Name: Chocolate Caramel Tart Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 refrigerated pie crust (9-inch, at room temperature); ⅔ Cup salted butter; ¼ Teaspoon salt; ½ Cup light corn syrup; ⅓ Cup dark brown sugar (packed); 1 Cup granulated white sugar; 1 Cup heavy cream; ⅔ Cup heavy cream; 10 Ounces dark chocolate chips; Sea salt flakes

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If you have a sweet tooth that craves the perfect combination of rich chocolate and luscious caramel, you’re in for a real treat with this Chocolate Caramel Tart Recipe. It’s a decadent dessert that brings together a crisp buttery crust, a silky caramel layer, and a smooth, glossy chocolate ganache topping that melts in your mouth. Every bite is an exquisite dance of textures and flavors that feels both elegant and comforting. Whether you’re serving it at a special dinner or just craving an indulgent dessert, this tart will quickly become your go-to favorite.

Ingredients You’ll Need

The image shows ingredients for baking arranged on a white marbled surface. There is a stick of pale, rolled dough laying horizontally near the center. A small square white bowl holds yellow butter cubes at the top right. Below that, a small round white bowl contains light yellow liquid. To the left of the dough, a wooden scoop filled with packed brown sugar is placed next to a small white bowl full of white granulated sugar above. Near the bottom, a small white pitcher holds cream or milk, and to the right, a rustic white bowl is filled with dark chocolate chips. A black measuring spoon with white salt completes the setup near the middle left. photo taken with an iphone --ar 4:5 --v 7

Gathering a few simple yet essential ingredients forms the backbone of this stunning tart. Each component plays a vital role in delivering glorious flavors and textures, from the flaky crust to the creamy caramel and the luscious chocolate ganache.

1 refrigerated pie crust (9-inch, at room temperature): The flavorful, flaky base that holds everything together with a satisfying crunch.
⅔ Cup salted butter: Provides richness and depth to the caramel, enhancing its buttery smoothness.
¼ Teaspoon salt: Just the right touch to balance sweetness and boost flavor complexity.
½ Cup light corn syrup: Keeps the caramel silky and prevents crystallization for that perfect consistency.
⅓ Cup dark brown sugar (packed): Adds warmth and a hint of molasses to the caramel’s flavor profile.
1 Cup granulated white sugar: Sweetens and helps create the caramel’s classic texture.
1 Cup heavy cream: Used in the caramel, it delivers creamy indulgence and smoothness.
⅔ Cup heavy cream: For the ganache – the luscious chocolate topping that ties it all together.
10 Ounces dark chocolate chips: Makes the rich ganache with deep cocoa notes and satiny texture.
Sea salt flakes (optional garnish): Adds a subtle salty crunch that takes the flavor to a whole new level.

How to Make Chocolate Caramel Tart Recipe

Step 1: Prepare the Crust

Begin by preheating your oven to 450°F for that perfect golden finish. Roll out your refrigerated pie crust gently, then press it into a 9-inch tart pan. Use a rolling pin to snug the crust firmly against the edges and trim any excess for clean lines. To prevent bubbling while baking, cover the crust with parchment paper and fill it with baking rice or beads. Bake it for 9 to 12 minutes until it’s beautifully crisp and golden. Let it cool completely before moving on, so it stays intact when you remove the parchment and baking beads.

Step 2: Make the Caramel Layer

This is where patience and precision turn simple ingredients into magic. In a medium saucepan, melt together sugar, butter, corn syrup, brown sugar, and salt over medium-low heat. Stir gently until everything is combined and starts simmering. Meanwhile, warm the heavy cream separately until steaming but not boiling. Slowly add the hot cream in a steady stream to the bubbling caramel, stirring continuously—it will bubble up and become luscious. Keep cooking on a low heat until the caramel gets frothy and thickens, reaching about 240°F if you’re using a candy thermometer. Otherwise, test by dropping a bit into cold water; a soft ball stage means it’s ready. Pour this golden caramel into your baked crust and let it cool at room temperature for 1 to 2 hours to set perfectly.

