Salted Caramel Chocolate Tart

This is a recipe for chocolate tart with salted caramel frosting. The salty and sweet flavors pair up nicely together to give you a crunchy, gooey experience that doesn’t disappoint.

The “salted caramel chocolate tart bbc good food” is a sweet dessert that is made with salted caramel and chocolate. It has been featured on BBC Good Food Magazine.

The chocolate pretzel crust of the Salted Caramel Chocolate Tart is covered with melted chocolate, nuts, and sea salt, while the middle is salted caramel. Is it possible to swoon?

You are the light in a dark place, salted caramel. You’re the jelly on a peanut butter and jelly sandwich that’s otherwise dry. You’re… incredible.

What could be more wonderful than a salted caramel? Made with dulce de leche, salted caramel. I can hear the rumbling stomachs from here.

Allow me to continue. So, let me begin at the beginning. What a tart! Crushed pretzels and chocolate powder are used to make the crust. The bittersweet chocolate is luscious and delicious. It’s all sprinkled with nuts and thick flakes sea salt. 

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Seriously, this tart is a force to be reckoned with. It’s ideal for a dinner party since it can be made the night before and kept in the fridge. It’s also ideal for when you don’t want to host a dinner party but still want to cook something luxurious for yourself.

Because, let’s face it, life is basically a dinner party with you and your stomach every night. Other individuals are welcome, but they are not required.

Dessert is a must-have for every meal. Please tell me I’m not the only one who can’t stop thinking about dessert while preparing dinner? I mean, isn’t this normal?

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I suppose I wouldn’t alter a thing even if it wasn’t.

Print

  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour
  • Time to cook: 2 hours and 30 minutes
  • 3 hours and 30 minutes total
  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour
  • Time to cook: 2 hours and 30 minutes
  • 3 hours and 30 minutes total

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour
  • Time to cook: 2 hours and 30 minutes
  • 3 hours and 30 minutes total

Ingredients

To make the crust

  • 1/2 cup pretzels, finely ground (I used a Vitamix)
  • 1/2 cup room temperature butter
  • 1 egg
  • 1 teaspoon extract de vanille
  • a quarter cup of powdered sugar
  • a quarter cup of cocoa powder
  • flour, 3/4 cup

To make the caramel

  • 1 can condensed milk, sweetened
  • 1 tsp. salt (kosher)

To make the chocolate topping

  • a third of a cup of bittersweet chocolate/chips
  • 1/2 gallon of heavy cream
  • 1/3 cup lightly crushed pecan halves
  • flakes of sea salt for sprinkling

Instructions

  1. Make the caramel first thing in the morning. Remove the label off the sweetened condensed milk container and set it in a saucepan of boiling water on its side. Make sure the water is always covering the top of the can (you will have to pour in more water from time to time). Reduce the heat to low and cook for 2 1/2 hours. Allow the can to cool to room temperature before opening and stirring in the salt. Remove from the equation.
  2. Grease a tart pan with a detachable bottom generously. 2 minutes on medium high speed, whip the butter and ground pretzels in a standing mixer fitted with a paddle attachment. For one further minute, beat in the egg and vanilla extract. Reduce the speed to low and gradually add the powdered sugar, cocoa, and flour, mixing until well blended. Remove the dough from the mixer and flatten it into a disk.
  3. Roll out the dough between two big sheets of plastic wrap into a huge circle. Your circle should be 1 1/2 inches bigger than your tart pan’s diameter. Remove the top layer of plastic wrap from the dough and transfer it to the tart pan. Fill the pan with dough and use leftover dough to fix any holes. Trim extra dough with a sharp knife to create a neat edge. Refrigerate for at least 30 minutes after loosely wrapping in plastic wrap.
  4. Preheat the oven to 350 degrees Fahrenheit. Stabbing the bottom of the dough with a fork a few times creates air pockets. Fill the dough with dried beans, grains, or pie weights after lining it with parchment paper. Bake for 15 minutes before removing the weights and parchment paper and continuing to bake for another 10 minutes. Allow to chill in the refrigerator.
  5. Pour in the salted caramel once the crust has cooled for 15 minutes. Refrigerate for 30 minutes.
  6. Assemble your chocolate topping. In a small saucepan, heat the cream until it begins to simmer and steam (not boiling). Remove the pan from the heat and add the chocolate chips. Pour over salted caramel and top with pecans once thoroughly blended. Allow it chill for at least 2 hours in the fridge before topping with sea salt flakes and serving!

 

The “salted caramel tarts mini” is a delicious dessert that has been made with caramel and chocolate. The salted caramel topping adds an extra layer of flavor to the tart.

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