This chocolate caramel tart has a brown sugar pretzel crust, gets filled with a fudgy brownie, thick caramel, and chocolate ganache, and gets topped with flaky sea salt. The perfect dessert for chocolate and caramel lovers, with a sweet and salty twist.
Why You'll Love This Recipe
Sweet and salty flavors - This chocolate caramel tart is the perfect mix of sweet and salty. The pretzel crust and flaky sea salt give a salty bite to cut through the sweet brownie, caramel, and chocolate ganache.
Textures - Crunch from the pretzel pie crust, thick yet chewy brownie, soft caramel tart filling, and luscious chocolate ganache. Each bite feels absolutely perfect!
Total crowd pleaser - Everyone I've ever made this for is completely surprised by how much they enjoy this caramel tart. While the pretzel crust can raise some eyebrows, it ends up being the biggest hit of the dessert.
For more chocolate caramel recipes, try these chocolate caramel marshmallow bars or salted caramel chocolate cake.
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Ingredients
Here are the main ingredients you'll need for the gooey salted caramel tart:
- Mini pretzels. For the crust! It's probably my favorite part and is a nice mixup from a brownie pie with graham cracker or flaky pie crust.
- Pecans. These get pulverized in with the pretzels, but can also be omitted.
- Sugars. Brown for the crust and white granulated for the brownie layer and caramel.
- Semi-sweet chocolate. This means 60-70% and is used for both the brownie and ganache.
- Cocoa powder. Dutch-processed is preferred but you can also make it with natural cocoa.
- Flaky sea salt. Non-negotiable! This helps to cut through all of the sweet and rich flavors and finishes the pie so nicely.
- Unsalted butter. This goes in everything except the ganache. Melted in the crust and brownie, room temperature for the caramel.
See the recipe card for the full ingredient list and measurements.
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Substitutions and Variations
Here are a few ways you can change up the chocolate caramel tart to your liking:
- Make these into mini caramel tarts by using smaller pans.
- Use a different, completely foolproof caramel recipe from these chocolate caramel marshmallow bars.
- Use dark chocolate (55%) or milk chocolate in place of semi-sweet chocolate.
Tart crust options:
- Oreo cookie crust - 2 cups of crumbs to ½ cup melted butter.
- Graham cracker crust (regular or chocolate) - 2 cups of crumbs to ½ cup melted butter.
- Sweet tart crust - fully blind baked.
- Chocolate sweet tart crust - fully blind baked.
How to Make This Recipe
This caramel tart gets made in quite different sections: crumb crust, brownie layer, caramel layer, and chocolate ganache. Allow time for each of these to cool for about 30 minutes. Adding it to the fridge helps speed up the process.
How to Add a Crumb Crust to a Tart Pan
One: Pulverize the pretzels and pecans, then mix together with brown sugar and melted butter.
Two: Press the crumbs into the tart pan until they're very compact in both the bottoms and sides.
Fudgy Brownie Layer
Three: Add all of the wet ingredients for the brownie batter into a large bowl and mix to combine.
Four: Add the flour and fold in until the flour disappears.
Five: Spread the brownie batter evenly into the baked and cooled crust. It will be a very thin layer.
Six: Bake until set and slightly puffed up, then allow it to cool to room temperature.
How to Make Caramel Without a Thermometer
Seven: Make the caramel sauce, then allow it to cool and thicken slightly before adding to the brownie layer.
Eight: Carefully spread the caramel to meet the edges, then transfer to the fridge to fully cool and set.
Hot tip! Strain the caramel through a fine mesh sieve while still hot if there are still any chunks of sugar remaining. Then, stir the caramel every few minutes to release heat and help it to thicken.
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Chocolate Ganache Topping
Nine: Mix together the chocolate and hot cream to create the chocolate ganache, then pour over the cool caramel.
Ten: Spread it to meet the edges, careful not to push it over the crust, then transfer to the fridge to cool and set. Add flaky sea salt right before cutting and serving.
Expert Tips
- Allow each layer to cool completely before adding the next. Place the tart in the fridge to make this happen more quickly.
