# Chocolate Tart with Salted Caramel

Recipe by [Hana Novak](https://fridge.menu/en/u/hananovak)

A rich chocolate tart with a crisp cocoa pastry case, soft salted caramel and glossy chocolate ganache.

Servings: 10 · Prep 50 min · Cook 20 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chocolate Tart with Salted Caramel](https://image.fridge.menu/adaptations/fuz5pzqd/4dd45c424fd37361a4f144c1947c12a711eb7467712924efbe614714311e5df0.jpg)

## Ingredients

- 220 g [Plain flour](https://fridge.menu/en/i/flour)
- 25 g [Cocoa powder](https://fridge.menu/en/i/cocoa-powder)
- 50 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 125 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Egg](https://fridge.menu/en/i/eggs) — beaten
- [Water](https://fridge.menu/en/i/water) — as needed

### Salted caramel

- 200 ml [Double cream](https://fridge.menu/en/i/cream)
- 90 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 20 g [Soft brown sugar](https://fridge.menu/en/i/brown-sugar)
- 50 g [Glucose syrup](https://fridge.menu/en/i/glucose-syrup)
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt)

### Chocolate ganache

- 200 ml [Double cream](https://fridge.menu/en/i/cream)
- 200 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate) — finely chopped
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt) — for sprinkling

## Steps

1. Tart pastry: in a food processor, blend the flour, cocoa, icing sugar, salt and butter until smooth. (3 min)
2. Gather the dough in a bowl with the beaten egg and cold water as needed, until a smooth dough forms. (2 min)
3. Roll the dough thinly between two sheets of baking paper and let it rest in the fridge for 30 minutes. (5 min)
4. Line a greased 24 cm tart tin with the dough, press to the edge and trim off the excess.
5. Prick the base, cover with baking paper, add another layer of paper on top and fill with ceramic baking beans, dried beans or similar. (2 min)
6. Bake the base in a preheated fan oven at 175°C for 15 minutes. (15 min)
7. Remove the base, take off the paper and beans, and bake for a further 5 minutes. Let the base cool slightly. (5 min)
8. Salted caramel: while the pastry base bakes, make the caramel. Bring the cream, caster sugar, brown sugar and glucose syrup to the boil in a large saucepan until the temperature reaches 112°C, stirring occasionally. (5 min)
9. Add the salt, stir and cool to room temperature. (20 min)
10. Pour the caramel into the base in a layer about 0.5 cm thick and chill the tart in the fridge for 1 hour. (2 min)
11. Chocolate ganache: bring the cream to the boil and pour it over the chocolate in a bowl. (2 min)
12. Stir until the chocolate has melted and the mixture is smooth. (2 min)
13. Cool to room temperature, then spoon the mixture over the back of a tablespoon onto the caramel in the tart. (3 min)
14. Sprinkle with a little flaked salt.
15. Chill the tart for at least 5 hours, until the chocolate has set. (300 min)

## What was changed

In this recipe, the whipping cream was replaced with Double cream, the kind of cream used in British kitchens.

Published 2026-10-07

https://fridge.menu/en/r/chocolate-cake-with-salted-caramel-fuz5pzqd

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=fuz5pzqd · Something wrong? Tell us — no account needed. Write to hello@fridge.menu