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This chocolate caramel flavor combination is made in heaven! This mouthwatering chocolate caramel tart has delicious layers of buttery crust, a creamy caramel filling, a wonderful velvety chocolate ganache, and sea salt sprinkled on top. It’s an absolute show-stopper and like a Twix bar in tart form! It offers a variety of textures and flavors in every delicious bite. Make this elegant tart for a special occasion, for the holidays, or if you’re whipping up a feast for a dinner party.

A slice of rich chocolate caramel tart topped with fresh raspberries sits on a white plate, accompanied by a fork. In the background, a bowl brims with juicy raspberries.

This chocolate caramel tart is really tasty. It’s made in layers – a tasty crust, a thick, rich caramel and then plenty of chocolate ganache on top. It’s so good.

Do you like to bake? If so, you might also like these tangy cranberry tartlets, zesty lemon tart, chocolate delight, or creamy tiramisu cheesecake.

A slice of decadent chocolate caramel tart sits on a white plate, drizzled with caramel and topped with fresh raspberries. A fork rests invitingly to the side, while a bowl of raspberries adds a pop of color in the background.

Why You’ll Love It

So tasty: It’s hard not to fall in love with the flavor of this chocolate caramel tart.
Make it ahead: You can prepare this dessert ahead and just keep it refrigerated, making it an ideal dessert for a dinner party when you are going to be busy enough juggling the appetizer and entree!
Not difficult: This isn’t the easiest dessert because you have to be quite organized and watch the caramel carefully. But if you can be organized and have all the right equipment, your salted caramel chocolate caramel tart should come out delicious.

A slice of chocolate caramel tart with sea salt flakes being lifted from a pie dish, with raspberries in the background.

Salted Caramel Chocolate Tart Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Refrigerated pie crust: Buy the dough or make your own.
Dark brown and white sugar: For sweetness.
Light corn syrup: For sweetness.
Flaky sea salt: Makes the sweet flavors pop.
Heavy cream: For richness in both the caramel and ganache layers.
Dark chocolate chips: These are so delicious paired with the caramel flavor.

Ingredients on a marble surface: white and brown sugar, butter, pastry dough, vanilla extract, chocolate chips, heavy cream, and a teaspoon measure—everything you need for a delectable chocolate caramel tart.

How to Make a Chocolate Caramel Tart

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the pie crust: Roll out the pie crust and press it into a tart tin, trimming off the excess. Poke holes in the tart shell or add parchment paper and then raw rice, dried beans, pie weights or baking beans (these are good!) Bake until golden brown.
Make the caramel sauce: Gently heat the sugar, butter, corn syrup, brown sugar, and salt in a saucepan until melted. Heat the heavy cream separately and then add it to the corn syrup mixture. When it froths a bit and darkens slightly, take it off the heat. Pour the caramel into the tart crust.
Make the ganache layer: Heat the cream and then pour it over the chocolate chips and let it sit for a few minutes before whisking until smooth. Pour this over the caramel filling layer.
Let it set: Refrigerate the tart or let it set at room temperature before slicing and serving, garnished with flaky salt if liked.

A slice of a chocolate ganache caramel tart topped with sea salt flakes sits elegantly in a white scalloped dish. In the background, a bowl of raspberries adds a pop of color.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use a gluten-free pie crust.
Refrigerated pie crust: You can substitute a homemade pie crust. Make enough to make one 9-inch pie crust sufficient for this recipe.
Salted butter: Unsalted butter also works well. Add an extra pinch of salt to balance out the flavor.
Light corn syrup: You can substitute agave syrup or honey if needed.
Dark brown sugar: Substitute extra white sugar or light brown sugar. Using a lighter sugar will result in a lighter color of caramel.
Dark chocolate chips: For a sweeter ganache you can use milk chocolate or semi sweet chocolate chips instead.

A tantalizing close-up of a luscious chocolate ganache caramel tart adorned with plump raspberries on a pristine white plate.

Serving Suggestions

Appetizers: Begin your dinner with crab legs or arancini.
Main course: Next up, how about something Italian such as riso al forno or pasta amatriciana.
Desserts: This chocolate caramel tart makes a wonderful dessert after your meal. It would pair nicely with an Irish Cream coffee.

A slice of decadent chocolate caramel tart is lifted from the pie dish, revealing its rich layers. In the background, a cluster of fresh raspberries and an elegant milk jug complete the tempting scene.

