Salted Chocolate And Caramel Tart Recipe

(235 ratings)

Salted Chocolate and Caramel Tart photo
Serves8 to 10
Preparation Time10 mins
Cooking Time
Total Time10 mins (Plus setting time)


  1. Place the chocolate with the cream, rum and sea salt in a heatproof bowl over a pan over gently simmering water. Once the chocolate is almost totally melted, mix until smooth and glossy then pour into the pastry case; set aside to cool for a few minutes.

  2. Using a piping bag or a spoon, pipe the dulce de leche in even horizontal lines 2cm (3/4in) apart. Then, using a skewer, draw vertical lines in the other direction, backwards and forwards through the dulce de leche. Set aside for 3 hours or overnight to set. Once cooled, sprinkle over the sea salt flakes.


  • 175g (6oz) dark chocolate, at least 70 per cent cocoa solids, broken into small pieces
  • 200ml (7fl oz) whipping cream
  • 1/2tbsp dark rum or 1/2tsp vanilla extract
  • 3/4tsp fine sea salt
  • 20cm (8in) sweet pastry case (we used M&S)
  • 50g (2oz) dulce de leche
  • 1/2tsp sea salt flakes, to decorate (optional)