Salted Caramel Tart Recipe

Salted caramel, a dessert trend that took off in the early 2000s, continues to captivate both home cooks and pastry chefs. It has proven to be one of the most beloved flavor combinations, enhancing everything from brownies to apple pie to s’mores. This tart — a dessert that grabbed the attention of pastry fans early on in the rise of salted caramel — shows exactly why its appeal hasn’t faded, offering a sweet-salty balance that still feels fresh and irresistible.

Rich, buttery caramel gains added complexity thanks to the simple addition of salt, giving this tart its signature profile. Pourable while still warm, the caramel becomes firm and chewy once it cools, and its toffee notes contrast with the bitter (and slightly fruity) dark chocolate ganache that’s layered over the top. The crisp, flaky tart shell is fully baked before filling, forming a perfect complement to the luscious silkiness within. Use aluminum foil to line the tart shell while it bakes — it molds neatly to the pan and keeps the dough from puffing or slipping during the baking process.

This tart is also an excellent choice for entertaining, thanks to convenient make-ahead options. The dough can be prepared and refrigerated for several days, while the fully baked tart shell can be frozen so when it’s time to serve, all you need to do is add the caramel and finish with ganache.

Salt matters

The type of salt you use makes all the difference. Fine kosher salt is ideal for the caramel because it dissolves evenly and seasons without overwhelming the sweetness. For finishing, flaky sea salt is the best choice. Its delicate, pyramid-shaped crystals don’t dissolve as quickly, so they add a subtle crunch against the silky ganache. Each crystal delivers a clean burst of salinity and a touch of sparkle, creating beautiful contrast against the dark chocolate topping.

You can also play with flavor by switching up the type of salt you use to finish the tart. Fleur de sel keeps things elegant and traditional. Smoked sea salt adds a subtle savory depth, while vanilla-infused salt pairs beautifully with the tart’s buttery crust and caramel. For a brighter finish, try citrus salt made with orange or lemon zest — the fresh, fragrant notes highlight both the chocolate and the caramel layers.

For a gorgeous crust

It takes just a few key steps to create a buttery, flaky crust that holds up beautifully to the rich filling. Start with cold butter. Once the dough is formed, chill it so the flour hydrates and the gluten relaxes — this prevents the crust from shrinking as it bakes. Blind baking, which means partially or fully baking a crust before it’s filled, is essential for this tart since it isn’t cooked further before filling with the caramel. To blind bake, line the dough with foil and fill it with pie weights or dried beans to keep it in place and ensure even baking.

Notes from the Food & Wine Test Kitchen

• To prevent scorching the caramel, avoid using nonstick, thin, or dark-bottomed saucepans, the latter of which make it difficult to see the caramel color as it develops.
• For the smoothest ganache, stir gently (don’t whip!) to avoid developing a grainy texture.
• If the tart chills for more than an hour, let it stand at room temperature for 5 to 10 minutes before garnishing with salt and slicing.

This recipe was developed by Melissa Gray-Streett; the text was written by Cheryl Slocum.