How to Store a Chocolate and Caramel Tart

Store: Keep leftovers in an airtight container or covered container for a day or 2 at room temperature away from heat and sunlight. The caramel might bulge out over time. Another option is keeping leftovers in the refrigerator for 3 or 4 days. Bring the tart to room temperature before serving.
Freeze: You can freeze the tart in an airtight container for up to 2 months.
Thaw: Defrost it in the refrigerator overnight. Keep in mind the texture of the chocolate and caramel might change a bit upon defrosting.

A luscious chocolate caramel tart sits in a white fluted dish, its caramel layer glistening beneath delicate flakes of sea salt. One slice is removed, revealing the perfect layers of rich chocolate and smooth caramel.

Top Tips

Prep ahead: Because caramel has to be carefully monitored, get all your equipment and ingredients ready before starting to cook.
Caramel preparation: You can’t rush caramel. Keep it over a medium-low or medium heat to prevent scorching, and stir often to make sure the ingredients combine evenly. Add the heavy cream to the caramel while stirring all the time. This slow addition helps prevent your caramel from splattering or seizing up because of the temperature difference between the cream and the caramel.
Caramel Temperature: Take care not to overcook the caramel. You should use a candy thermometer or a digital thermometer to keep an eye on the temperature.
Ganache: It’s important the cream is hot enough to completely melt the chocolate. Ensure all the chocolate chips are covered with cream and let the mixture set for a few minutes before stirring, to make sure it comes out smooth. Pour the ganache evenly on the caramel instead of dumping it and spreading it, or you could end up with an indentation in the caramel where you added the hot ganache.

A slice of decadent chocolate caramel tart crowned with raspberries is elegantly served on a white plate alongside a fork.

Chocolate Carmel Tart FAQs

Do I have to let the layers cool before adding the next?

Yes, and this is important! Let each layer cool before you add the next layer. If the crust is still warm when the caramel is put on, it will get soggy on the bottom. If your caramel is still warm when the ganache is added, you might end up with uneven areas of the tart or different layers mixed together in places.

How do I know when the caramel is done?

Either check it with a candy thermometer or drop a little into cold water to see if it becomes a soft ball (it’s ready) or a hard ball (it’s overcooked). Don’t overcook the caramel. It’s better slightly under than overcooked!

A delectable slice of chocolate caramel tart rests on a white plate, garnished with fresh raspberries and elegantly drizzled with caramel. A fork awaits beside it, while a bowl of raspberries adds a touch of color in the background.

Caramel Chocolate Ganache Tart Recipe

A slice of rich chocolate caramel tart, elegantly garnished with raspberries and drizzled with caramel sauce, sits invitingly on a plate beside a fork. Meanwhile, a bowl of fresh raspberries adds a pop of color in the background.
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5 from 3 votes

Chocolate Caramel Tart

By: Bella Bucchiotti
This chocolate caramel tart is really tasty. It’s made in layers – a tasty crust, a thick, rich caramel and then plenty of chocolate ganache on top. It’s so good.
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 8

Equipment

Ingredients 

For the Crust:

  • 1 refrigerated pie crust, 9-inch, at room temperature

For the Caramel:

For the Chocolate Ganache:

Instructions 

  • Preheat the oven to 450°F.

Prepare the Crust:

  • Carefully roll out the pie crust and lay it on a 9-inch tart pan. Press the crust into the pan and use a rolling pin to press it against the pan edges, trimming off any excess.
  • Either put parchment paper on the crust or poke holes in it with a fork and then fill it with baking raw rice, beans or baking beads.
  • Bake for 9 to 12 minutes or until crisp and golden brown.
  • Remove from the oven and let the crust cool completely before removing the parchment paper with the baking beads.

