The other night, I was staring into my pantry, and I had one of those emergency-level cravings. You know the one. It’s not just for something sweet. It’s for something sweet, salty, crunchy, and gooey all at the same time.
My brain basically screamed for chocolate, caramel, and salt. So, I made this. This tart is the answer to that craving. I’m going to walk you through how to make this ridiculously good Chocolate Chip Salted Caramel Tart, and I promise, it’s easier than it looks. You’ll end up with a dessert that makes people’s eyes go wide.
This isn’t just about following steps. It’s about creating something that feels special, right in your own kitchen. You can totally do this.
Why This Tart is a Game-Changer
Let’s be real for a second. There are a million dessert recipes out there. But this one is different. It’s a perfect balance of textures and flavors that just plain works.
First, you have the crust. It’s not just a boring old tart shell. It’s basically a giant, buttery, chocolate chip shortbread cookie. It’s crisp, it’s tender, and it has little pockets of melted mini chocolate chips.
Then comes the middle layer. It’s a thick, soft, slightly chewy salted caramel. We’re going to make it from scratch, which sounds scary, but I’ll show you the secret to getting it right every single time. It’s not a runny sauce; it’s a substantial layer of golden, salty goodness.
And to top it all off? A super simple but rich chocolate ganache. It’s smooth, it’s glossy, and it cuts the sweetness of the caramel just enough. A little sprinkle of flaky sea salt on top makes everything pop. It’s a showstopper, but the ingredients are surprisingly simple.
What You’ll Need
I’ve broken down the ingredients into three parts to keep things organized. The key here is using good-quality ingredients. They don’t have to be the most expensive things on the shelf, but decent butter and chocolate make a huge difference.
For the Chocolate Chip Crust
This crust comes together so fast. The mini chocolate chips are important because regular-sized ones can make the crust crumble when you slice it.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¼ cups (150g) |
| Granulated sugar | ⅓ cup (67g) |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (113g) |
| Mini semi-sweet chocolate chips | ½ cup (85g) |
| Vanilla extract | 1 teaspoon |
A quick note on the butter: make sure it’s cold, straight from the fridge, and cut into little cubes. This is what makes the shortbread perfectly tender and flaky.
For the Salted Caramel Filling
This is the star of the show. Don’t be tempted to use store-bought caramel sauce; it won’t set up properly. Making it yourself is worth the tiny bit of extra effort.
| Ingredient | Amount |
|---|---|
| Granulated sugar | 1 cup (200g) |
| Light corn syrup | ¼ cup (60 ml) |
| Water | ¼ cup (60 ml) |
| Heavy cream | ½ cup (120 ml) |
| Unsalted butter | 4 tablespoons (57g) |
| Sea salt | 1 teaspoon |
The corn syrup is there to prevent the sugar from crystallizing. It’s kind of like insurance for your caramel. Make sure your heavy cream is at room temperature so it doesn’t shock the hot sugar.
For the Chocolate Ganache Topping
Two ingredients. That’s it. This is the easiest part, but it feels so fancy.
| Ingredient | Amount |
|---|---|
| Semi-sweet chocolate chips | 1 cup (170g) |
| Heavy cream | ½ cup (120 ml) |
| Flaky sea salt | For sprinkling |
Use chocolate you would actually enjoy eating on its own. If you use cheap, waxy chocolate, your ganache will taste like it. Ghirardelli or Guittard are great choices that you can find in most grocery stores.
The Tools for the Job
You don’t need a bunch of professional equipment for this. Here’s a quick rundown of the essentials.
- A 9-inch tart pan with a removable bottom (this is pretty important for getting it out cleanly)
- A medium-sized saucepan (for the caramel)
- A small saucepan (for the ganache)
- A whisk
- A heat-proof spatula
- Mixing bowls
- Measuring cups and spoons
- Parchment paper
- Pie weights or dried beans
The tart pan with the removable bottom is a game-changer. It lets you just push the tart up and out, leaving you with beautiful, fluted edges. No stressful flipping required.
Let’s Get Baking: Step-by-Step
Alright, let’s do this. I’ve broken it down so we can focus on one part at a time. Read through the steps first so you know what’s coming.
