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Salted Caramel Bittersweet Chocolate Tart

Back when I worked at Sur La Table, I was constantly bookmarking recipes from the classes I worked in. One of my (many) favorite desserts was a version of this tart. It was lacking what I think to be the best ingredient: homemade salted caramel sauce. If you’re like me and you love the combo of dark chocolate and caramel- you’ve got to make one of these babies ASAP!

Salted Caramel Bittersweet Chocolate Tart

Ever since I shared these salted caramel cookie dough cups I’ve been on a huge caramel kick. Phish food ice cream, milk duds, and caramel straight from the jar… you name it, I’ve been snacking on it! I decided it was finally time to turn my addiction into something a little more classy, that’s when I broke out my recipe collection and got to baking.

Salted Caramel Bittersweet Chocolate Tart

This tart isn’t very technical, although it does require extra care and is slightly time consuming. I like to take it step-by-step and make it in the morning so that it’s ready for dessert in the evening. I’m not going to go into details today about how to make it because I think I was long-winded enough in the directions πŸ˜‰ But just know that if I can do it, so can you! All the work/dishes that go into this tart are so worth it, you will not be disappointed with the results- it’s simply decadent!

Salted Caramel Bittersweet Chocolate Tart

The sweet flaky pastry dough is flecked with vanilla bean while the filling is all cream, eggs and chocolate. We’re not messing around. Once baked, the tart’s bittersweet center is incredibly dense and rich… a chocolate lover’s dream! And then there’s the much talked about caramel topping. Words cannot describe how much I love it! I would drizzle it on just about any dessert if I could! If you’re still deciding wether this recipe is for you, it is!!! Go for it! Enjoy & happy baking πŸ™‚

Baking Tools & Ingredients You Will Need For This Recipe:

Salted Caramel Bittersweet Chocolate Tart Recipe

You won't be able to resist this salted caramel bittersweet chocolate tart! It's so incredibly smooth and rich- and of course, topped with homemade salted caramel!
4.91 from 11 votes
Pin Rate
Course: Dessert, Pastries, Pies & Tarts
Cuisine: American
Prep Time: 30 mins
Cook Time: 45 mins
Chill: 3 hrs
Servings: 8 slices
Calories: 747kcal
Author: Life Made Simple Team
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Sweet Pastry Dough
  • 1 1/4 cups all-purpose flour
  • 1 1/2 Tbsp granulated sugar
  • 1/4 tsp salt
  • 7 Tbsp butter - cold and cut into 1/4" pieces
  • 1 egg yolk
  • 1/2 tsp vanilla bean paste (or vanilla extract)
  • 2 1/2 Tbsp ice water
  • 3/4 cup heavy whipping cream
  • 1/2 cup whole milk
  • 12 oz bittersweet chocolate * - chopped
  • 1 egg
  • 1 egg yolk
Salted Caramel
  • 1 cup granulated sugar
  • 6 Tbsp salted butter - room temperature
  • 1/2 cup heavy whipping cream - room temperature
  • 1 tsp salt ( I prefer non-iodized sea salt)


  • To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.
  • After the dough has chilled, roll it out into a circle approximately β…›" thick. Place into a tart pan with a removable bottom. Trim the dough so that it is flush with the rim, then place a piece of aluminum foil over top and pour in pie weights (see NOTES if you don't have weights). Place in the oven and bake at 325 degrees for 20 minutes or until pale golden brown. Allow to cool while preparing the filling.
  • To make the filling, in a medium size saucepan placed over medium heat, add the heavy cream and whole milk. Heat until the mixture boils, then remove from the heat and stir in the chocolate until the mixture becomes smooth. In a medium size mixing bowl whisk the eggs together. Slowly pour about ΒΌ of the mixture into the eggs, whisking vigorously to combine (and to prevent the eggs from scrambling). This will temper the eggs. Slowly pour the mixture back into the pan, whisking to combine. Pour the filling into the tart and place in the oven at 325 for 25-30 minutes or until set.
  • While the tart is baking, prepare the salted caramel. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool along with the tart for about 15 minutes. Pour the caramel over the tart, taking care not to let it spill over the crust. You may have a few tablespoons left over. Place the tart into the refrigerator to chill for 2 hours. Before serving garnish with flecks of sea salt.


