Dessert/ Sweet/ Tarts

Salted Caramel Chocolate Tarts

Blissfully rich sweet and salty caramel sandwiched between a layer of crunchy tart and smooth silky chocolate.

Salted caramel chocolate tart

I looove chocolate…who doesn’t?? My personal favorite is dark chocolate. I started eating my chocolate dark when I was on a diet and read that dark chocolate is a healthy option for our body….. I guess when you want something to be true you only see what you want to see 🙂

So basically to end my sugar cravings and to make sure at least I followed part of the diet I started this habit of eating a piece of dark chocolate for dessert. Now I have landed up eating my dessert and the chocolate!

Salted caramel chocolate tarts

In a nutshell

TasteSalty and sweet caramel with chocolatey deliciousness
TextureButtery caramel sandwiched between a layer of crunchy tart and smooth silky chocolate
OccasionThis recipe is apt when we have invited someone over for dinner and we really want to impress them ….Today’s recipe is just it. Because this certainly looks complicated with all the layers and all… like restaurant quality dish but only you will know the secret behind it 🙂


Since I love dark chocolate and salted caramel goes very well with dark chocolate I always love making this recipe with all dark. But I have written this recipe with how my kids love their chocolate. So go ahead and change it according to your preference. There is no right or wrong with the chocolate ratio.

This recipe is adapted from chef Sanah Ahuja Mohan’s Masterclass from BBC Good Food. As soon as I saw it I knew I had to make it. Today’s recipe might look lengthy but very very easy to follow.  It basically has three layers: the tart shell, the salted caramel sauce and the chocolate ganache.

The base is a bit different from the other tart bases and but is definitely better than the basic tart shell. And the Salted caramel layer is rich, creamy, buttery and smooth and decadent. You will love it!

Salted caramel chocolate tarts

Salted caramel chocolate tarts

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Serves: 12 – 3” tartlets
Prep Time: 50 minutes Cooking Time: 20 minutes

Blissfully rich sweet and salty caramel sandwiched between a layer of crunchy tart and smooth silky chocolate


  • For the pastry
  • Butter 90 g, cubed
  • All purpose flour 175 g
  • Icing sugar 55 g
  • Almonds 20 g, ground
  • Eggs 40 g
  • For the Caramel sauce
  • Granulated Sugar 50 g
  • Butter 20 g
  • Fresh Cream 30 g
  • Sea salt 1/4 teaspoon
  • For the Chocolate Ganache
  • Fresh cream 100 g
  • Dark chocolate 110 g
  • Milk chocolate 80 g


For the pastry:


Sieve the icing sugar and flour separately. In a food processor add the butter and flour and give it a whizz. The mixture should have sand like texture.


In a bowl, add the flour mixture along with the eggs, icing sugar, ground almonds.


Knead the dough until smooth. Cover with plastic wrap and refrigerate at least 3 hours.


Place the dough on a butter paper dusted with flour. Roll out the dough to maintain a 2 mm thickness.


Cut circles big enough to line the tart shell.


Gently place the dough into the shell and line it by pressing it gently with your fingers towards the edges.


Trim off the excess dough from the sides. Prick the dough with a fork. Keep aside.


Repeat this process until all the tart shells are lined.


Preheat the oven to 160°C(320°F). Bake the tart shell for 20 minutes or until the sides turn golden brown.


Let it cool completely. Now slide the tart from the tins.

For the Salted caramel sauce:


In a saucepan, heat the sugar on low flame until it is caramelized. Swirl the pan to cook the sugar evenly.


Once the sugar turns a darker shade of brown but not super dark, remove from heat and immediately add the butter.


This will make the mixture frothy. Stir until well combined.


Now add the cream and Keep whisking until you get a smooth consistency. Now add the salt and stir. Let the sauce cool completely.


After the tart shell and caramel sauce cools completely. Spoon some caramel sauce into the tarts. The tarts should not me more than half full. Refrigerate till the caramel sets.

For the chocolate ganache:


Roughly chop chocolate into a bowl and keep it ready.


Add the fresh cream into a heavy bottomed pan and bring it to a boil. Remove from heat.


Immediately pour the cream into the chocolate and wait a minute for the chocolate to melt.


Stir until smooth. The chocolate should have a silky texture and should be in a spreading consistency.


Now once the caramel sauce is set, spoon the ganache into the tarts.


Garnish with some sea salt or some chopped almonds.


For the caramel sauce be patient. Once sugar is melted watch it like a hawk. If by any chance the sugar is burnt don’t use it for the tart. Make it again. I guarantee it is worth it or the whole tart will be a disaster and you will get burnt caramel taste.

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