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Chocolate Caramel Tart Recipe

Chocolate Caramel Tart Recipe

Learn how to make the best homemade chocolate caramel tart with this easy baking recipe. This decadent dessert features a buttery shortcrust pastry, velvety caramel, and rich chocolate ganache—perfect for special occasions when you want to impress with professional-quality results.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 tart (8 slices)
An overhead shot of the chocolate caramel tart reveals a perfect circle of glossy, mirror-like chocolate ganache with a thin gold-dusted edge catching the soft natural light. A slice has been removed, exposing the three distinct layers: the crumbly shortcrust base, the amber caramel center slowly oozing outward, and the smooth chocolate top layer. The tart sits on a matte black ceramic plate against a dark wooden surface, with scattered cacao nibs, sea salt flakes, and a small gold fork positioned beside it. Wisps of steam suggest it has been recently sliced, with the warm caramel creating a captivating contrast against the firm chocolate layer.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">25g icing sugar</li> <li class="ingredients-single-item">125g unsalted butter, cold and cubed</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the caramel:</li> <li class="ingredients-single-item">200g caster sugar</li> <li class="ingredients-single-item">90g unsalted butter</li> <li class="ingredients-single-item">120ml double cream</li> <li class="ingredients-single-item">½ tsp flaky sea salt</li> <li class="ingredients-single-item">For the chocolate ganache:</li> <li class="ingredients-single-item">200g dark chocolate (70% cocoa solids), chopped</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">25g unsalted butter</li> <li class="ingredients-single-item">For decoration (optional):</li> <li class="ingredients-single-item">Flaky sea salt</li> <li class="ingredients-single-item">Cacao nibs</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">Digital kitchen thermometer (optional)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by combining the flour, icing sugar and salt in a food processor (or in a bowl using your fingertips). Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky, crisp texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and pulse again. Gradually add just enough ice-cold water until the dough comes together when pinched. The minimal handling preserves the tender texture of the pastry. Form the dough into a disc, wrap in cling film, and chill for at least 30 minutes to relax the gluten, which prevents shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin, pressing gently into the edges. Trim excess pastry, leaving a small overhang to account for shrinkage. Prick the base with a fork and return to the fridge for 15 minutes to prevent shrinking during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is golden and completely dry to the touch. This ensures your crust won't become soggy once filled. Let it cool completely in the tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> For the caramel, place the sugar in a heavy-bottomed saucepan over medium heat. Allow it to melt without stirring (you can gently swirl the pan). Exercise patience here – the sugar needs to melt evenly to prevent crystallization. Once melted to an amber color (about 170°C if using a thermometer), remove from heat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Carefully add the butter to the caramel (it will bubble vigorously). Stir until incorporated, then slowly stir in the double cream. Return to low heat and cook for 1-2 minutes until smooth. Add the salt, stir to combine, then pour into your cooled pastry case. Refrigerate for at least 1 hour until set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For the ganache, heat the cream until just simmering (tiny bubbles around the edge but not boiling – overheated cream can make the ganache grainy). Pour over the chopped chocolate in a heatproof bowl and let sit for 2 minutes. The residual heat slowly melts the chocolate without risk of seizing. Gently stir until smooth, then add the butter and stir until glossy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour the ganache over the set caramel layer, gently tilting the tart to ensure even coverage. Tap the tin gently on the counter to remove air bubbles and create a perfectly smooth surface. Refrigerate for at least 2 hours until set completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When ready to serve, gently remove the tart from the tin. For a clean cut, heat your knife in hot water, wipe dry, and slice. Sprinkle with flaky sea salt and cacao nibs if desired. Let the tart come to room temperature for about 15-20 minutes before serving to allow the flavors to fully develop. The contrasting textures – crisp pastry, soft caramel and firm chocolate – create the perfect bite. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Caramel Tart Recipe?

This decadent dessert requires plain flour, icing sugar, butter and egg yolk for the pastry; caster sugar, butter and double cream for the caramel filling; and dark chocolate, double cream and butter for the chocolate ganache. Optional decorations include flaky sea salt and cacao nibs.

How to cook Chocolate Caramel Tart Recipe at home?

Learn how to cook Chocolate Caramel Tart by first making a buttery shortcrust pastry, blind baking until golden, then creating a silky caramel filling by carefully melting sugar to amber before adding butter and cream. Once set, top with a glossy chocolate ganache made from melted chocolate and warm cream, then chill until firm for professional-quality results.

How do I prevent my caramel from crystallising when making a chocolate tart?

To prevent crystallisation, avoid stirring the sugar as it melts - instead gently swirl the pan. Use a clean saucepan and ensure no sugar crystals stick to the sides. A splash of lemon juice or corn syrup can help inhibit crystal formation, and a pastry brush dipped in water can wash down any crystals that form.

Can I make this tart in advance for a dinner party?

Yes! This tart is perfect for preparing 1-2 days ahead. Store it covered in the refrigerator, but for the best texture and flavour, remove it about 15-20 minutes before serving. The contrast between the crisp pastry, soft caramel and firm chocolate is at its best when slightly tempered from refrigerator chill.

What's the secret to achieving that perfect glossy finish on the chocolate ganache?

For a mirror-like ganache, ensure your cream is just simmering (not boiling) before pouring over finely chopped chocolate. Let it sit for 2 minutes before stirring gently to avoid incorporating air bubbles. Adding butter creates extra shine, while tapping the tin gently removes air pockets for a flawless surface.

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Will definitely make again for special occasions!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2023-11-15", "reviewBody": "My family thought this was from a high-end bakery! The shortcrust pastry was perfectly crisp, and the techniques described for making the caramel and ganache resulted in professional-quality results. The sea salt flakes on top really elevate the whole dessert.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2023-12-03", "reviewBody": "I've made this tart twice in one week - it's that good! The caramel layer is absolutely divine with just the right amount of salt. The clear instructions about temperatures and timing for each component made this recipe foolproof. My new go-to impressive dessert!", "name": "Addictively Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam McGregor", "datePublished": "2023-12-18", "reviewBody": "This chocolate caramel tart is better than any restaurant dessert I've had. The contrast between the layers is perfect, and letting it come to room temperature before serving (as suggested) really does enhance the flavor. The cacao nibs add a wonderful textural element too!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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