Salted Caramel Chocolate Tart

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon

This rich and divine Salted Caramel Chocolate Tart with chocolate base is a chocoholics dream dessert. Serve it in slivers...a little goes a long way!

recipe updated Jun 7, 2019


  • Raw cane sugar icon
    Raw cane sugar
  • Butter icon
  • Vanilla bean paste icon
    Vanilla bean paste
  • Sea salt icon
    Sea salt
  • Cocoa powder icon
    Cocoa powder
  • All purpose flour icon
    All purpose flour
  • Egg yolk icon
    Egg yolk
  • Water icon
  • Brown sugar icon
    Brown sugar
  • Unsalted butter icon
    Unsalted butter
  • Single cream icon
    Single cream
  • Sea salt icon
    Sea salt
  • Dark chocolate icon
    Dark chocolate
  • Macadamia nuts icon
    Macadamia nuts
    as needed


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl
  • kCook icon Pie dish - 9"

Step preview

  1. Prep and set aside butter: cubed
  2. Prep and set aside dark chocolate: crushed
  3. Prep and set aside macadamia nuts: chopped
  4. Fit the TM5 bowl to TM5
  5. Add raw cane sugar
  6. Mix - approx 10 sec, speed 10
  7. Add prepared butter
  8. Add vanilla bean paste
  9. Add sea salt
  10. Add cocoa powder
  11. Add all purpose flour
  12. Add egg yolk
  13. Add cold water
  14. Blend - approx 6 sec, speed 6
  15. Scrape down sides of TM5 bowl
  16. Blend - approx 6 sec, speed 6
  17. Scrape down sides of TM5 bowl
  18. Transfer content of TM5 bowl to baking sheet
  19. Shape into a circle
  20. Refrigerate in fridge
  21. Pre-heat - 180°C
  22. Roll out pastry onto pie dish
  23. Cover with parchment paper
  24. Fill with pie weights
  25. Bake - 15 min, 180°C
  26. Remove with pie weights
  27. Remove with parchment paper
  28. Bake until crispy - 5 min, 180°C
  29. Cool completely on round wire rack
  30. Add brown sugar to the TM5 bowl
  31. Add unsalted butter
  32. Add vanilla bean paste
  33. Cook - approx 8 min, 60°C, speed 2
  34. Add single cream
  35. Cook - approx 20 min, varoma, speed 2
  36. Add sea salt to taste
  37. Pour content of TM5 bowl into pie dish
  38. Refrigerate in fridge until set
  39. Add prepared dark chocolate to the TM5 bowl
  40. Add single cream
  41. Add vanilla bean paste
  42. Cook - approx 4 min, 60°C, speed 1
  43. Scrape down sides of TM5 bowl
  44. Transfer content of TM5 bowl to pie dish
  45. Garnish with prepared macadamia nuts
  46. Refrigerate in fridge until set
  47. Serve
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