- Watch the how to make caramel video prior to making the caramel if you are unfamiliar with the process.
- Don't skip the flaky sea salt! It brings all of the flavors together.
- Cut the tart cold straight from the fridge for the cleanest slices.
- Caramel will slowly start to ooze out of the tart once cut. Add plastic wrap or strips of parchment paper directly against the cut edges to seal the tart for storage.
- Enjoy the tart cold, or allow it to come to room temperature for about 30 minutes if you'd prefer to take the chill off.
Recipe FAQs
Any crumb crust will work, such as graham cracker or Oreo crusts. Alternatively, you could use a baked sweet tart crust (normal or chocolate).
The quickest and easiest way to thicken caramel sauce is to cool it down in the fridge (or by placing the bowl in a bowl of ice water) and stirring occasionally to cool. This is why the pie goes into the fridge after the caramel is added.
This is because the caramel either didn't cook for long enough to develop the proper structure, or it hasn't chilled long enough to set.
Storage
Store the tart uncovered in the fridge for up to one week. Add strips of parchment paper or plastic wrap directly on any cut pieces to seal in the fillings. Otherwise, the caramel will ooze out.
The caramel tart or slices can be wrapped tightly in plastic wrap and frozen for two months. Allow the tart to thaw in the fridge (unwrapped), then enjoy.
More Tart Recipes You'll Love
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📖Recipe
Salted Chocolate Caramel Tart
Equipment
- 8-or 9-inch pie dish or tart pan
Ingredients
Crust
- 1 ½ cups ground mini pretzels (150g) or ~3 cups whole mini pretzels
- ½ cup pecan halves 50g
- 2 tablespoons light brown sugar 25g
- ½ cup unsalted butter melted (113g)
Brownie Layer
- ¼ cup semi-sweet chocolate chopped (1.5 oz)
- ¼ cup unsalted butter melted (57g)
- 3 tablespoons dutch processed cocoa powder 18g
- ⅓ cup + 2 tablespoons granulated sugar 92g
- 1 large egg whisked
- ¼ cup all-purpose flour 30g
- ⅛ teaspoon kosher salt
Caramel layer
- 1 cup granulated sugar 200g
- 6 tablespoons unsalted butter room temperature (85g)
- ½ cup heavy whipping cream 120ml
- 2 teaspoons vanilla paste or extract
- ¼ teaspoon sea salt
Ganache layer
- ¾ cup semi-sweet chocolate chopped (4oz)
- ½ cup heavy whipping cream 120ml
- Flaky sea salt for garnish
Instructions
- Preheat the oven to 350℉/177℃.
Pretzel base
- Grind up the pretzels in a food processor until finely ground. Add the pecans and pulse until similarly broken down. Then, add the sugar and melted butter and pulse until the crumbs are completely moistened.1 ½ cups ground mini pretzels, ½ cup pecan halves, ½ cup unsalted butter, 2 tablespoons light brown sugar
- Press the mixture into the base and sides of the tart pan or pie dish using the bottom of a measuring cup. This should be very compact.
- Bake the crust for 8 minutes, then remove to a wire rack to cool.
Brownie layer
- Add the chocolate and butter to a bowl and heat in the microwave in 20 second increments, stirring in between, until melted.¼ cup semi-sweet chocolate, ¼ cup unsalted butter
- Add the cocoa powder to the butter and chocolate and mix. Then add the sugar and whisked egg and mix. Fold in the flour and salt until just combined. Pour the brownie batter over the cooled pretzel crust and gently help it along to meet the edges of the crust.3 tablespoons dutch processed cocoa powder, ⅓ cup + 2 tablespoons granulated sugar, 1 large egg, ¼ cup all-purpose flour, ⅛ teaspoon kosher salt
- Bake for 15-18 minutes. It will look underdone and fudgy in the middle, but the edges will look set.
- Allow to cool completely on a wire rack.