*I used three 4 oz. Ghirardelli bittersweet baking bars for the chocolate filling.
-If you don't own pie weights you can use dry beans or rice. I also like to use a slightly smaller cake pan and place it on top of the foil.
-Recipes makes one 10" tart.
Nutrition Facts
Salted Caramel Bittersweet Chocolate Tart Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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Recipe source: slightly adapted from Sur La Table

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    1. I’d like to first pint out some obvious flaws –Β 
      – utilities needed states a 9″ tart pan, but recipe states yield as one 10″ tart. I’ve done the math, doesn’t add up.
      – if your going to state a baking time as vast as 20-30 min, state desired consistency, look, or feel. Baking this time or 50% more, you know, until it’s done, is not helpful.
      – room temp butter (as called for) doesn’t take 1-2 minutes of stirring to melt, so “or until butter melts” (appx 30 sec in reality) is super confusing. Should I continue to heat to achieve temp if it did take a minute (or 2?!) An actual temperature would be helpful since we’re seeking a specific consistency here.Β 

      I’m an experienced baker, and those were my frustrations, albeit minor for me. But I mentor girls and wasn’t at a place with them where they’re able to achieve success with such vague instructions on their own. Not because I say so, because they say so.Β 

      The tarts turned out fine BTW in an 11″ round x 1″ deep tart pan. In future, I’ll beef up the crust a touch though. It was enough, but only if you rolled perfectly or patched one side w excess from another. Filling depth is spot on though w no left-overs

      Last thought, I clicked a 3-star rating just because the instruction is so bad, but the tart itself is a huge hit!Β 

  1. This tart looks absolutely delicious! I’m also a big fan of dark chocolate + caramel. *pinned*

    1. Hmmm… that might be a little tough, especially because it’s so butter/cream/chocolate based. But, you might be able to pull it off by using Earth Balance, coconut oil, full-fat coconut milk, and some kind of diary free chocolate. Lots of substitutions but it could be really yummy! Let me know if you do give it a try, I’d love to hear the results!

    1. YES! The first time I made these I did them in mini tart pans. Just adjust your baking time accordingly. Let me know how they turn out πŸ™‚

      1. Hey, is this something that has to be refrigerated immediately before serving or can it be left out after refrigeration for like 6 or 7 hours?

  2. That looks delicious! I always have trouble making caramel (it always burns!) – do you think I could make it with caramel from sweetened condensed milk with a little salt added? It should have the same effect, right?

    1. Of course, but I promise (coming from someone who has burned caramel several times) that this recipe is pretty fool-proof! I’ve made the caramel 5 times now and it’s come out perfect every time!

  3. Hi Natalie –

    This looks amazing! Does the caramel cut through nicely at room temperature (after the initial chilling period,) or does it get runny if the finished tart isn’t kept chilled?

    1. I’ve only ever kept in in the refrigerator, but it should hold up if you were to keep it out for a few hours. I hope that helps!

  4. This is incredible! It might just be my ideal dessert, and your photos are fantastic, I’m so glad I found your blog.

  5. I am going to try your awesome looking tart for to bring to a Thanksgiving dinner. How long can it be stored? Will it get soggy if I make it 2 days in advance? For the caramel, I have exactly the same recipe, except I cook sugar with the butter from the start. This way sugar doesn’t burn so easily. Are there any specific reasons why cook sugar first, then add butter?

    1. Hi Mila! I would definitely suggest making it the day before, but I have had leftovers up to 3 days after making it and they were still delicious. No specific reasons why I can think of. I’ve used both methods and they are both equally good!

  6. Hello! I plan on making this for thanksgiving but wanted to make the tart dough before hand. How long could the uncooked dough be refrigerated?

  7. This tart was unreal. I love making desserts, and this was by far the best thing I’ve ever made. The salted caramel was just perfect, as were the chocolate and crust. It made my Thanksgiving!

  8. I made this for Thanksgiving and everyone in my family raved about it the whole weekend! “This tart would win awards!” πŸ™‚ So so good! Will definitely be sharing this recipe with friends and making again!

  9. I saw this on Pinterest and decided to make it to bring to a Christmas dinner. My husband told me I was brave to bring something I had never tried before. I was a little nervous that the bittersweet chocolate would be too bitter. It was incredible! Everyone at the dinner ate every single bite of their serving and raved about it. One friend asked if it was store bought. She said she meant it as a compliment in that it was too perfect. It was really easy to make and I’m making it again for Christmas Eve. Thanks so much! Just for those asking, I made the tart dough 2 days ahead and then made the tart a day ahead and kept it chilled. At the dinner it sat out at room temperature for several hours. It was still super easy to cut through and made nice, clean slices.

  10. Hello, I wanted to know if I don’t have milk and only sweetened and condensed milk for the filling can I use that? And how much should i use. Please let me know. Thank you

    1. Hmmm… I’ve never made it with sweetened condensed milk. I’d guess about 1 can, maybe a little less.

  11. looks great… i dont care about 50 ways to share this if I cant print it … it kinds useless to me
    you might think about adding a print option, without that I wouldn’t be back to your blog

  12. Is the dough suppose to be sticky like cookie dough? I’ve followed the recipe exactly, but it doesn’t look like other breads and pastry doughs I’ve made before. Did I do something wrong?

