Caramel Tart

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5 from 18 votes
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This 5-ingredient caramel tart features layers of buttery pie crust, gooey caramel sauce, and a rich chocolate ganache. Every bite is better than the last, and once you learn how easy it is to make, you’ll be hooked!

chocolate caramel tart.

Craving chocolate and caramel? You’re going to love this salted caramel tart.

Inspired by my chocolate tart, I took it up a notch and added a layer of thick, creamy salted caramel filling between the pie crust and chocolate ganache. As you can imagine, it’s been a roaring success in my household. 

What’s even better, for how sophisticated it looks, is that it couldn’t be easier to make. Whether you choose to make your own pie crust or use a store-bought crust, this is easily one of the most foolproof, satisfying desserts you can make. 

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make a caramel tart
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More no-bake desserts to try
  8. Caramel Tart (Recipe Card)

Recipe highlights

  • Easy to make. Whether you’re a seasoned pro or a beginner cook, you’ll have no trouble making this recipe and getting it to turn out perfectly every time. No oven needed!
  • Salty and sweet. Perhaps my favorite flavor combination ever!
  • Naturally vegan. Yes, that’s right. This recipe is 100% free of dairy and eggs, and you can easily make it gluten-free by using a flour-free crust.
  • Perfect texture. The crumbly crust mixed with smooth caramel and thick chocolate is unbeatable. 

For more easy desserts that highlight chocolate and caramel, try my chocolate caramel cake, caramel slice, or homemade mars bars.   

salted caramel tart.

Ingredients needed

Only 5 key ingredients are needed to make this tart, and none are complicated. Here’s what you’ll need:

caramel tart ingredients.
  • Pie crust. Make your own or use a store-bought crust for easier convenience. Just make sure you use a no-bake crust or bake it in advance. I’ve also included a quick recipe for a foolproof graham cracker crust. 
  • Caramel sauce. You’ll want the caramel to be super gooey and rich, similar to dulce de leche. Here’s my tried-and-true recipe for vegan caramel
  • Coconut cream. I recommend using the canned variety for the best texture and avoiding the light or reduced-fat coconut cream. 
  • Chocolate. I used dark chocolate, but you can use any type of chocolate bar or chocolate chips you prefer. 
  • Salt. I prefer flaky sea salt to sprinkle on top. 

Find the printable recipe with measurements below.

How to make a caramel tart

Step 1- Prep work. Prepare the pie crust or store-bought crust to fit in an 8-inch springform pan. 

Step 2- Add caramel layer. Spread the caramel sauce all over the bottom of the pie crust, making sure to cover the bottom generously. Refrigerate for 30 minutes.

Step 3- Make chocolate ganache. In a microwave-safe bowl or small saucepan, heat up the coconut cream until warm. Once warm, remove from the heat and add the chopped chocolate. Let the chocolate sit for 2 minutes, then stir the cream with the chocolate to form a silky ganache. Let sit for 5 minutes. Pour over the caramel layer and refrigerate for 2 hours. 

Step 4- Garnish. Once the tart is firm, serve with flaky sea salt and enjoy!

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Graham cracker crust option

If you’re looking for an easy no-bake graham cracker crust, here’s exactly how to make it:

Combine 1 ½ cups graham cracker crumbs, ½ cup sugar, and 6 tablespoons of unsalted butter cubes in a bowl or food processor. Mix until a crumbly texture remains. Transfer the dough mixture to a 9-inch pie pan or tart tin and press into place. Refrigerate for an hour to firm up before using. 

Recipe tips and variations

  • Use dairy. If you’re not a fan of coconut or you’re not concerned with making a vegan tart, use heavy cream or heavy whipping cream to make the ganache. 
  • Serve with toppings. When I really want to impress, I’ll serve this tart with a scoop of vanilla ice cream or whipped cream and a dusting of cocoa powder.
  • Make mini tarts. If I’m feeding a crowd, I like to make mini tarts, AKA tartlets. To do this, simply use mini tart pans and shells to hold your caramel and chocolate filling. 
  • Add vanilla. Depending on the type of chocolate I’m using, I may taste the ganache and decide to add one teaspoon of vanilla extract to amplify the other ingredients. 

Storage instructions

To store: Store any leftover chocolate tart slices in an airtight container in the fridge for up to 1 week. I like to wrap the slices in between parchment paper so they don’t stick.

To freeze: Freeze any leftover tart slices in a freezer-safe container for up to 6 months. Let it thaw briefly in the fridge before enjoying. 

caramel tarts.

Frequently asked questions

Can I make this in advance?

Yes! This caramel tart can easily be made the night before and stored in the fridge until you’re ready to serve. 

Why is my tart filling runny?

If your tart filling is runny, it is likely because it hasn’t been refrigerated for long enough. To help the tart set more quickly, you can freeze it. 

More no-bake desserts to try

chocolate caramel tart

Caramel Tart

5 from 18 votes
This caramel tart features layers of buttery pie crust, gooey caramel sauce, and a rich chocolate ganache. Every bite is better than the last, and once you learn how easy it is to make, you’ll be hooked!
Servings: 12 slices
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients  

Instructions 

  • Prepare the pie crust or store bought pie crust.
  • Spread the caramel sauce all over the bottom of the pie crust, covering the bottom generously. Refrigerate for 30 minutes, to firm up.
  • In a microwave safe bowl or small saucepan, heat up your coconut cream until warm. Once warm, remove from the heat and add the chopped chocolate. Let the chocolate sit for 2 minutes, before whisking into the cream to form a ganache. Let sit for 5 minutes, before pouring over the caramel tart. Refrigerate for at least 2 hours.
  • Once firm, top with salt and serve.

Notes

* See my post for a homemade graham cracker version. Any 9-inch pie crust can be used. 
TO STORE. Store any leftover chocolate tart slices in an airtight container in the fridge for up to 1 week. I like to wrap the slices in between parchment paper so they don’t stick.
TO FREEZE. Freeze any leftover tart slices in a freezer-safe container for up to 6 months. Let it thaw briefly in the fridge before enjoying. 

Nutrition

Serving: 1ServingCalories: 193kcalCarbohydrates: 35gProtein: 1gFat: 9gSodium: 180mgPotassium: 75mgFiber: 2gVitamin A: 34IUVitamin C: 1mgCalcium: 21mgIron: 1mgNET CARBS: 33g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Hi Arman, the link for the caramel sauce is to a Duncan Hines frosting by mistake. What type of caramel do you use or recommend? Thanks!