How long does it take to make Salted Caramel and Chocolate Tart?

About 1 hour 5 minutes in total: 45 minutes of prep and 20 minutes of cooking.

How many servings does this Salted Caramel and Chocolate Tart recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Salted Caramel and Chocolate Tart recipe come from?

It was shared by Rishi Nanavati on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Salted Caramel and Chocolate Tart

Name: Salted Caramel and Chocolate Tart
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 200 g all-purpose flour; 100 g unsalted butter; 50 g granulated sugar; 1 tsp salt; 1 egg; 200 ml heavy cream; 50 g unsalted butter; 100 g brown sugar; 25 g salted butter; 200 g dark chocolate; 100 ml heavy cream; to taste sea salt flakes

A buttery, flaky tart crust holds a silky salted caramel layer topped with a glossy dark chocolate ganache. Finished with a sprinkle of flaky sea salt, this dessert balances sweet and salty for a show‑stopping holiday treat.

Maker: Rishi Nanavati

From: Instagram(view original)

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Prep Time

45 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 5 min estimated total time for 8 servings.

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Dessert Chocolate Christmas Tart

Ingredients

to taste sea salt flakes

Pastry Crust

7 1/10 oz all-purpose flour
1 4/5 oz granulated sugar
1 tsp salt
3 1/2 oz unsalted butter
1 egg

Salted Caramel

1 4/5 oz unsalted butter
3 1/2 oz brown sugar
0.85 cup heavy cream
0.88 oz salted butter

Chocolate Ganache

7 1/10 oz dark chocolate
0.42 cup heavy cream

Instructions

1
Preheat the oven to 356°F (350°F).
2
Make the pastry crust: combine the flour, granulated sugar, and salt in a mixing bowl; add the cold, cubed unsalted butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
3
Beat the egg and stir it into the flour mixture, mixing until a cohesive dough forms.
4
Wrap the dough in plastic wrap, refrigerate for 30 minutes to firm up.
5
On a lightly floured surface, roll the chilled dough to a 3‑mm thickness and fit it into a 23 cm (9‑inch) tart pan, trimming excess and pricking the base with a fork.
6
Bake the crust on the middle rack for 15 minutes, then remove and let it cool completely on a wire rack.
7
Prepare the salted caramel: melt the softened unsalted butter in a saucepan over medium heat, add the brown sugar and stir until the mixture turns a deep amber color.
8
Gradually whisk in 200 ml of heavy cream, bring to a gentle boil, then reduce the heat and simmer for 5 minutes until the sauce thickens.
9
Remove the pan from the heat, stir in the softened salted butter until fully incorporated, and allow the caramel to cool to room temperature.
10
Make the chocolate ganache: place the chopped dark chocolate in a heat‑proof bowl, pour 100 ml of hot heavy cream over it, let sit for 2 minutes, then stir until smooth and glossy.
11
Spread the cooled salted caramel evenly over the baked tart crust, smoothing the surface with a spatula.
12
Pour the chocolate ganache over the caramel layer, spreading it gently to cover the entire surface.
13
Refrigerate the assembled tart for at least 2 hours, or until the ganache is set.
14
Just before serving, sprinkle sea salt flakes over the top for a finishing salty crunch.
15
Slice the tart with a warm knife and serve chilled or at room temperature.

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