Salted Caramel Tart

Name: Salted Caramel Tart
Prep time: 1 h 30 min
Cook time: 38 min
Total time: 2 h 8 min
Cuisine: French
Ingredients: 300 g Shortcrust, rolled for a tart shell; 360 g Caramel, thick and spoonable; ¾ tsp Sea salt, fine; 160 g Chocolate, chopped; 40 g Butter, divided; 60 ml Milk

Salted Caramel Tart · ready in 2 h 8 min · 8 servings · 490 kcal per serving · medium · 6 ingredients

A French patisserie style tart with crisp shortcrust, gooey salted caramel, and a smooth chocolate top that slices best when well chilled.

Prep: 1 h 30 min
Cook: 38 min
Total: 2 h 8 min
Serves: 8
kcal: 490
Difficulty: medium

French Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

300 gShortcrust, rolled for a tart shell
360 gCaramel, thick and spoonable
¾ tspSea salt, fine
160 gChocolate, chopped
40 gButter, divided
60 mlMilk

Equipment

oven, stovetop, refrigerator, 23 cm tart pan, fork, baking paper, pie weights, saucepan, spatula, bowl, knife, serving plate

Instructions

Gather Ingredients
Gather the measured ingredients, a 23 cm tart pan, scale, fork, baking paper, pie weights, saucepan, spatula, bowl, and knife. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Shape Shortcrust
Heat the oven to 180°C / 356°F, fit the shortcrust into the tart pan, prick the base with a fork, and chill it briefly. · 10 min
What to look for: The pastry sits neatly against the pan with small fork marks across the base.
Blind Bake
Bake the shortcrust with baking paper and pie weights for 15 minutes, then uncover and bake for 8 minutes more. · 23 min
What to look for: The shell is pale golden, dry to the touch, and firm at the edges.
Fill Caramel
Warm the caramel gently with 30 g butter and the sea salt until loose, then pour it into the cooled shell and level the surface. · 8 min
What to look for: The caramel is glossy, pourable, and evenly spread in the tart shell.
Set Caramel
Chill the tart until the caramel feels firm at the edge but still slightly soft in the center. · 30 min
What to look for: The caramel no longer flows when the pan is gently tilted.
Melt Chocolate
Heat the milk just until steaming, pour it over the chocolate and 10 g butter, then stir until glossy and smooth. · 7 min
What to look for: The chocolate topping is shiny, fluid, and free of visible lumps.
Finish Tart
Spread the chocolate over the caramel in an even layer, then chill until the top is set and softly shiny. · 45 min
What to look for: The chocolate surface is level and holds a clean mark when lightly touched.
Serve Tart
Slice the tart with a warm knife and serve cool, when the caramel is gooey and the chocolate topping is smooth. · 5 min
What to look for: Each slice shows crisp pastry, a thick caramel layer, and a clean chocolate cap.

Nutrition (per serving)

kcal	490
Protein	4 g
Carbohydrates	64 g
of which sugars	41 g
Fat	24 g
of which saturated	15 g
Fibre	2 g
Sodium	423 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 4 days
Freezer: not recommended

Ingredient substitutions

Shortcrust

Butter shortcrust: Use the same weight and roll thinly for a crisp tart base.

Caramel

Sugar caramel: Use a homemade amber caramel made from sugar, butter, milk, and salt.

Sea salt

Salt: Use a little less table salt because it tastes sharper by volume.

Chocolate

Milk chocolate: The topping will be sweeter and softer.

Butter

Salted butter: Reduce the sea salt by a small pinch if the butter tastes very salty.

Milk

Water: Use only if needed, as the chocolate topping will be less creamy.