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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!
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
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.
Ingredients needed
Only 5 key ingredients are needed to make this tart, and none are complicated. Here’s what you’ll need:
- 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!
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.
Frequently asked questions
Yes! This caramel tart can easily be made the night before and stored in the fridge until you’re ready to serve.
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
- Avocado chocolate mousse– You may never crave traditional chocolate mousse again.
- Pot de creme– Velvety, rich chocolate custard topped with fluffy whipped cream.
- Peanut butter cheesecake– The ultimate chocolate peanut butter dessert.
- Coconut cream pie– A childhood favorite of mine.
Caramel Tart
Ingredients
- 1 9-inch pie crust of choice * See notes
- 2 cups caramel sauce
- 2/3 cups coconut cream canned
- 1 cup chocolate chopped
- 1/4 teaspoon salt
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.
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!
oh my goodness — this looks like a MUST HAVE!!!