Step 3: Make the Ganache

The crowning glory of this tart is the silky ganache. Place the dark chocolate chips in a heatproof bowl. Heat the cream in short bursts in the microwave until it just begins steaming. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes to soften the chips. Then whisk everything together until you get a smooth, shiny, and velvety mixture. Pour the ganache evenly over the set caramel layer. Allow the tart to settle completely—at room temperature for several hours or chill it for about 30 minutes to speed things up—before slicing into those gorgeous, glossy pieces.

How to Serve Chocolate Caramel Tart Recipe

A slice of two-layer dessert sits on a white plate over a white marbled surface, with the bottom layer a smooth, thick, light caramel color and the top layer a rich dark chocolate. The chocolate layer is decorated with thin, wavy drizzles of caramel and white sauce, sprinkled lightly with coarse salt. On top of the chocolate layer, there is a line of fresh, bright red raspberries. A woman's hand holds a fork with a bite of the dessert showing both caramel and chocolate layers. A white bowl filled with more raspberries is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sometimes, it’s the small touches that turn a great dessert into something unforgettable. Sprinkle a few flakes of sea salt on top of the ganache just before serving. It adds a delicate crunch and a striking contrast that highlights all the tart’s sweetness and richness perfectly.

Side Dishes

This tart pairs beautifully with a simple dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The cold creaminess offers balance, cutting through the caramel’s intensity and making each bite feel effortlessly luxurious.

Creative Ways to Present

For a show-stopping presentation, try serving individual tartlets in mini tart pans or rings, layering the caramel and ganache in clear glasses for a deconstructed take, or dot the top with fresh berries to add a pop of color and a hint of tartness. These small creative touches will impress guests and turn your Chocolate Caramel Tart Recipe into a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Once baked and garnished, store leftover tart in an airtight container in the refrigerator. It will keep well for 3 to 4 days, allowing the flavors to meld even further for each delicious bite.

Freezing

If you want to save some for later, wrap the tart tightly in plastic wrap and foil, then freeze for up to a month. When ready to enjoy again, thaw it overnight in the refrigerator to maintain its luscious texture.

Reheating

Although this tart is best served chilled or at room temperature, you can carefully warm slices in the oven at a low temperature (around 300°F) for a few minutes if you prefer a softer ganache. Just be careful not to heat it too much or it will lose the perfect set texture.

FAQs

Can I use homemade pie crust instead of refrigerated?

Absolutely! A homemade pie crust brings its own charm and can make your tart even more special. Just make sure it’s well-chilled before baking to achieve that perfect flaky texture.

What can I substitute for light corn syrup?

If you don’t have corn syrup, honey or golden syrup can work as a substitute, but they will slightly affect the flavor. Use the same amount and expect a richer taste.

Is it necessary to use a candy thermometer for the caramel?

While it’s very helpful for precision, you can rely on the cold water test to determine if your caramel is ready. The soft ball stage is the key to perfect caramel consistency.

Can I make the ganache dairy-free?

Yes! Just replace the heavy cream with full-fat coconut milk or a plant-based cream alternative. It might slightly alter the taste but will still yield a creamy, indulgent ganache.

How do I prevent the crust from getting soggy?

Blind baking the crust first and allowing it to cool completely before adding the caramel layer is essential to keep it crisp. The caramel also needs to cool thoroughly to avoid seeping into the crust.

Final Thoughts

I cannot recommend enough giving this Chocolate Caramel Tart Recipe a try—it’s one of those desserts that feels like a warm hug yet impresses with its elegance. The balance of crunchy crust, smooth caramel, and rich chocolate ganache is absolutely unbeatable. Once you make it, you’ll find it hard to settle for any other dessert. So grab your ingredients and get ready to treat yourself and your loved ones to something truly special.

Chocolate Caramel Tart Recipe

Ingredients You’ll Need