Salted Caramel and Dark Chocolate Tart

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While I publish this blog post, we have already entered the much loved Christmas season. ‘Tis the season to be jolly, people! Also the season to unleash your baking skills, treat yourself for all the efforts you put into the year gone by and just have a merry merry time with loved ones.

What better way than to try this uber simple tart recipe that is eggless, has the perfect mix of sweet, salty and intense flavours and is a beauty to look at too.

Combining a home-made caramel sauce and some store bought dark chocolate with this 2 (yes, two!) ingredient tart recipe is just what you need to bring in the festive season.

Of course the combinations are endless once you have the basic recipe in place. But classics are classics for a reason.

Let’s Get Baking….

Salted Caramel and Dark Chocolate Tart


Serves: 4-5 Slices


For the Tart

Plain Flour/Maida: 190 gms
Cold Butter (unsalted): 105 gms
Salt: 1/2 tsp
Cold Water: 2 tbsp

For the Salted Caramel:

Caster/Granulated Sugar: 100 gms
Salted Butter: 45 gms
(at room temperature)
Full, Fresh Cream: 60 ml
(at room temperature)
Salt: 1/2 tsp or more as per taste

For the Dark Chocolate Drizzle:

70%-90% Dark Chocolate: 50 gms


For the Tart:

Cut the cold butter into 1 inch pieces. Crumble together the flour, butter and sugar with your hands such that the butter and flour form a bread-crumb like texture.
Tip: If you don’t have unsalted butter and you’re using salted butter, skip adding the extra salt at this stage.

Add the cold water in parts and form a dough. No kneading required. Just enough for the dough to come together.

Cover and refrigerate the dough for 30-40 mins.

Dust some flour on the kitchen top and roll out the dough to about 2 cm thickness. Make sure you roll it out larger than your tart tin to avoid any tears.

Roll the flattened dough onto your rolling pin and roll it out onto the tart tin, carefully. Make sure to press the dough into the sides and bends of the tin. Remove any excess dough.

Poke holes in the centre to avoid the tart from puffing up while baking.

Take a baking paper and cover your tart with it, top it up with any beans like chickpeas, kidney beans, etc. This is also to add weight on top of the tart to avoid it from fluffing up while baking.

Pre-heat the oven to 170°c. Bake first for 12 mins, then remove the beans and baking paper and bake for another 5-7 mins or till the tart is dry and has changed colour.

For the Salted Caramel:

Melt the sugar in a deep pan. Keep stirring and don’t let it burn. You will see the sugar changing colour and melting.

Once completely melted, add butter and stir vigorously. Keep the heat low to avoid the butter from splitting. Let it cook for a couple of mins without stirring.

Now add the cream and give it a light mix. Leave the caramel sauce for a minute till it comes to a boil.

Take the caramel off the heat, add salt and mix. Allow it to cool at room temperature. The caramel will thicken.

Once thickened to a spreadable consistency, pour it into the tart.

For the Dark Chocolate Drizzle:

Chop 50 gms of chocolate and melt it in a microwave in 10 second spurts. You can also use a double boiler for this.

Pour the melted chocolate over the tart and make desired pattern.

Freeze the tart for 4-6 hours or until it sets. Top it with chocolate shavings or sea salt or berries and serve!

If you try out this recipe, please write to us in the comments or share your pictures with us!

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Classic Caramel and Chocolate Tart

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