Salted Caramel Chocolate Ganache Tarts with Cookie Crust

This story should tell you how good this is:

I tried to freeze half of this tart to prevent myself from eating it too quickly.

But I found myself repeatedly pulling it out of the freezer to pry out a frozen hunk of the stuff.

Two voices could be heard in my head, one going,

“You doofus, it is COMPLETELY frozen to the bowl” as I tried to pry it out of the Pyrex with a fork.

And another, saying, “BAHHHHHH GIVE ME CHOCOLATE CARAMEL TART!!!”  … (that’s the voice that always won).

…my goodness. This kind of behavior might happen to you too, but it’s definitely worth it.

Start by making the cocoa cookie crust.

Bake it briefly in the oven, then let it cool down.

In the meantime, make the caramel. Creamy, thick caramel.

Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.

Top with the chocolate ganache, then sprinkle with sea salt.

Salted Caramel Chocolate Ganache Tarts with Cookie Crust

Yield: one 11 inch tart


    For the Cookie Crust:
  • 7.5 oz all purpose flour (1.5 cups)
  • 1 oz cocoa powder (1/2 cup)
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp butter (1.25 sticks), at room temperature
  • 2.5 oz confectioner's sugar (1/2 cup)
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • For the Salted Caramel:
  • 2.25 cups sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp salt
  • 6 tbsp butter, at room temperature
  • 1.5 cups heavy cream
  • 1.5 tsp vanilla extract
  • For the Chocolate Ganache:
  • 4 oz bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • coarse sea salt, for garnish


  1. Preheat the oven to 350 degrees F.
  2. For the crust, whisk to combine the flour, cocoa powder, and salt. Set aside. In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla, and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
  3. Press the dough out into your tart pan. Prick all over with a fork, and pop into the freezer for 10 minutes. Bake for 15 minutes, then cool completely on a wire rack. On to the caramel.
  4. Place the sugar, corn syrup, and salt in a heavy bottomed saucepan over medium high heat. Stir with a rubber spatula, then don't stir for the remainder of the cooking process. The sugar will first turn clear, then it will really start bubbling and take on color. Once it looks caramel colored, stir in the butter. Be careful of potential sputtering. Remove the pan from the heat, and add the heavy cream and vanilla (and again, stand back). Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.
  5. To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart, and refrigerate for a few hours until set.
  6. To serve, cut into slices and garnish with sea salt, if desired. Enjoy!!!


Cookie crust portion of the recipe adapted from My Baking Addiction.

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37 comments… add one

Leave a Comment

  • avatar thekalechronicles November 3, 2011, 12:11 pm

    I love caramel. I don’t like salt. I particularly don’t like salt in caramel — I’ll be glad when this trend runs its course: your tart looks gorgeous. The caramel looks to-die-for. I would want to eat it, but the salt would make me so unhappy I would jerk my head away and run for a glass of water. As we used to say in high school, “Je don’t get it.”

    • avatar Joanne November 3, 2011, 12:15 pm

      Yeah, I don’t like the “trendiness” of salted caramel but I almost always add some to caramel because I think the salt is important to balance out the sweetness of the caramel. The salt should be very light though, just a hint of it for balance. It certainly shouldn’t taste salty!

      • avatar thekalechronicles November 3, 2011, 12:19 pm

        I haven’t made caramel for awhile (it’s a December thing around here and then again in the spring when raspberries come in), but I’m guessing I never use more than an eighth teaspoon of salt in it — just the barest touch.

  • avatar Rufus' Food and Spirits Guide November 3, 2011, 1:39 pm

    Try not to take this personally, but you are EVIL, EVIL, EVIL! I mean just look at this. I think I’ll share this on Facebook too. You should just sync your posts to my page!

    • avatar Joanne November 4, 2011, 9:23 pm

      HAHAHAHA! This comment is too funny. I should put a warning on my blog “view at your own risk” LOL.

  • avatar The Food Hunter November 3, 2011, 1:51 pm

    I’m thinking the same think would be going on in my head. This looks amazing

  • avatar Tina@flourtrader November 3, 2011, 2:01 pm

    This looks so decadent… I am wishing that forkful was headed my way. This is a great combo of ingredients that very few people don’t like, so I hope you barred the door and hid that dessert or it is all eaten because once the word is out about this-you will have a crowd. Sinfully delicious. Great post.

    • avatar Joanne November 4, 2011, 9:23 pm

      HAHAAHAHA! Well, it’s already all gone, I have to admit. I will definitely be making it again very shortly though!

  • avatar Charlie November 3, 2011, 2:18 pm

    Joanne: Your caramel; is it the type that sticks to your teeth?

    That would be a problem for me.

    • avatar Joanne November 4, 2011, 9:24 pm

      Hi Charlie! It’s always good to hear from you. Hm, it doesn’t quite stick to the teeth, but it’s definitely runny. I didn’t have any teeth issues though, and I know what you are talking about.

  • avatar InCucinaDaME November 3, 2011, 3:05 pm

    Oh my how am I ever going to lose weight, I am going to try this for sure !

    • avatar Joanne November 4, 2011, 11:25 pm

      HAHA! This is exactly my problem too.