Caramel Layer
- While the pie is cooling, make the caramel. Add the sugar to a medium saucepan over medium-low to medium heat and stir about every 30 seconds until melted and turning amber. It will start to get wet, will then clump up and crystallize, then will begin to melt and change to an amber color.1 cup granulated sugar
- Add the softened butter 1 tablespoon at a time, stirring to combine before adding the next tablespoon.6 tablespoons unsalted butter
- Add the heavy cream and continue mixing. The caramel will bubble up at this point, but don’t be alarmed. Once combined, turn off the heat, add the vanilla and salt, and carefully pour into a heat proof bowl to cool slightly.½ cup heavy whipping cream, 2 teaspoons vanilla paste or extract, ¼ teaspoon sea salt
- Once the caramel has started to cool and get a bit thicker, pour the caramel over the brownie layer, then transfer the pie to the fridge to cool completely. About 30 minutes.
Ganache Layer
- Add the chocolate chips to a heatproof bowl. Heat the heavy cream over medium heat until it just hits a simmer. Add the hot cream to the chocolate and allow it to sit for 1 minute.¾ cup semi-sweet chocolate, ½ cup heavy whipping cream
- Using a spatula or spoon, continuously stir from the center until the mixture is combined. Pour over the cooled caramel layer and gently spread to reach all parts of the crust.
- Once the ganache is set, sprinkle the top with flaky finishing salt.Flaky sea salt
Notes
- Allow each layer to cool completely before adding the next. Place the tart in the fridge to make this happen more quickly.
- Watch the how to make caramel video prior to making the caramel if you are unfamiliar with the process.
- Don't skip the flaky sea salt! It brings all of the flavors together.
- Cut the tart cold straight from the fridge for the cleanest slices.
- Caramel will slowly start to ooze out of the tart once cut. Add plastic wrap or strips of parchment paper directly against the cut edges to seal the tart for storage.
- Enjoy the tart cold, or allow it to come to room temperature for about 30 minutes if you'd prefer to take the chill off.
Lily says
Looks delicious! Can I do this in a springform cake pan instead?
Callan Wenner says
Totally! Just make sure to compact the crust into the bottom and sides real well! I'd suggest lining the bottom with parchment paper, too, just in case!
Natalie K. says
This tart is so decadent and delicious! I was a bit worried after tasting the crust that it would be too salty, but with all the layers together it's perfectly balanced between salty and sweet and it doesn't feel too heavy. My family adored this as our Thanksgiving dessert!
Callan Wenner says
I'm so happy to hear this, Natalie! Great news on the sweet and salty balance (it's my favorite). Thanks so much for trying it!
Chloe says
Can you freeze this tart and then let defrost in fridge overnight?
Callan Wenner says
Hi Chloe, yes, just wrap it tightly in plastic wrap and foil to freeze, then unwrap completely and thaw in the fridge!
Kierra Krinitskiy says
Super excited to try this! Is there anything I can substitute for the pecans? That aren’t nuts? Or should I just increase pretzels?
The Cozy Plum says
Hey Kierra, you can omit the pecans completely and just use the same amount in pretzel crumbs! If it doesn't feel moist enough, try adding 1-2 more tablespoons of melted butter.
Elena says
Hello!
Quick question, can I sub the caramel for a can of ducks de Leche? Would consistency or anything change? Thanks!
The Cozy Plum says
Hi Elena, I haven't tried using dulce de leche, but I would imagine this should work just fine (and taste great)! It will start to "ooze" the longer it sits at room temperature (once sliced), but that happens with the normal caramel, too. Let me know how it turns out!
Susan says
A huge hit at Thanksgiving this year - thank you! Fun and easy to make and oh-so delicious.
The Cozy Plum says
Ahh yay!! So happy to hear this 🙂
Kendra says
This tart is fantastic and brought raves from my guests. It looks beautiful, the flavors are complementary and I look forward to making it again (tomorrow!). Thanks for a great recipe.
The Cozy Plum says
Thanks so much for this review, Kendra! So happy to hear your guests enjoyed it and YAY for making again so soon!
Megan says
The sweet and salty combo is perfection!
The Cozy Plum says
Thanks so much, Megan! Glad you enjoyed it!