Chocolate Caramel Tart

Sep 15, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Paste Medium

A chocolate caramel tart on a cake stand with one slice cut out and served on a small plate

A rich chocolate caramel tart featuring a buttery vanilla-infused pâte sucrée crust, smooth homemade caramel, and a silky dark chocolate ganache topping. The perfect balance of sweet and bitter in an elegant dessert.

Prep 40 min

Cook 25 min

Cooling 1 hr 20 min

Total 2 hr 25 min

Yield 8 tarts

Diet —

Ingredients

Adjust yield

tarts

1 ¼ cups (150.0 g)all-purpose flour
¼ cup (30.0 g)confectioners' sugar
¼ tspsalt
8.0 tbsp (113.0 g)cold unsalted butter, diced
1.0large egg yolk
1 ½ tsp (7.0 g)vanilla bean paste
1.0 tbsp (15.0 ml)ice water, as needed
2.0 tbsp (30.0 ml)ice water, as needed
8.0 oz (227.0 g)dark chocolate (70% cacao), chopped
1.0 cup (240.0 ml)heavy cream, divided
¾ cup (150.0 g)granulated sugar
4.0 tbsp (57.0 g)unsalted butter, cut into pieces, for caramel
¼ tspfine sea salt, for salted caramel

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Instructions

Prepare the pâte sucrée crust: In a large bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold diced butter and rub between your fingers or use a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
Add the egg yolk and vanilla bean paste, mixing gently. Gradually add 1 to 2 tablespoons of ice water as needed until the dough just comes together when pressed. Avoid overworking the dough.
Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 60 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch (3 mm) thick. Transfer it carefully to a 9-inch tart pan with a removable bottom, pressing into the edges and trimming the excess.
Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake 10 more minutes until the crust is golden and set. Cool completely on a wire rack.
Make the salted caramel: In a medium saucepan, heat granulated sugar over medium heat, swirling occasionally, until it melts into an amber-colored liquid without stirring. Remove from heat and immediately whisk in butter pieces until melted.
Slowly stir in 1/2 cup (120 ml) heavy cream heated until warm (microwave or stovetop), stirring continuously until smooth. Stir in fine sea salt. Allow caramel to cool slightly, then pour evenly into the cooled tart shell. Chill in the refrigerator to set, about 30 minutes.
Prepare the chocolate ganache: Place chopped dark chocolate in a heatproof bowl. Heat the remaining 1/2 cup (120 ml) heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate and let sit for 2 minutes.
Stir gently until smooth and glossy. Pour the ganache over the set caramel layer and smooth the top with a spatula.
Refrigerate the tart for at least 1 hour, until ganache is firm but sliceable. Remove the tart from the pan before serving.
Serve chilled or at room temperature, optionally garnished with flaky sea salt or fresh berries.

Tips

Chill the dough properly to prevent shrinkage during baking.
Use vanilla bean paste for an intense, natural vanilla flavor that complements the caramel and chocolate.

Recipe FAQ

How long does it take to make chocolate caramel tart?

Plan on 40 minutes of prep and 25 minutes of cooking, plus 1 hour 20 minutes to chill and rest. The recipe makes 1 9-inch tart.

How should I store chocolate caramel tart?

Store the tart covered in the refrigerator for up to 3 days. Bring to room temperature 15 minutes before serving for best flavor and texture.

Can I make chocolate caramel tart ahead?

You can bake the crust and prepare the caramel and ganache a day ahead; assemble and chill before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp vanilla bean paste (7 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

430 Calories / serving

28.7g Fat

41.3g Carbs

3.1g Protein

26.9g Sugar

Whole recipe (8 servings): ~3440 cal · 230g fat · 330g carbs · 25g protein · 215g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 430 calories

What it takes to burn one serving

Brisk walking 81 min·4.7 mi·~9500 steps
Walking uphill or incline treadmill 58 min·2.9 mi·~5800 steps
Moderate cycling 44 min·8.8 mi
Swimming laps 60 min
Jogging 42 min·3.5 mi·~6700 steps
Stair climbing 40 min·~3600 steps
Dancing 70 min
Bodyweight circuit training 44 min
Cleaning, errands, or playing with the dog 100 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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