  • avatar Erin @ Dinners, Dishes and Desserts November 3, 2011, 3:10 pm

    Holy cow woman! Look at all that glorious caramel! I want this now!!

  • avatar deelicioussweets November 3, 2011, 3:35 pm

    Lol! No need to apologize for not being able to resist this caramelly goodness. Who could? It looks awesome!

  • avatar Maria November 3, 2011, 5:44 pm

    I think I just fainted! It looks… fantastic :)

  • avatar sportsglutton November 3, 2011, 6:12 pm

    I have a weakness for caramel and you head picture tells me all I need to know about how good this is. ;-)

  • avatar daisy November 3, 2011, 6:37 pm


    Great insight into your crazy genius brain!! ;-)

  • avatar Katherine Martinelli November 4, 2011, 10:53 am

    Oh wow. Just wow. This looks amazing!!

  • avatar maggie0405 November 4, 2011, 12:09 pm

    This looks absolutely delicious. Weekend dessert in our house for sure! Thanks!!

    • avatar Joanne November 4, 2011, 11:25 pm

      Let me know how it goes Maggie!

  • avatar Ann November 6, 2011, 12:33 am

    oh….my! That is amazing! I would have been prying it out of the frozen plate, too! I think it’s time to recognize that this must NOT be frozen, but enjoyed with a someone. I am available to help in this matter! *making the “call me” hand signal with thumb and pinky extended*

  • avatar foodieonthe49th November 8, 2011, 1:54 am

    You have such great drool inducing photographs! The caramel looks sooooo good

  • avatar Joy November 23, 2011, 11:33 am

    That looks so good. I love the approach of the caramel ganach.

  • avatar Mary November 23, 2011, 11:06 pm

    I just came here from Rufus’ blog, all I can say is OH MY! I’m going to attempt to halve this recipe and use a mini spring form pan, any thoughts? If it works out, these may end up being gifts for some lucky few. Thank you for sharing!

    • avatar Joanne November 25, 2011, 2:21 am

      Hi Mary, Hm, that would probably work. I don’t know how big your pan is but if you’re fine with having a little extra I’m sure it wouldn’t be a problem (and as Greg said, extra caramel is not a problem LOL).

  • avatar Just A Smidgen November 24, 2011, 1:15 am

    How have I not found your blog before tonight? I love your style of writing and your food styling photography… delicousness!

  • avatar Stef November 24, 2011, 5:22 pm

    I was sent here by Rufus, and oh. my. word. What an AMAZING looking tart. Holy buckets; I’m going t have to whip up one of these bad boys…

    • avatar Joanne November 25, 2011, 2:18 am

      It’s honestly one of the best things I’ve ever eaten, and in case you couldn’t tell, I eat a lot of pretty awesome food LOL! Let me know how it goes if you make it!

  • avatar Judy November 27, 2011, 4:22 pm

    It looks wonderful but before I start, I have a question about the butter measurement: 1/4 cup + 2 tbsps butter does not equal 1.25 sticks- in my world, anyway. 1 stick of butter is usually half a cup. So is it 2oz + 2 tbsps or is it 5oz. ? Or did I read it wrong?

    • avatar Joanne November 27, 2011, 6:06 pm

      Hi Judy! I don’t know why I put next to it that it’s 1.25 sticks…it’s 3/4 of a stick. I changed it. Thank you!

    • avatar Joanne November 27, 2011, 6:09 pm

      Okay no, I was confused. I looked at it more carefully and it IS 1.25 sticks, so it’s 1/2 cup + 2tbsp, so it should be 10 tbsp in all. Goodness me! The crust portion I adapted from my baking addiction (linked to at the bottom).

  • avatar Rachel Jean December 13, 2011, 2:07 pm

    I just made this for my holiday book club, AKA The Drunk Club that Reads. The tart was ridiculous to cut, and the first few pieces served were smooshy heaps. Still, the tart was beyond decadent and went fabulously with the port we had, and everyone went ape over it.
    I think the next time I make this, I’ll line the crust with pecans or even do a nut-based crust. As amazing as the recipe is, it might benefit from a salty element within the tart.

  • avatar Jessie January 7, 2013, 12:07 pm

    I made this and it was just incredible. Very difficult to have more than a tiny slice though, sooo sweet (not a bad thing!!!!) You can see mine here

    • avatar Joanne Ozug January 7, 2013, 5:24 pm

      Hi Jessie, I visited your page and left a comment “Yours turned out wonderful! Glad you enjoyed the tart…I love that stuff. I agree…small slices! haha.” However, it didn’t show up I don’t think. For some reason this always happens when I try to comment on blogspot blogs with my Mac.

      • avatar Jessie January 8, 2013, 4:33 am

        Thanks for letting me know :)

  • avatar Izzy A July 26, 2013, 4:07 pm

    Wow. I was scrolling through your “deserts” section and just had to click on this. The next thing I knew, the crust was already in the oven, even though we still have your lemon bars and half a cake in the fridge and probably shouldn’t have any more sugar. Everything here just looks so AMAZING…. I am so glad my cousin told me about this site :)

    • avatar Joanne Ozug July 29, 2013, 12:25 pm

      Hi Izzy, wow, well I hope you enjoy everything! This is one of my favorite desserts.


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