Dark Chocolate Salted Caramel Tarts Dark Chocolate Salted Caramel Tarts

Dark Chocolate Salted Caramel Tarts | Food styling by Claire Stubbs | Prop styling by Ann Marie Favot Image by: Maya Visnyei

The combination of dark chocolate and caramel make these tarts irresistible. 

  • Prep time 20 minutes
  • Total time 1 hour




Crust: In bowl, stir together cookie crumbs, sugar and butter. Press mixture firmly into bottoms and up sides of 6 shallow 3-inch tart pans with removable bottoms. Place pans on baking sheet; bake in 350°F oven until light golden, 10 to 12 minutes. Remove from oven; let coolin pans to room temperature.

Caramel: Filling In saucepan, stir together corn syrup, sugar and 1 tsp water over medium heat until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook, without stirring, until mixture begins to turn amber, about 2 minutes. Carefully swirl mixture in pan; cook until dark amber. Remove from heat. Standing back and averting face, whisk in whipping cream, butter and salt. Whisk constantly until mixture forms a smooth and creamy caramel. Pour evenly into tart shells (it will firm up as it cools). Refrigerate tarts for 15 minutes.

Ganache: Meanwhile, place chocolate in bowl. In saucepan, bring whipping cream and vanilla to a boil over medium-high heat, stirring constantly. Pour over chocolate; let stand until chocolate is softened, about 1 minute. Stir until mixture is smooth. Pour chocolate mixture evenly over Caramel Filling, smoothing tops. Refrigerate until chocolate is firm, about 15 minutes.

Makes 6 tarts.

Nutritional facts Per tart: about

  • Sodium 50 mg
  • Sugars 34 g
  • Protein 1 g
  • Calories 302
  • Total fat 17 g
  • Potassium 15 mg
  • Cholesterol 42 mg
  • Saturated fat 10 g
  • Total carbohydrate 39 g


  • Iron 4
  • Calcium 2
  • Vitamin A 10
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Baking & Desserts

Dark Chocolate Salted Caramel Tarts