Dark Chocolate Sea Salt Caramel Tart

• 9 ounces dark chocolate chips
• 1 1/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup unsalted butter
• 1/2 cup light corn syrup
• 1/2 cup packed brown sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt, divided
• Flaky sea salt, for garnish

Steps

1. 1 Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into a 9-inch tart pan.
2. 2 Bake crust for 10 minutes. Melt dark chocolate chips in a microwave-safe bowl and spread over the crust.
3. 3 For caramel, combine condensed milk, butter, corn syrup, brown sugar, and water in a saucepan. Cook over medium heat until it reaches soft ball stage (234°F).
4. 4 Remove from heat, stir in vanilla extract and 1/4 teaspoon sea salt. Pour over the chocolate layer.
5. 5 Bake for 15 minutes. Cool completely, then chill for at least 2 hours.
6. 6 Garnish with flaky sea salt before serving.

Equipment

• 9-inch tart pan with removable bottom
• candy thermometer
• mixer

Variations

• Substitute milk chocolate for a milder flavor.

Substitutions

• Use almond flour instead of graham cracker crumbs for a gluten-free crust.

Pairings

• Enjoy with a robust red wine or a strong espresso.

Nutrition

Tips

• Use a candy thermometer for perfect caramel.
• Let the tart rest at room temperature for 15 minutes before slicing for clean cuts.

Storage

Store in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

FAQ