Making the Chocolate Chip Shortbread Crust
This crust is super forgiving. The main thing is not to overwork the dough.
Step 1: Preheat your oven to 350°F (175°C). Don’t grease your tart pan; the butter in the crust will prevent it from sticking.
Step 2: In a medium bowl, whisk together the flour, sugar, and salt. Just get them mixed up.
Step 3: Add your cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until it looks like coarse sand with some pea-sized butter bits still visible. (This is key for a tender crust!)
Step 4: Stir in the vanilla extract and mini chocolate chips. The dough will be crumbly, and that’s okay. Don’t try to make it a perfect ball.
Step 5: Dump the crumbly dough into your tart pan. Use your fingers and the flat bottom of a measuring cup to press the dough evenly across the bottom and up the sides of the pan. Try to get the thickness as even as possible.
Step 6: Dock the crust by pricking the bottom with a fork a few times. This stops it from puffing up while it bakes.
Step 7: Bake for 20-25 minutes, or until the edges are a light golden brown. Let it cool completely in the pan on a wire rack. Don’t rush this part, or the hot caramel will make it soggy.
Cooking the Silky Salted Caramel
Deep breath. Caramel is easy as long as you pay attention. The most important tool here is your eyes.
Step 1: In your medium saucepan, combine the sugar, corn syrup, and water. Stir it just until the sugar is wet. It will look like wet sand.
Step 2: Place the pan over medium heat. Let it cook, without stirring, until the mixture turns a beautiful amber color, like a copper penny. This should take about 8-12 minutes. You can gently swirl the pan if you see one spot getting darker than the others, but don’t stir with a spoon. (Stirring can cause crystals to form!)
Step 3: As soon as it hits that amber color, immediately remove it from the heat. The sugar is very hot, so be careful.
Step 4: Slowly and carefully pour in the room temperature heavy cream. The mixture will bubble up violently—this is normal! Just keep whisking as you pour.
Step 5: Add the 4 tablespoons of butter and the teaspoon of sea salt. Keep whisking until everything is smooth and melted together.
Step 6: Pour the hot caramel into your completely cooled tart crust. Tilt the pan to spread it evenly. Let it sit on the counter for at least an hour to cool down and set up a bit. You can also pop it in the fridge for about 30 minutes to speed this up.
Whipping Up the Rich Chocolate Ganache
This is your victory lap. It’s so simple.
Step 1: Place your semi-sweet chocolate chips in a heat-proof bowl.
Step 2: In a small saucepan, heat the heavy cream over medium heat just until it starts to simmer around the edges. Don’t let it come to a full boil.
Step 3: Pour the hot cream directly over the chocolate chips. Let it sit, untouched, for 5 minutes. This gives the hot cream time to melt the chocolate gently.
Step 4: After 5 minutes, start whisking from the center of the bowl, moving outwards in small circles. It will look weird at first, but suddenly it will come together into a smooth, glossy ganache.
Putting It All Together
You’re at the finish line.
Step 1: Pour the ganache over the set caramel layer. Again, gently tilt the pan to spread it into an even layer that covers the caramel completely.
Step 2: Sprinkle a little flaky sea salt over the top of the ganache. This looks pretty and adds a great little crunch.
Step 3: Let the tart chill in the refrigerator for at least 2 hours, or until the ganache is firm. This is the hardest part—the waiting. But it’s essential for clean slices.
Pro Tips from My Kitchen
Over the years, I’ve made a few mistakes so you don’t have to. Here are some things I’ve learned that make this recipe foolproof.
- Use Room Temp Cream for the Caramel. I mentioned this before, but it’s my number one tip. Pouring cold cream into boiling hot sugar can cause the sugar to seize up into a hard lump. Room temperature cream will incorporate much more smoothly and keep your caramel from getting grainy.
- Don’t Walk Away From the Sugar. When you’re making the caramel, that is not the time to go answer a text or let the dog out. Sugar can go from perfectly amber to burnt and bitter in about 15 seconds. Stay with it, keep your eyes on it, and pull it off the heat the moment it looks right.
