Chunks 1 cup (170g)
  • Course salt for garnish ½ - 1 teaspoon
  • ⅛ recipe Ganache *optional or melted chocolate will be fine too
  1. Cook the sugar and water in a heavy bottom sauce pot on high heat until light amber color
  2. Remove from heat and stir in heavy cream, be extremely careful for the boil and bubble up
  3. Stir with a wooden spoon gently to incorporate
  4. Allow to cool for 10- 15 minutes
  5. Transfer to a heatproof bowl through a strainer to catch any sugar crystals that may have formed
  6. Whisk in the eggs
  7. Spread the chocolate chunks in the bottom of the pre-baked and slightly cooled tart shell
  8. Pour caramel mixture over the chocolate chunks and into the tart shell and then bake in a preheated 325°F oven for approx 30 minutes or until the mixture is slightly jiggly in the center like Jell-O but not liquid.
  9. Cool completely and refrigerate until it is set and firm.
  10. Add optional garnish of ganache drizzle as shown in the video and a sprinkling os course sea salt
Recipe by Gretchen's Bakery at