Chocolate Caramel Tart

A Chocolate Caramel Tart is the kind of dessert that instantly grabs attention—sleek, glossy, and impossibly indulgent. From the first bite, you get the perfect trifecta: crisp chocolate crust, silky salted caramel, and a luxurious dark-chocolate glaze. If you’ve been searching for a showstopping dessert that looks bakery-level but is absolutely doable at home, this is it.
With simple ingredients and a clear method, this tart transforms into a dessert worthy of celebrations, gatherings, or anytime you want to impress.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Effortlessly elegant: This tart looks like it came straight from a French pâtisserie—no advanced pastry skills required.
• Incredible texture contrast: Crisp chocolate crust + creamy caramel + velvety glaze = total perfection.
• A true crowd-pleaser: Rich enough for chocolate lovers, balanced enough for caramel fans.
• Foolproof technique: Step-by-step guidance ensures no burning caramel, no soggy crust, no guesswork.
• Perfect for any celebration: Birthdays, holidays, dinner parties… this tart always steals the show.

What sets this recipe apart is the smooth, ultra-stable caramel layer—thanks to the butter-cream-crème-fraîche combo—which cools into the perfect consistency for slicing cleanly. It’s luxurious, comforting, and guaranteed to impress.

Ingredients Needed

For the Chocolate Crust

• ½ cup (1 stick) salted butter, softened to room temperature
• ½ cup + 1 tbsp confectioners’ sugar
• ¼ cup unsweetened cocoa powder
• 1 large egg yolk, room temperature
• ¾ tsp vanilla extract
• 1¼ cups all-purpose flour, sifted

For the Caramel Filling

• 2 cups granulated sugar
• ½ cup water
• ¼ cup light corn syrup
• ½ cup (1 stick) unsalted butter
• ½ cup heavy cream
• 2 tbsp crème fraîche (adds tang + stability)
• Pinch of salt

For the Chocolate Glaze

• 3½ oz bittersweet chocolate (70–85%), finely chopped
• ½ cup heavy cream
• Fleur de sel, for finishing

How to Make Chocolate Caramel Tart

Step 1 — Prepare the Chocolate Dough

Place the softened butter, confectioners’ sugar, and cocoa powder in the bowl of a stand mixer. Beat until the mixture becomes smooth and creamy—this ensures a tender crust. Add the egg yolk and vanilla, mixing just until fully incorporated.

Step 2 — Add the Flour & Form the Crust

Sift the flour directly into the chocolate mixture. Mix on low speed until a soft dough forms.
Press the dough evenly into the bottom and up the sides of a 10-inch tart pan. (A 9-inch pan works too, but expect a slightly thicker crust and a longer caramel-setting time.)

Step 3 — Blind-Bake the Crust

Preheat your oven to 350°F (175°C).
Line the crust with foil and fill it with pie weights, dried beans, or rice. Bake for 15 minutes.
Remove the foil + weights and continue baking 10–15 minutes, until the crust feels dry and firm to the touch.
Cool completely on a wire rack—this prevents melting when the caramel is poured in.

Step 4 — Make the Caramel Filling

Combine the sugar, water, and corn syrup in a large, heavy-bottomed saucepan. Bring to a boil, gently swirling the pan every now and then.
Cook until the mixture turns medium amber, about 12 minutes. (It will darken further off-heat, so stop early rather than late.)

Remove the pan from the heat. Carefully whisk in the butter, cream, crème fraîche, and salt—the mixture will bubble vigorously, so keep your distance.
Pour the hot caramel into the cooled tart shell and let it set for at least 1 hour until firm.

Step 5 — Add the Chocolate Glaze

Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the cream until it reaches a gentle boil, then pour it over the chocolate. Let sit 1 minute, then whisk until silky and smooth.
Pour the glaze over the caramel layer, tilting the tart so the top becomes completely coated.
Refrigerate for 1 hour, then finish with a pinch of fleur de sel. Keep chilled until ready to slice.

Serving and Storage Tips

• Serving: Slice with a warm knife for clean edges. A small wedge goes a long way—it’s rich! Serve with whipped cream or vanilla ice cream if you want balance.
• Refrigeration: Store covered in the fridge for 4–5 days. The caramel stays perfectly set.
• Freezing: You can freeze the tart (without fleur de sel) for up to 2 months. Thaw overnight in the fridge before serving.
• Transporting: Chill well before moving; the glaze stays neater when cold.

Helpful Notes

• Lightly dust your fingers with cocoa when pressing the dough to prevent sticking.
• For deeper flavor, cook the caramel slightly darker—but avoid going too far or it will taste bitter.
• Swap crème fraîche with sour cream if needed.
• If your chocolate seizes, whisk in 1–2 tsp warm cream until smooth.
• A metal tart pan cools faster and gives a crisper crust.

Conclusion

This Chocolate Caramel Tart is the kind of dessert that makes people pause mid-bite. Every layer—from the crisp cocoa crust to the glossy chocolate finish—is designed to deliver maximum indulgence with minimal fuss. Whether you’re preparing it for a festive gathering, a romantic dinner, or simply to treat yourself, it never fails to impress.
If you try this recipe, leave a comment and a 5-star rating—I’d love to hear how it turned out!
Share your tart photos on Pinterest or Facebook, and tell me: Did you add any toppings or try fun variations?

Frequently Asked Questions (FAQ)

Can I use milk chocolate instead of bittersweet?

Yes, but the glaze will be sweeter and slightly softer. Reduce the cream by 1–2 tablespoons to maintain thickness.

My caramel crystallized—what went wrong?

Sugar crystals can form if the sides of the pan aren’t clean. Brush down the sides with water during boiling or avoid stirring once the mixture heats.

Can I make this gluten-free?

Use a 1:1 gluten-free baking flour blend. Add 1 tablespoon extra to improve structure.

Is this recipe freezer-friendly?

Absolutely. Freeze the finished tart (ungarnished) tightly wrapped for up to 2 months.

How firm should the caramel be?

Once cooled, it should feel set but still slice smoothly—similar to soft fudge.