Name: Dark Chocolate Salted Caramel Tart with a Graham Cracker Crust
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 10
Cuisine: American
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

Dark Chocolate Salted Caramel Tart with a Graham Cracker Crust

This chocolate and salted caramel tart is everything you want in a treat with step-by-step instructions to make it with easy.

Prep30 min

Cook20 min

Total1 hr 50 min

Serves10

Published 12 Sep 2012

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A tart that isn’t intimidating and tastes like heaven? Yes, please! Thisdark chocolate salted caramel tart with graham cracker crusthas a few steps but is totally approachable for all to make—and it’s absolutely delicious.

chocolate caramel tart with whipped cream and a raspberry on top.

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 abuttery 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!

diced up chocolate bits on a cutting board.

Why You’ll Love This Recipe

Whether you’rea 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 afun dessert for holiday partiesor big family gatheringsbecause it seems fancy and intricate, but it’s justsimple and delish!
Thesweet and salty flavorscombine 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.

gooey caramel being poured over crisp crumbly tart bottom.

Step 2:Pour the caramel over the cooled crust, and spread evenly. While it cools make the chocolate ganache.

a baking dish of chocolate looking down.

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

Can I make a tart without a tart pan?

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.

Do I grease a tart pan?

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.

Can I make a tart ahead of time?

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.

pan of dark melted chocolate from above.

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 thecaramel is so thick that it shouldn’t make your crust soggy,anyway!
This tart can be stored covered in the fridge forup to 3 days, making it a great dessert to make ahead of a party or other big event.
Dark chocolateis a great choice because it is rich in antioxidants and slightly bitter, providing depth to the tart.

gooey chocolate caramel tart dessert with whipped cream and a raspberry on top on wooden cutting board.

More Dessert Recipes to Consider

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Dark Chocolate Salted Caramel Tart with a Graham Cracker Crust

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.

Ingredients

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 9x13-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. 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.

Nutrition

Calories788

Carbohydrates73

Cholesterol128

Fat53

Fiber2

Protein7

Saturated fat32

Sodium339

Sugar59