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Salted Dark Chocolate Tart

 Salted Dark Chocolate Tart
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie I always enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet-and-salty tart. —Leah Tackitt, Austin, Texas
16 ServingsPrep: 30 min. Cook: 15 min. + chilling


  • 1-1/2 cups Oreo cookie crumbs
  • 1/3 cup butter, melted
  • 3/4 cup sugar
  • 3 tablespoons water
  • 1/3 cup heavy whipping cream
  • 2 tablespoons butter, cubed
  • Dash salt
  • 4 cups dark chocolate chips
  • 1-1/4 cups heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon large-crystal sea salt


  • In a small bowl, combine cookie crumbs and butter; press onto the
  • bottom and up the sides of a greased 9-in. fluted tart pan with
  • removable bottom. Cover and refrigerate for 30 minutes.
  • For caramel, in a small saucepan over medium heat, combine sugar and
  • water. Cook, shaking pan occasionally, until sugar is melted and
  • mixture is almost clear (do not boil).
  • Increase heat to medium high; bring to a boil, without stirring.
  • Cover and boil for 2 minutes, tightly hold lid of pan down. Uncover;
  • shake pan. Cook 1-2 minutes longer or until mixture is amber,

2 of 2

Salted Dark Chocolate Tart (continued)

Directions (continued)

  • shaking pan several times.
  • Remove from the heat; stir in cream (mixture will bubble) until
  • smooth. Stir in butter (mixture will bubble) and salt until blended.
  • Pour into crust; refrigerate for 15 minutes.
  • Place chocolate in a large bowl. In a small saucepan, bring cream
  • just to a boil. Pour over chocolate; whisk until smooth. Stir in
  • vanilla. Let stand for 20 minutes.
  • Pour over caramel. Sprinkle with sea salt. Refrigerate for at least 3
  • hours. Remove from the refrigerator about 45 minutes before serving.
  • Yield: 16 servings.
Nutritional Facts: 1 piece equals 552 calories, 37 g fat (21 g saturated fat), 46 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.