Chocolate Caramel Tart Recipe

Name: Chocolate Caramel Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) salted butter, at room temperature; 1/2 cup plus 1 tablespoon confectioners' sugar; 1/4 cup unsweetened cocoa; 1 large egg yolk; 3/4 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 2 cups sugar; 1/4 cup corn syrup; 1/2 cup (1 stick) unsalted butter; 1/2 cup heavy cream; 2 tablespoons creme fraiche (available at specialty food markets); 3 1/2 ounces extra-bittersweet chocolate, chopped; 1/2 cup heavy cream; Fleur de sel

Servings: persons

1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups sugar
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
3 1/2 ounces extra-bittersweet chocolate, chopped
1/2 cup heavy cream
Fleur de sel

1
Prepare chocolate dough: In bowl of an electric mixer, combine 1/2 cup butter, confectioners' sugar and cocoa.
2
Beat until smooth.
3
Add egg yolk and vanilla, and beat until blended.
4
Sift flour into dough mixture.
5
Beat on low speed until combined.
6
Scrape dough onto a sheet of plastic wrap, and shape into a disk.
7
Wrap, and chill until firm, at least 1 hour and up to 3 days.
8
Preheat oven to 350 degrees.
9
On a lightly floured surface, roll tart dough into an 11-inch circle.
10
Transfer dough to a 10-inch tart pan.
11
Line tart with foil, and fill with dried beans, rice or pie weights.
12
Bake for 15 minutes.
13
Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes.
14
Transfer to a wire rack to cool.
15
Prepare caramel filling: In a large saucepan, bring sugar and corn syrup to a boil.
16
Stir occasionally, until mixture is a deep caramel color.
17
Carefully (mixture will bubble) whisk in butter, 1/2 cup cream and creme fraiche until smooth.
18
Pour hot caramel into tart, and allow to cool and set, at least 1/2 hour.
19
Prepare chocolate glaze: Place chocolate in a bowl.
20
In a small saucepan, bring cream to a boil.
21
Pour hot cream over chocolate, and whisk until chocolate has melted and mixture is smooth.
22
Pour glaze over tart, tilting tart for even coverage.
23
Allow glaze to set for at least one hour, then sprinkle with a few granules of fleur de sel.

1431

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup (1 stick) salted butter, at room temperature, 1/2 cup plus 1 tablespoon confectioners' sugar, 1/4 cup unsweetened cocoa, 1 large egg yolk, and more.

Yes, Chocolate Caramel Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Caramel Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions