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    The Cozy Plum » Recipes » Pies & Tarts

    Salted Chocolate Caramel Tart

    Published: Dec 9, 2022 by Callan Wenner · This post may contain affiliate links · 11 Comments

    426 shares
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    Jump to Recipe
    Slice of chocolate caramel tart with a fork removing the tip.

    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.

    Slice of chocolate caramel tart with a fork removing the tip.

    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.

    overhead shot of a slice being removed from the pie
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Suggested Tools
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Tart Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Ingredients

    Ingredients or salted chocolate caramel tart.

    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.

    Suggested Tools

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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

    Pretzel crumbs in a tart pan

    One: Pulverize the pretzels and pecans, then mix together with brown sugar and melted butter.

    Pretzel crumbs being pressed into a tart pan with a measuring cup

    Two: Press the crumbs into the tart pan until they're very compact in both the bottoms and sides.

    Fudgy Brownie Layer

    Whisked eggs being added to brownie batter

    Three: Add all of the wet ingredients for the brownie batter into a large bowl and mix to combine.

    Flour added to the brownie batter

    Four: Add the flour and fold in until the flour disappears.

    Brownie batter being spread to meet the edges of the crust

    Five: Spread the brownie batter evenly into the baked and cooled crust. It will be a very thin layer.

    Fully baked brownie layer

    Six: Bake until set and slightly puffed up, then allow it to cool to room temperature.

    How to Make Caramel Without a Thermometer

    Caramel being added to the brownie layer

    Seven: Make the caramel sauce, then allow it to cool and thicken slightly before adding to the brownie layer.

    Caramel being spread to meet the edges of the pie

    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.

    Chocolate Ganache Topping

    Chocolate ganache being poured onto the set caramel

    Nine: Mix together the chocolate and hot cream to create the chocolate ganache, then pour over the cool caramel.

    Overhead shot of chocolate ganache set on top of the pie.

    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

    What can I use instead of pretzel crust?

    Any crumb crust will work, such as graham cracker or Oreo crusts. Alternatively, you could use a baked sweet tart crust (normal or chocolate).

    How do you thicken caramel sauce?

    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.

    Why didn't my caramel set?

    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.

    cross section showing all layers of the pie

    More Tart Recipes You'll Love

    • Cranberry White Chocolate Tart
    • Chocolate Peanut Butter Tart
    • Blueberry White Chocolate Ganache Tart
    • Chocolate Espresso Tart

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    A fork cuts into a piece of caramel tart on a plate.

    Salted Chocolate Caramel Tart

    Callan Wenner
    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.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Chill time 1 hr 30 mins
    Total Time 3 hrs
    Course Dessert
    Cuisine American
    Servings 12
    Calories 476 kcal

    Equipment

    • 8-or 9-inch pie dish or tart pan
    • Food processor or high speed blender
    • Rubber spatula
    • Mixing bowls

    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

    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.
    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.

    Nutrition

    Calories: 476kcalCarbohydrates: 42gProtein: 4gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 87mgSodium: 196mgPotassium: 161mgFiber: 2gSugar: 30gVitamin A: 850IUVitamin C: 1mgCalcium: 37mgIron: 2mg
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      Comments

      1. Kierra Krinitskiy

        June 04, 2022 at 12:46 am

        Super excited to try this! Is there anything I can substitute for the pecans? That aren’t nuts? Or should I just increase pretzels?

        Reply
        • The Cozy Plum

          June 05, 2022 at 1:42 am

          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.

          Reply
      2. Elena

        April 11, 2022 at 12:02 am

        Hello!

        Quick question, can I sub the caramel for a can of ducks de Leche? Would consistency or anything change? Thanks!

        Reply
        • The Cozy Plum

          April 11, 2022 at 1:59 am

          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!

          Reply
      3. Susan

        November 26, 2021 at 7:29 pm

        A huge hit at Thanksgiving this year - thank you! Fun and easy to make and oh-so delicious.

        Reply
        • The Cozy Plum

          November 28, 2021 at 10:49 pm

          Ahh yay!! So happy to hear this 🙂

          Reply
      4. Kendra

        June 05, 2021 at 6:55 pm

        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.

        Reply
        • The Cozy Plum

          June 07, 2021 at 6:03 pm

          Thanks so much for this review, Kendra! So happy to hear your guests enjoyed it and YAY for making again so soon!

          Reply
      5. Megan

        December 27, 2020 at 5:59 pm

        5 stars
        The sweet and salty combo is perfection!

        Reply
        • The Cozy Plum

          December 27, 2020 at 11:04 pm

          Thanks so much, Megan! Glad you enjoyed it!

          Reply

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