Salted Chocolate and Cardamom Caramel Tart
When you really need to scratch that “dessert itch,” reach for this recipe! Rich, melt-in-your-mouth dark chocolate is layered on top of aromatic and salty cardamom caramel. It’s all nestled in a chocolaty-crumbly crust. Each slice holds amazing textures and flavors — all in balance. This beautiful tart is not to be missed!
Makes: One 9.5-inch tart
Crust Ingredients
- 1-1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/2 teaspoon Kosher salt
- 1/2 tablespoon espresso powder
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2” cubes
- 2–3 tablespoons ice water
Salted Cardamom Caramel Ingredients
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1-1/2 teaspoons Kosher salt
- 1-1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Chocolate Topping Ingredients
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, broken into pieces
- 2 tablespoons butter
- Flaky sea salt (like Maldon salt)
- Cocoa powder for dusting, if desired
Instructions
- Grease a 9.5" tart pan. In a medium bowl, mix flour, cocoa powder, sugar, salt, and espresso powder. Add butter cubes and rub in until coarse crumbs form. Gradually add ice water and knead until a shaggy dough forms.
- Press dough into the tart pan evenly. Prick all over with a fork. Cover and chill for 30–60 minutes.
- Preheat oven to 350°F. Bake crust for 15–20 minutes until firm. Set aside to cool.
- Make caramel: In a small pot, heat cream, butter, and salt until dissolved. In a separate pot, combine sugar, corn syrup, and water. Bring to a boil and cook until dark amber.
- Reduce heat and slowly whisk in cream mixture. Continue whisking and simmering until mixture reaches 245°F. Stir in cardamom and vanilla. Pour into crust and let cool, then refrigerate until set (about 2 hours).
- Make chocolate topping: In a double boiler, heat cream, chocolate, and butter until smooth. Pour over set caramel and refrigerate for at least 2 hours.
- Before serving, sprinkle with flaky salt and cocoa powder, if desired. Store in the refrigerator.