Fifteen Spatulas

Salted Caramel Chocolate Tart

[Updated from the archives with new photos and a video. Originally published November 2011]

This Salted Caramel Chocolate Ganache Tart is one of the biggest tests of willpower that I know. It’s dangerous, dangerous stuff. But! I do have a philosophy that when eating desserts, you should only bother eating it if it rocks your socks off, so this little guy can stay.

What I do to get around eating this whole thing myself is I make it for parties. It’s a great recipe to make either for a dinner party at home or for taking it to a party, because it can be made ahead and it sits out well. When I take it to parties with lots of people, I cut the tart into mini bite-sized diamonds so it can be enjoyed by many people. And the entire platter always disappears early into the party.


Let me show you how to make it! It has three parts to it, the crust, caramel, and chocolate ganache, but they’re all very easy.

Make the chocolate cookie crust by creaming butter, sugar, egg yolks, and vanilla, then mix in flour, cocoa powder, and salt:


It will look crumbly, but this is a good thing. Spread the crumbles evenly into a tart pan:


Then press evenly with your fingers:


Bake that and let it cool.

Make the caramel by cooking sugar, water, corn syrup, and salt:


Once it’s amber in color, add butter:


Then add heavy cream and vanilla:


If the caramel separates, don’t worry! Cook for another five minutes and it will smooth out. Pour the caramel into the tart crust:


Then let it chill until firm.

Combine heavy cream and chopped chocolate to make a ganache, then spread it all over the top of the caramel. Sprinkle with sea salt:


Refrigerate the tart to let the ganache firm up, then it’s ready to be sliced:


Enjoy! Find the full recipe below, and here’s a full tutorial video on how to make it:

Salted Caramel Chocolate Ganache Tarts with Cookie Crust

Yield: one 11" tart

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 5 hours


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
1/4 cup water
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


Preheat the oven to 350 degrees F.

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.

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.

For the caramel, place the sugar in a heavy bottomed saucepan, then give it a shake to flatten out the sugar pile. Add the water, corn syrup, and salt, but DO NOT STIR. Cook over medium to medium high heat until the sugar turns clear and dissolves (be patient, this may take 20 minutes, but you don't want to rush caramel or it may burn in a flash). After the sugar has dissolved, it will bubble more vigorously and the sugar mixture will start to take on an amber 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). Don't worry if the caramel separates. Cook for 10 minutes over medium high heat, stirring with a spatula, until it's smooth and thickened. Pour the caramel into the cooled crust, and refrigerate for about 3 hours, until set.

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.

To serve, cut into slices and garnish with sea salt, if desired. Enjoy!!!

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

Leave a comment:


  1. thekalechronicles posted on November 3, 2011 at 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.”

    • Joanne replied on November 3rd, 2011 at 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!

      • thekalechronicles replied on November 3rd, 2011 at 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.

  2. Rufus' Food and Spirits Guide posted on November 3, 2011 at 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!

    • Joanne replied on November 4th, 2011 at 9:23 pm

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

  3. The Food Hunter posted on November 3, 2011 at 1:51 pm (#)

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

  4. Tina@flourtrader posted on November 3, 2011 at 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.

    • Joanne replied on November 4th, 2011 at 9:23 pm

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

  5. Charlie posted on November 3, 2011 at 2:18 pm (#)

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

    That would be a problem for me.

    • Joanne replied on November 4th, 2011 at 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.

  6. InCucinaDaME posted on November 3, 2011 at 3:05 pm (#)

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

    • Joanne replied on November 4th, 2011 at 11:25 pm

      HAHA! This is exactly my problem too.

  7. Erin @ Dinners, Dishes and Desserts posted on November 3, 2011 at 3:10 pm (#)

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

  8. deelicioussweets posted on November 3, 2011 at 3:35 pm (#)

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

  9. Maria posted on November 3, 2011 at 5:44 pm (#)

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

  10. sportsglutton posted on November 3, 2011 at 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. 😉

  11. daisy posted on November 3, 2011 at 6:37 pm (#)


    Great insight into your crazy genius brain!!

  12. Katherine Martinelli posted on November 4, 2011 at 10:53 am (#)

    Oh wow. Just wow. This looks amazing!!

  13. maggie0405 posted on November 4, 2011 at 12:09 pm (#)

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

    • Joanne replied on November 4th, 2011 at 11:25 pm

      Let me know how it goes Maggie!

  14. Ann posted on November 6, 2011 at 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*

  15. foodieonthe49th posted on November 8, 2011 at 1:54 am (#)

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

  16. Joy posted on November 23, 2011 at 11:33 am (#)

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

  17. Mary posted on November 23, 2011 at 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!

    • Joanne replied on November 25th, 2011 at 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).

  18. Just A Smidgen posted on November 24, 2011 at 1:15 am (#)

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

  19. Stef posted on November 24, 2011 at 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…

    • Joanne replied on November 25th, 2011 at 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!

  20. Judy posted on November 27, 2011 at 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?

    • Joanne replied on November 27th, 2011 at 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!

    • Joanne replied on November 27th, 2011 at 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).

  21. Rachel Jean posted on December 13, 2011 at 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.

  22. Jessie posted on January 7, 2013 at 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

    • Joanne Ozug replied on January 7th, 2013 at 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.

      • Jessie replied on January 8th, 2013 at 4:33 am

        Thanks for letting me know :)

  23. Izzy A posted on July 26, 2013 at 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 :)

    • Joanne Ozug replied on July 29th, 2013 at 12:25 pm

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

  24. Michele Correia posted on October 11, 2014 at 11:36 am (#)

    I love your baked goods and look forward to trying them myself.

    • Joanne Ozug replied on October 16th, 2014 at 5:58 pm

      Thanks Michele!

  25. Laura @ Laura's Culinary Adventures posted on November 4, 2014 at 10:43 am (#)


  26. pifen posted on February 7, 2015 at 10:40 am (#)

    Hi Joanne, 
    I love love all your recipe. Can I leave out corn syrup? What is corn syrup for in making caramel?


    • Joanne Ozug replied on February 8th, 2015 at 1:51 pm

      You can try, though it’s a lot to omit. Corn syrup is there for textural reasons, and also prevents crystallization.

  27. janani posted on March 19, 2015 at 10:05 pm (#)

    Wow ur tart makes my mouth watery….excellent post joanne…

  28. Brittney posted on April 29, 2015 at 11:52 am (#)

    Just wanted to share that I love your you tube channel and blog!  

    • Joanne Ozug replied on May 3rd, 2015 at 10:06 pm

      Thanks so much, Brittney. Happy cooking!

  29. Mary Frances posted on June 19, 2015 at 10:06 am (#)

    Yum! This looks so rich and delicious!

  30. Mary @chattavore posted on June 25, 2015 at 9:59 pm (#)

    This looks so delicious-that CARAMEL! I need to try this. Thanks for the recipe!

  31. Maria posted on July 6, 2015 at 1:27 pm (#)

    This looks awesome! Can I use ordinary light syrup/molasses (from sugar beets) instead of corn syrup? We don’t have any sorts of corn syrup here in Sweden.


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