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As seen on Next Level Baker! Well, sort of. I attempted to make this during the first challenge (which was Chocolate) while in the basement kitchen, and let’s just say things… didn’t go as planned. But, let’s not dwell on the past… this recipe for individual-sized salted caramel chocolate tarts is an absolute home run. A rich salted caramel meets a silky chocolate ganache in a crisp chocolate shortcrust for a simple yet stunning dessert that hits the perfect balance of salty-sweet.
Despite their fancy look, they’re surprisingly easy to make. Each component is simple, they come together quickly, and they can be made ahead—perfect for stress-free entertaining.
And while they’re delicious any time of year, the combination of caramel and chocolate feels especially cozy during the cooler months. Whether you’re hosting friends or just craving something indulgent, these individual-sized tarts deliver big dessert magic in every bite.
Why You’ll LOVE These Tarts
Here’s what you’ll need:
Salted Caramel Chocolate Tart Tips
Chill the tart dough. What’s nice about this tart dough is that it doesn’t really require chilling until you’re ready to bake. So, unlike most tarts/pies, there’s no need to use ice cold butter when you start. I choose to roll the dough out while it’s at room temperature, then I chill it, cut my circles, and line the pans. After lining the pan, put it in the fridge again to chill before baking! This sets the fats and ensures that the dough doesn’t slide down the pan. Ask me how I know…
Salted caramel—use a thermometer. After adding all of the heavy cream, it’s important that the caramel gets back into the range of 235°F-240°F. Take the temperature after a good stir, and be sure the thermometer isn’t touching the bottom of the pan (or it will read hotter than it is!). If the temperature is too low, the caramel will set more like a sauce. Too high, and it sets more like a chewy caramel candy. We want that perfect goldilocks texture in between.
Salted caramel—how to prevent seizing. This recipe adds quite a bit of liquid and fat to the caramel, and if those are added too quickly or at a very different temperature, you run the risk of the caramel seizing. To prevent this, heat the heavy cream until it is hot, but not boiling, and you could even have the butter at room temperature (though not necessary given it’s a smaller quantity). Add the butter first, then add the heavy cream in parts. If the caramel does seize, don’t worry—continue heating and stirring until it comes back together.
How to make these salted caramel chocolate tarts:
- Make the chocolate shortcrust shell: Mix ingredients, roll the dough thin, and chill. Cut approximately 6″ circles out of chilled dough, line tart pans, and trim excess. Chill again, and while those are chilling, preheat oven to 350°F. Bake tart shells until darked around the outside and matte in color throughout, approximately 15 minutes. Set aside to cool.
- Make salted caramel: Heat sugar and water over until a deep amber color. Take off heat and add butter, then heavy cream, then vanilla extract and salt. Return to heat and bring temperature back up to 235°F-240°F. Pour into cooled tart shells, and use a spoon or offset spatula to spread evenly. Allow to cool at room temperature for an hour before moving to the fridge for an additional 30 minutes.
- Make chocolate ganache: Add heated heavy cream to melted chocolate and begin mixing, starting in the center and then slowly moving outward until fully smooth and glossy throughout. Pour over set caramel, and tilt tart gently to spread evenly across. Return to fridge to set completely.
- Finishing: Just before serving, dust with cocoa powder or chocolate shavings. Sprinkle flaky salt over top.
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“Maybe the best thing you’ve ever made for me.” – My buddy Ty
Individual-Sized Salted Caramel Chocolate Tarts
Ingredients
Chocolate Shortcrust Pastry
- 113 grams unsalted butter, room temperature (1 stick)
- 75 grams powdered sugar
- 15 grams egg yolk (approx. 1 large egg yolk)
- 1 tsp vanilla extract
- 150 grams all-purpose flour
- 30 grams Dutch-processed cocoa powder (sifted)
- 1/4 tsp salt
Salted Caramel
- 200 grams granulated sugar
- 60 grams water
- 70 grams unsalted butter
- 320 ml heavy cream (hot, but not boiling)
- 1 tsp vanilla extract
- 2 tsp salt
Chocolate Ganache
- 200 grams dark chocolate, melted (55%-75% dark chocolate works best here)
- 240 grams heavy cream, warmed (approx. 240ml)
To Finish
- Cocoa powder for dusting
- Flaky sea salt
Instructions
Chocolate Shortcrust Pastry
- Add the unsalted butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment, and mix together on medium-high speed until well combined, approximately 2 minutes.
- Add egg yolk and vanilla extract, and continue mixing until combined. Then, add all-purpose flour and Dutch-processed cocoa powder, and mix until just combined. Be sure to scrape the sides of the bowl to avoid any unmixed lumps of butter.
- Turn dough out onto a sheet of parchment paper, and place a second sheet of parchment paper on top. Use your hands to press the dough into a disc, and then use a rolling pin to roll out the dough between the parchment sheets until it is approximately 1/8in thick. Place the dough (still between the parchment sheets) onto a half sheet pan, and chill in the fridge for at least 30 minutes until firm.
- Once chilled, remove the top sheet of parchment, and cut out 3 discs approximately 6" in diameter (use your 4" tart pans to help you measure). Lift discs off of the bottom sheet of parchment, and gently press into tart pans. Use a sharp knife to trim excess dough along the top of the pans, and then use a fork to dock the dough all over. Place lined tart pans back on a sheet pan and in the fridge for at least 20 minutes until firm.
- While the lined tart pans are chilling, heat the oven to 350ºF. Bake the tart shells (can leave on the sheet pan, and no need to weigh down with pie weights!) until slightly darkened around the outsides and fully matte in appearance throughout, approximately 15 minutes. Remove from oven and place on a cooling rack. Once cool, remove from tart pan.
Salted Caramel
- To a medium pot with a light-colored interior, add water and then granulated sugar. Place over medium-high heat, swirling the pot occasionally, until a dark amber color, approximately 10 minutes.
- Remove from heat and carefully whisk in butter. Then, whisk in the hot heavy cream in 3 additions, followed by the vanilla extract and salt, until the caramel is smooth. It will steam and bubble aggressively – so be careful. (Note: If butter or heavy cream is cold, the caramel may seize… keep whisking over heat until the crystals dissolve to fix.)
- Place back on medium-high heat until the caramel reaches 235ºF-240ºF, whisking continuously. It's important to get an accurate temperature here – use an instant-read thermometer to confirm. (Note: If the caramel temperature is under 235ºF, it may more resemble a sauce, and if it's above 240ºF, it may more resemble a sticky caramel candy.) Once temperature is reached, pour the still-warm caramel into the cooled tart shells. Let cool at room temperature until the caramel firms up, approximately 1 hour. Transfer to the fridge to chill for an additional 30 minutes.
Chocolate Ganache
- Place melted chocolate in a medium heat-proof bowl. Pour warmed cream over the chocolate, and then use a small silicon spatula to mix. Stir in tight circles initially until ganache starts to appear smooth and glossy, then work outwards until fully smooth and glossy in appearance.
- Pour still-warm ganache over the chilled set caramel in the tart shell. If needed, gently pick up the tart and tilt to ensure even spreading of the ganache. Return to the fridge to set completely.
To Finish
- Dust with cocoa powder or chocolate shavings and sprinkle with flaky sea salt.
Did you make this recipe?
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