Bittersweet Chocolate and Sea Salt Caramel Tart

Remember: “Desserts is stressed spelled backwards.”

After another inscessent week of obligations, I decided,  it was time to make another dessert. Scrolling and flipping through pages of sweet dishes I came across a recipe that started with “bittersweet.” This was it. This described the week. This was the recipe.

This dessert has my favorite crust along with a bittersweet chocolate filling and topped with a salty caramel topping. I was too eager to finish and try the dessert that I didn’t wait long enough for the caramel to cool, cool enough to not run over the crust. It was still delicious. My fellow nurses agreed and so did my kids. (Seen below)


Bittersweet Chocolate and Sea Salt Caramel Tart

Sweet pastry dough:
See recipe for my favorite tart crust here:

• ¾ c. heavy whipping cream
• ½ c. whole milk
• 12 oz. bittersweet chocolate*, chopped
• 1 egg
• 1 egg yolk

• Salted caramel:
• 1 c. granulated sugar
• 6 tbsp. salted butter, room temperature
• ½ c. heavy whipping cream, room temperature
• 1 tsp. salt (also Sea Salt for top)

1. After the pastydough has chilled, roll it out into a circle approximately ⅛” thick. Place into a tart pan with a removable bottom. Trim the dough so that it is flush with the rim, prick bottom, then place a piece of aluminum foil over top and pour in pie weights (or rice because I’m cheap). Place in the oven and bake at 325 degrees for 20 minutes or until pale golden brown. Allow to cool while preparing the filling.
2. To make the filling, in a medium size saucepan placed over medium heat, add the heavy cream and whole milk. Heat until the mixture boils, then remove from the heat and stir in the chocolate until the mixture becomes smooth. In a medium size mixing bowl whisk the eggs together. Slowly pour about ¼ of the mixture into the eggs, whisking vigorously to combine (and to prevent the eggs from scrambling). This will temper the eggs. Slowly pour the mixture back into the pan, whisking to combine. Pour the filling into the tart and place in the oven at 325 for 25-30 minutes or until set.

3. While the tart is baking, prepare the salted caramel. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool along with the tart for about 15 minutes. Pour the caramel over the tart, taking care not to let it spill over the crust. (Like I did)


You may have a few tablespoons left over. Place the tart into the refrigerator to chill for 2 hours. Before serving garnish with flecks of sea salt.

Ginger and Jasper Potts

(adapted from:


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