Salted Caramel Chocolate Tart

2h 30 min



For the chocolate ganache click here. For the tart make the ganache with 200 g chocolate and 200 mL whipping cream.

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Adjust Servings
180 g flour
50 g chopped hazelnuts
50 g cocoa
50 mL honey sugar, agave, maple syrup
1/2 tsp salt
120 g butter cold, cut into small pieces
1 egg
1 tsp vanilla
Salted Caramel
300 g sugar
300 mL whipping cream heavy cream
1/2 tsp salt




In a bowl mix the flour, cocoa, ground hazelnuts and salt. Add butter, the egg, honey and vanilla extract.
Mix nicely until you get an evenly distributed mass. Shape the dough into a ball, wrap it into a thin foil and let it rest for 30 min in the fridge.
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Roll the dough to a circle about 2 cm larger than your pan. We used a 26 cm pie pan.
Place the rolled dough in the pan. Create edges on the sides as high as the pie pan. Let is rest for 30 min in the fridge.
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Preheat the oven to 180 degrees Celsius.
Take out the dough. Pick it with a fork before baking. line it with parchment paper and fill it with beans/rice/cooking weights.
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Bake the tart for 15 min with the beans/rice/cooking weights.
Remove the beans/rice/cooking weights, and bake for 15 more min. Let it cool to room temperature.
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Salted Caramel

Place the sugar into a medium sized pan and heat on medium heat until the sugar dissolves and becomes golden-brown. Add the salt.
Remove from heat and add the whipping cream. the mixture will become bubbly. Mix constantly until the sugar dissolves again.
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Once the salted caramel is completely cooled to room temperature, pour it over the tart.
Wait for a few minutes and then spread the chocolate ganache on top of the salted caramel. Distribute evenly.
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Sprinkle some salt to decorate.
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