Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

Those who know me, know my obsession with caramel!

Ok well, specifically chocolate and caramel together.

But honestly who wouldn’t be obsessed with a salted caramel chocolate tart~ I mean honestly!?

Creamy caramel filling with chunks of chocolate in every bite!  Buttery chocolate cookie tart shell.

Need I say more!?

Salted Caramel Chocolate Tart

This recipe is very simple to make – however we are cooking caramel and that means very hot temperatures so PLEASE BE CAREFUL!

I cannot stress this enough- and I know you guys must be sick of me stressing it already on every caramel recipe I share- but I still have scars from cooked caramel splashing me over 20 years ago!!

Ok, enough with the mothering!

Go make this tart! You will LOVE IT!

And a pleasant surprise (as you will see in the video) you won’t have to wait very long before you can eat it!

Oh by the way you will need a Tart Pan to make this tart!

5.0 from 2 reviews
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


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  1. Amazing recipe again gretchen!:))) thank you!:) one question though when will u going to release the oreo cake recipe and the fabuloussssss tower of death cake?:)))

  2. This looks devine . Never tried caramel but for sure wanna try this . Just cant resist myself lol . Just one query the cream u added in a caramel need to be cold or at room temp .

  3. This looks really great and easy! I am going to make it for one of our Thanksgiving desserts (along with your pumpkin pie). Might have to do a trial run soon! 🙂 Thank you!

  4. Gretchen I have 3/4 caramel recipe from chocolate cheesecake recipe can i warm this up and add the eggs and proceed with this recipe? Thanks for terrific recipes

  5. This looks amazing!!! I love caramel and chocolate too. I know you are super busy with holiday recipes coming up but will you be adding your Twix cookie recipe sometime? Would love that. Thanks Gretchen.

  6. Thanks Gretchen, I tried this recipe today. The only thing the was a bit difficult, was the crust, because the directions state to make a blind crust, which makes a brown edge prior to adding the filling. Is it suppose to be like that?

    Also, there’s no mention of when to add the salt, before or after the bake? Im only a novice so I need pretty specific instructions.

    Thanks so much for sharing. I love your recipes. You are my baking guru.

    1. Woops I will update the salt! It goes on AFTER (in the video I sprinkled it on top last)
      And the crust will get slightly browned but not alot- or at least it shouldnt (perhaps you have alot of top heat in your oven causing it to overbrown in which case you can lightly drape the entire tart with foil to avoid overbrowning)

  7. Hi Gretchen,

    I made this last night! A couple of issues I had;
    I over cooked it (it was a bit burnt!) the texture when you eat it is a bit mousse like bordering on scrambled egg, especially round the edges. Nearer the Middle it’s better. Yours looked nice and flat and smooth/glossy. Mine bubbled a lot when cooking and rose like a soufflé a bit! Do you think I need to place it lower in the oven and cook it less? I had oven on gas mark 3. Thank you x

    1. HI tara, yes you definitely over baked it! LOL Dont worry we have all been there!
      But Im not sure what gas mark 3 is in your oven- but if you can bake it at 350 or whatever is close to that- that would be great. You take it out when it is slightly jiggly in the center as I showed in the video.
      Definitely NOT supposed to souffle up at all! and the bubbly- NO no bubbling.
      Im not sure really about your oven but it sounds like you may have even had the top heat on? So yes to lower in the oven

  8. Thank you for the great tip about putting a lid on the pot if there is crystallization inside the pan (rather than using a pastry brush dipped in water). Also the tips regarding temperature of the caramel. Your recipe for caramel here stands out–haven’t seen one using eggs before. I need to buy an 8″ tart pan and try this. Oh! and love the idea of chopping chocolate and putting in the bottom versus making a ganache to put in bottom. Probably fewer calories this way (every little bit helps)! 🙂
    Would not have thought about putting eggs in the caramel mixture–interesting!

  9. Gretchen… there is definitely a fine line on the blind bake..don’t take it too far as you have to bake it another 30 minutes back with caramel……John….

  10. Ohhhhh mm’mmy! Gretchen!!! 😀 Just saw this new dessert on your Facebook feed, and I will definitely make it tomorrow. Thank you for the tricks regarding on how to cook the caramel (yes, I gave up making caramel because it always turned into sugar – because I “used” to stir it). It’s bedtime now, but I’ll be dreaming of chocolate and caramel until the morning….for sure! Thank you Gretchen for your time and generosity. 🙂

  11. Hi Gretchen,

    What type of Chocolate did you use in this recipe? Did you use Semi Sweet or bitter Sweet or Unsweetened chocolate?

  12. Gretchen,

    Do you use the entire amount of your sugar cookie recipe for the tart or do you use half of the sugar cookie recipe for the tart base?

    1. Cream is best here, but if you decide to go with milk- the result will be a thinner, less rich tart so be sure to decrease the milk amount by ¼ cup

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