Make the Caramel Layer:

  • Heat the white sugar, butter, corn syrup, dark brown sugar, and salt in a medium saucepan over a medium-low or medium heat until melted, mixed and starting to simmer. This should take 5 to 10 minutes.
  • Meanwhile, heat the heavy cream over a low heat in a pan or microwave it until steaming. Don’t let it boil or scald.
  • With the caramel bubbling, slowly add the hot cream, stirring and keeping the mixture constantly bubbling. Do this very carefully in a gradual stream. It should take 2 or 3 minutes of adding and stirring to incorporate the cream.
  • Don’t have the heat above medium-low and keep boiling the caramel until it gets frothy. This can take up to 10 minutes.
  • The caramel should then condense slightly and get slightly darker, reaching 240°F on a candy thermometer. Don’t heat it any more than this.
  • If you don’t have a candy thermometer, drop a bit of the caramel into a cup of cold water. If it forms a soft ball then it’s ready to come off the heat. If it forms a hard ball, it’s overcooked and should be thrown out and restarted.
  • Pour the finished caramel it into the pie crust and allow it to cool for 1 or 2 hours at room temperature.

Make the Ganache:

  • Put the dark chocolate chips in a mixing bowl.
  • Heat the cream in the microwave in 15 to 20 second increments, stirring well each time, until it starts to steam.
  • Now pour the hot cream over the chocolate chips and let everything sit for 5 minutes without touching it, and then whisk the cream and chocolate chips together until smooth and creamy.
  • Pour the ganache over the caramel layer.
  • Allow the tart to set completely, either several hours at room temperature or about 30 minutes in the refrigerator, before cutting into slices and serving, garnished with flaky salt if liked.

Notes

Prep ahead: Because caramel has to be carefully monitored, get all your equipment and ingredients ready before starting to cook.
Caramel preparation: You can’t rush caramel. Keep it over a medium-low or medium heat to prevent scorching, and stir often to make sure the ingredients combine evenly. Add the heavy cream to the caramel while stirring all the time. This slow addition helps prevent your caramel from splattering or seizing up because of the temperature difference between the cream and the caramel.
Caramel Temperature: Take care not to overcook the caramel. You should use a candy thermometer or a digital thermometer to keep an eye on the temperature.
Ganache: It’s important the cream is hot enough to completely melt the chocolate. Ensure all the chocolate chips are covered with cream and let the mixture set for a few minutes before stirring, to make sure it comes out smooth. Pour the ganache evenly on the caramel instead of dumping it and spreading it, or you could end up with an indentation in the caramel where you added the hot ganache.

Nutrition

Calories: 739kcal | Carbohydrates: 69g | Protein: 6g | Fat: 50g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 339mg | Potassium: 309mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1205IU | Vitamin C: 0.5mg | Calcium: 157mg | Iron: 1mg
Like this recipe? Rate and comment below!
Ingredients on a marble surface: white and brown sugar, butter, pastry dough, vanilla extract, chocolate chips, heavy cream, and a teaspoon measure—everything you need for a delectable chocolate caramel tart.
An unbaked pie crust nestled in a dish sits surrounded by ingredients—golden butter, brown and white sugars, chocolate chips—all poised to transform into a delectable chocolate caramel tart. A rolling pin rests nearby on the cool marble surface, ready for the magic to begin.
A saucepan with cream being added to melted butter and brown sugar hints at the beginnings of a delectable chocolate caramel tart. Nearby are pinto beans in a bowl, chocolate chips, a whisk, and a small pitcher of cream on a white countertop.
Top view of a chocolate caramel tart in a fluted pie dish, surrounded by chocolate chips, a mixing bowl with spoon, and a small jug of cream on a marble surface.
A chocolate caramel tart in a fluted dish rests on a marble surface, surrounded by scattered chocolate chips. An empty bowl with chocolate residue and a spatula linger in the background, hinting at the delicious creation.
A chocolate caramel tart topped with sea salt flakes in a scalloped dish, surrounded by raspberries and a striped cloth on a marble surface.

This mouthwatering salted chocolate caramel tart recipe is well worth making. The crust holds a sweet and delicious salted caramel layer and on top of that is a chocolate glaze or chocolate ganache. It’s a rich and delectable dessert that’s just right for a special occasion or if you have guests coming over and you want to go all out to impress!

Other Recipes to Try

Indulge in a chocolate caramel tart topped with coarse salt, perfectly paired with fresh raspberries.
A close-up of a slice of chocolate caramel tart is being lifted from a pie dish, adorned with delicate sea salt flakes. Raspberries linger in the background, adding a pop of color. Text overlay reads "Chocolate Caramel Tart.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 3 votes

3 Comments

  2. 5 stars
    This tart is decadent and absolutely delicious—like a fancy Twix bar! The caramel and ganache layers were a huge hit.

    Reply