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A tart that isn’t intimidating and tastes like heaven? Yes, please! This dark chocolate salted caramel tart with graham cracker crust has a few steps but is totally approachable for all to make—and it’s absolutely delicious.
There are some recipes that the mere thought makes me excited to bite into them, and this is one of those. I’m not sure it gets better than a buttery graham cracker crust covered with thick, gooey caramel and a rich chocolate layer, sprinkled with flaky sea salt over top. I mean, who else is salivating?! I know I’m not alone.
And the best part is that it’s a tart that won’t drive you crazy when making it (as I’ve been told many tarts are known to do). There are quite a few steps in the directions, but it’s all totally doable and simple, whether you are a baking expert or a complete novice. If you can follow easy directions (which I know you can), you’ll be golden!
Table of Contents
Why You’ll Love This Recipe
- Whether you’re a baking novice or a pro, you can master this chocolate and salted caramel tart with ease, and you’ll love to share it with your favorite sweet tooth.
- This is such a fun dessert for holiday parties or big family gatherings because it seems fancy and intricate, but it’s just simple and delish!
- The sweet and salty flavors combine to enhance the taste, making it more satisfying and complex.
Recipe Ingredients
- Graham Crackers
- Sugar – brown and granulated
- Butter
- Sweetened Condensed Milk
- Vanilla
- Heavy whipping cream
- Chocolate – bittersweet
- Sea Salt
See the recipe card below for full information on ingredients and quantities.
How to Make Dark Chocolate Salted Caramel Tart with Graham Cracker Crust
Step 1: Combine ingredients to make the crust. Then make the caramel topping.
Step 2: Pour the caramel over the cooled crust, and spread evenly. While it cools make the chocolate ganache.
Step 3: Pour the ganache over the caramel, and spread. Refrigerate the tart until set.
Step 4: Remove from fridge when ready to eat and serve with a dollop of whipped cream.
Recipe FAQs
Yes! In fact, I didn’t use a tart pan here. You can use a 9×13-inch baking pan or even a pie tin, and pinch the edges for a pretty scalloped edge.
If your tart didn’t have a crust, you would want to grease it well. But the buttery graham cracker crust has a great texture that shouldn’t stick to the pan on its own.
Yes, you can! The tart can be stored covered in the fridge for up to 3 days, so it’s a great dessert to make ahead of a party or other big event. Just set it out at room temperature for 20 minutes before slicing and serving.
Expert Tips
- Baking your crust before adding the caramel and chocolate sauces will prevent it from getting soggy. You could also brush it with egg to add an extra barrier, but the caramel is so thick that it shouldn’t make your crust soggy, anyway!
- This tart can be stored covered in the fridge for up to 3 days, making it a great dessert to make ahead of a party or other big event.
- Dark chocolate is a great choice because it is rich in antioxidants and slightly bitter, providing depth to the tart.
More Dessert Recipes to Consider
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Dark Chocolate Salted Caramel Tart with a Graham Cracker Crust
Ingredients
- 14 graham crackers, crushed
- 1/3 cup granulated sugar
- 1 cup butter, melted, divided
- 1 cup light brown sugar
- 1 cup sweetened condensed milk
- 3/4 teaspoon vanilla
- 2 1/2 cups heavy whipping cream, divided
- 8 ounces bittersweet chocolate, chopped
- Sea salt
Instructions
- Preheat the oven to 375 degrees F. In a small bowl, combine the crushed graham crackers, granulated sugar, half of the melted butter (1/2 cup), and 1/2 teaspoon of sea salt. Stir together until well combined.
- Press the mixture into the bottom of a 9×13-inch baking pan. Bake the crust for 10 minutes. When the crust is done baking, let it cool on a wire rack for 20 minutes.
- While the crust is cooling, make the caramel. In a medium pot, add the rest of the butter (1/2 cup) to the pan.
- Add the brown sugar, sweetened condensed milk, and 1/2 teaspoon sea salt, and then stir to combine.
- Over medium heat, allow the caramel to come to a boil. Let the caramel gently boil, while stirring constantly, until the mixture reaches 240 degrees F. on a candy thermometer, about 10 minutes.
- Remove from the heat, and stir in the vanilla.
- Pour the caramel over the cooled crust, and then spread it out evenly. Let it cool for 30 minutes.
- While the caramel is cooling, make the chocolate ganache. In a small saucepan, bring 1 cup of heavy whipping cream to a boil over medium-high heat. Remove the pan from the heat, and then add all of the chopped chocolate.
- Let the chocolate sit in the hot cream for about 30 seconds, and then stir until melted.
- Pour the ganache over the caramel, and spread smooth with a spatula. Sprinkle the hot chocolate with a little more sea salt, about 1/4 teaspoon.
- Refrigerate the tart until set, about one hour.
- Beat the rest of the whipping cream to make whipped cream to serve on top. When you are ready to serve, remove the tart from the fridge, and let it sit at room temperature for about 20 minutes before serving.
- Serve with a dollop of whipped cream.
Notes
- Adapted from Country Living Magazine September 2012 issue.
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The original recipes has you make the tart in a tart pan, which would be beautiful. It calls for an 11-inch tart pan with a removable bottom. The original recipe also used chocolate graham crackers and added 1 1/2 cups of toasted pecan halves to the caramel when the vanilla is added. All of these things would be tasty.
- This tart is sweet and buttery with a hint of salt, that adds a creamy layer which balances the bitterness of the dark chocolate.
- A treat that feels indulgent and sophisticated, perfect for special occasions, but is still simple to make.
Love this recipe! Featured it in our blog here: https://www.twofunnygirls.com/blog/2019/11/15/holiday-hostess-gifts/. Thanks for the great content and Happy Holidays!
Thank you so much for the feature! I pinned from the post!
Caramel made with Eagle Brand, chocolate ganache and salt……YES! YES! YES! I’m listening to my body….. its jumping for joy over this one!!!
Caramel made with Eagle Brand, chocolate ganache and salt……YES! YES! YES! I’m listening to my body….. its jumping for joy over this one!!!
I am going to try this of the missionary Zion conference. Wish me luck!
It’s addicting… so very addicting! Let me know how it goes!
My caramel came out much darker. I used a tart pan with the removable bottom. I put chopped peanuts on top. Itās currently in the fridge cooling.
Ooohhhh that sounds so good! I can’t wait to hear how it turned out!
This looks delicious! Love the salted caramel
I love all of your recipes Melissa! I seriously look here for recipes when I want to make something good š
You are nice Katie… I might look more like you if I wasn’t so good at this though š