    1. It should be soft, but not sticky, similar to pie crust. Perhaps you added a bit too much water, you could add some flour and see if that helps.

  13. Amazing tart, I made it with lactosefree soy whippingcream and lactosefree milk and it turned out really good. I cant wait to serve it to my guests!

  14. Hi. The tart is super amazing delicious! The caramel turned out perfect. my family really love this recipe.. Thank you so much for the recipe. I wish i can post the picture of my caramel chocolate tart. πŸ™‚

    1. Hi Adele! Thank you so much!! Do you have Instagram or Facebook? You could always tag your picture with #lifemadesimplebakes – I’d love to see Could you possibly email it to me? Eventually I want to do a post with all of my reader’s pictures πŸ™‚

  15. Hi! I’ve made this tart once before and it came out delicious! So I’m gonna make again this weekend as dessert for a Easter dinner. I’m going to make it in individual servings for 12 persons, 4″ tart tins and have calculated that I need to make 4 time the original recipe. Do you have any idea if this sounds right?:)
    P.S I’m from Danmark so your tart has “traveled” a long way.

    1. Hi Emily! I love that it’s traveled all the way to Denmark- that is so awesome! That sounds about right. You may have a little extra but you could always bake it in something smaller or larger and keep it for yourself πŸ˜‰

  16. Hi, just seen this and it looks perfect for the Autumn dinner party I’m trying to plan! So sorry if this is a daft question but is ‘bittersweet chocolate’ the same as English dark chocolate (ie: 70%+ cocoa solids) please?
    Thanks so much for any advice

  17. The crust recipe flopped for me! Subbing pilsbury pie crust. I followed the instructions to the letter…it went OK until I put it in the oven, never cooked, just melted mush.

  18. I just finished making this tart and it is amazing. I really stepped out of my comfort zone with the caramel but it came out great. I used a different shortbread crust that always works for me. I can’t wait to serve it!

  19. I’m normally to lazy to write reviews, but this recipe certainly deserves the effort. I saw it on Pinterest, followed it exactly as the recipe explains and everything worked perfectly. It is clear and easy to follow and the end result is just a winner dessert. Kuddos to the author, thanks for sharing such an amazing recipe.

  20. I would like to ask about the crust recipe……most tart or pie crust recipes have you blend the flour, salt, sugar,etc. then cut in the butter before adding the wet ingredients. Your instructions have this reversed, adding the wet to dry then cutting in the butter. Is this correct? I have never seen this before and I have been baking for 35 years. I’d like to make this but am tempted to use my own tart shell recipe.

  21. This recipe is absolutely amazing. I just use graham cracker store bought pie crust but follow the rest to a T. I have never burned the caramel and it always comes out so delicious- it’s my husband’s favorite dessert. Do you have any suggestions about what i could do with the rest of the caramel? It’s a shame to let that heavenly goodness go to waste!Β 

  22. Made this pie yesterday but instead of salted caramel added toasted marshmallows. S’mores pie! Was lovely.

  23. This recipe looks good, just dont stir the caramel. If you stir sugar while it caramelizes, it will crystalize and leave grains in your tart. I would recommend cooking the sugar with some water until it caramelizes (maybe swirl once or twice at the beginning to ensure it all gets melty at thr same time) and then stir in the butter and cream

    1. If this was a wet caramel, where you add water, you would be correct! But since this is a dry caramel, no water added, it can be stirred.

  24. Hi Natalie, can I know the total costs of all the ingredients?
    thank you, I’m looking to make a business abt this recipe πŸ˜‰

  25. Hi Natalie, can I know the total costs of all the ingredients?
    thank you, I’m looking to make a business abt this recipe πŸ˜‰ hope you don’t mind to share

      1. Hey Natalie,
        I am writing from Germany.I don’t have a baking pan with removable bottom. Can i also bake the dough in a normal tarte pan and put it out after the first step and then put the cream into the dough and bake it for the second time without pan? Or will the cake has too little stability then?

        1. The cake will not have enough stability if you bake it without the pan during the second step. I would try to bake it according to the directions and just use the normal tarte pan instead (to replace the removable bottom pan). Let me know how it turns out. I would love to hear! Hope this helps!

  26. 5 stars
    Wow!! This recipe is absolutely delicious and decadent! Followed each step and it turned out perfectly. I will be making this again for sure. I heated my knife to cut through caramel topping to make sure it look professional! Lol.
    Thank you Natalie. We all loved this.

  27. 3 hours to make..not 30 minutes.. the taste was ok! Not super. I’ve thrown out the recipe.. and I love love trying new things!