- Use an Offset Spatula for Spreading. When you’re spreading the ganache, a small offset spatula is your best friend. It allows you to create a perfectly smooth, even surface without getting your knuckles in the chocolate. It’s a small tool that makes a big difference in how professional your tart looks.
- Heat Your Knife for Clean Slices. For those bakery-perfect slices, fill a tall glass with hot water. Dip a sharp knife into the water, wipe it clean with a paper towel, and then make a cut. Repeat this for every single slice. The warm knife melts the chocolate just enough to slide through cleanly without smearing.
Swaps and Fun Variations
Once you have the basic recipe down, you can have fun with it. This tart is a great canvas for other flavors.
Ingredient Substitutions
- Flour: You could try using a gluten-free all-purpose flour blend (like Bob’s Red Mill 1-to-1) for the crust. The texture will be a little different, but still delicious.
- Sugar: For the caramel, you really need to stick with granulated white sugar. For the crust, you could use brown sugar for a slightly softer, chewier texture.
- Chocolate: Feel free to play around! Milk chocolate ganache will be sweeter and softer. Dark chocolate (60-70% cacao) will create a more intense, less sweet topping.
Mix It Up!
- Pretzel Crust: Swap out the flour for 1 ½ cups of finely crushed pretzels and reduce the salt. It adds an amazing salty crunch.
- Add Nuts: Toasted pecans or walnuts sprinkled over the caramel layer before you add the ganache is a fantastic addition.
- Bourbon Caramel: Add a tablespoon of your favorite bourbon to the caramel along with the butter and salt. It gives it a wonderful warmth and complexity.
- Espresso Ganache: Dissolve a teaspoon of instant espresso powder in the hot cream before you pour it over the chocolate chips. Chocolate and coffee are a perfect match.
Making It Work for You
Life gets busy. Here’s how to fit this impressive dessert into your schedule.
Can I Make This Ahead?
Absolutely. The tart is actually better when it has time to chill and let the flavors meld together. You can make the entire tart a day or two in advance. Just keep it covered in the refrigerator.
You can also make the components separately. The crust can be baked, cooled, and stored in an airtight container at room temperature for up to 2 days. The caramel can be made and stored in a jar in the fridge for up to a week (you’ll need to warm it slightly to make it pourable again).
Storing Your Masterpiece
Leftovers? No problem. The tart needs to be stored in the refrigerator because of the cream in the ganache and caramel. Cover it loosely with plastic wrap or keep it in an airtight container. It will stay good for about 4-5 days.
Honestly, it tastes amazing straight from the fridge. The caramel gets a little chewier and the crust stays nice and crisp.
Frequently Asked Questions (Stuff I Get Asked All the Time)
Q1. My caramel turned hard and grainy. What did I do wrong?
Ans: This usually happens for one of two reasons: you stirred the sugar while it was boiling, or you poured in cream that was too cold. Remember, no stirring, just swirling the pan, and use room temperature cream.
Q2. Why is my crust so crumbly and hard to press into the pan?
Ans: The dough is supposed to be crumbly! If it feels impossible, you can add a tiny splash of cold water (like a teaspoon) to help it come together, but usually, just keep pressing and it will get there.
Q3. Can I use a regular pie plate instead of a tart pan?
Ans: You can, but it will be much harder to serve. The magic of the tart pan is the removable bottom, which makes for easy slicing and a pretty presentation.
Q4. My ganache split and looks oily. Can I fix it?
Ans: Yes! This happens when it gets too hot or is mixed too aggressively. To fix it, add a tablespoon of warm (not hot) milk or cream and whisk very gently until it comes back together.
Wrapping Up
There you have it. A dessert that looks like it came from a fancy bakery but is totally achievable in your own kitchen. The combination of that buttery chocolate chip crust, the soft and salty caramel, and the rich chocolate topping is just incredible.
Don’t let the multiple steps scare you. Each part is simple on its own. Take your time, trust the process, and get ready to seriously impress yourself (and anyone lucky enough to get a slice).
Now it’s your turn. Go make this tart! And when you do, come back and leave a comment below. I’d love to hear how it turned out, any fun variations you tried, or any questions you have. Happy baking