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Chocolate Caramel Tart
Isabella

Chocolate Caramel Tart

This Chocolate Caramel Tart pairs a crisp cocoa crust with silky caramel and a glossy dark-chocolate glaze. Elegant yet approachable, it’s a bakery-worthy dessert you can easily make at home—perfect for celebrations or anytime you want to impress.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Beat softened butter, confectioners’ sugar, and cocoa powder in a stand mixer until smooth and creamy. Add the egg yolk and vanilla, mixing just until combined.
  2. Sift the flour into the chocolate mixture and mix on low until a soft dough forms. Press evenly into a 10-inch tart pan and shape up the sides.
  3. Preheat oven to 350°F (175°C). Line the crust with foil and add pie weights. Bake 15 minutes, remove weights, and bake another 10–15 minutes until dry and firm. Cool completely.
  4. Combine sugar, water, and corn syrup in a heavy saucepan. Boil, swirling occasionally, until medium amber. Remove from heat and whisk in butter, cream, crème fraîche, and salt. Pour into cooled crust and let set 1 hour.
  5. Place chopped chocolate in a bowl. Heat cream until just boiling and pour over chocolate. Rest 1 minute, then whisk smooth. Pour over caramel and tilt to coat. Chill 1 hour and finish with fleur de sel.

Notes

Dust fingers with cocoa when pressing dough to reduce sticking. For deeper caramel flavor, cook slightly darker but avoid burning. Sour cream can replace crème fraîche. If the glaze seizes, whisk in warm cream.