Photo Collage of Making Chocolate Ganache Tart

This Salted Caramel Chocolate Ganache Tart is one of my favorite ever desserts. It goes all out with flavor and richness, with a cocoa crust, salted caramel, chocolate ganache, and a sprinkle of sea salt.
Chocolate Caramel Tart - With a Slice Removed to Show Inside Layers

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.

Salted Caramel Chocolate Tart - With Cookie Crust on Outside and Sea Salt On Top

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.

How to Make Caramel Chocolate Ganache Tart:

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

Cocoa Dry Mixture On Top of Whipped Butter in Bowl

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

Chocolate Cookie Crust Crumbled Into Tart Pan

Then press evenly with your fingers:

Pressed Chocolate Tart Crust in Metal Tart Shell

Bake that and let it cool.

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

Boiling Sugar Syrup in Saucepan in the Clear Stage

Once it’s amber in color, add butter:

Swirling Butter Into the Salted Caramel Sauce

Then add heavy cream and vanilla:

Pouring Heavy Cream Into the Caramel Sauce

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

Salted Caramel Filled In To Chocolate Tart Shell

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:

Chocolate Ganache Tart - Overhead View with Sea Salt on Top

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

Fork Digging In to Salted Caramel Tart Slice

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

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Salted Caramel Chocolate Ganache Tart Sliced

Salted Caramel Chocolate Ganache Tart

This Salted Caramel Chocolate Tart goes all out with flavor and richness, with a cocoa crust, salted caramel, chocolate ganache, and a sprinkle of sea salt.

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For the Cookie Crust:

  • 7.5 oz all-purpose flour, by weight (1.5 cups, measured)
  • 1 oz cocoa powder, by weight (1/2 cup, measured)
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp butter at room temperature
  • 2.5 oz confectioner's sugar, by weight (1/2 cup, measured)
  • 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!!!


Calories: 591kcal, Carbohydrates: 73g, Protein: 3g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 123mg, Sodium: 295mg, Potassium: 105mg, Fiber: 1g, Sugar: 57g, Vitamin A: 1045IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 1.5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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