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Chocolate Chip Salted Caramel Tart Recipe | Decadent Dessert

I’m so excited to share this dessert with you — I recently baked the Chocolate Chip Salted Caramel Tart Recipe, and honestly, it was love at first bite! The rich layers of buttery cookie crust, creamy salted caramel, and glossy chocolate fudge glaze created something absolutely divine. It’s the kind of dessert that looks fancy enough for a dinner party but is simple enough for a cozy weekend treat.

When I first sliced into it, the caramel oozed perfectly, and everyone who tasted it asked for seconds (and the recipe!). If you enjoy baking desserts at home, you might also love trying the Apple Fritter Bread Recipe for a sweet, cinnamon-filled treat. Let’s dive into how you can make this beauty at home.

Ingredients

Note: Serves about 12

Chocolate Chip Cookie Base

1 cup all-purpose flour – gives structure to the crust and prevents sogginess.
2 tablespoons extra flour – helps the dough press neatly up the sides of the tart pan.
¼ teaspoon salt – balances the sweetness and enhances flavor.
¼ teaspoon baking soda – gives the cookie base a light lift so it’s not too dense.
6 tablespoons of unsalted butter (room temperature) – real butter gives that rich, classic flavor.
½ cup brown sugar – adds moisture and deep caramel notes to the crust.
¼ cup granulated sugar – gives the cookie a subtle crispness.
1 teaspoon vanilla extract – rounds out the flavor beautifully.
1 egg – binds the dough so the crust holds together well.
1 cup semi-sweet mini chocolate chips – for tiny, melty bursts of chocolate throughout.

Salted Caramel Filling

½ cup heavy cream – gives the caramel its smooth, velvety texture.
1 cup granulated sugar – the key to deep caramel flavor.
1 tablespoon corn syrup – prevents crystallization for a silky caramel.
¼ cup water – helps dissolve the sugar evenly.
3 tablespoons unsalted butter – adds richness and helps the caramel set nicely.
¾ teaspoon sea salt – gives that perfect salty-sweet balance.
1 teaspoon vanilla extract – enhances the depth of flavor.

Chocolate Fudge Glaze

4 tablespoons unsalted butter – adds gloss and smoothness.
1 cup semi-sweet chocolate chips – for a rich, indulgent chocolate layer.
1 tablespoon corn syrup – keeps the glaze shiny and prevents it from hardening too much.
Fleur de sel or flaky sea salt – just a pinch on top adds that perfect finishing touch.

Variations

If you love to experiment in the kitchen like I do, here are a few ways to make this tart your own:

Dairy-free: Use plant-based butter and coconut cream instead of heavy cream. Choose dairy-free chocolate chips to keep the flavor rich and smooth.
Sugar-reduced: Replace part of the granulated sugar with a sugar substitute suitable for caramel-making, such as allulose or monk fruit blend.
Flavor-boosting add-ins: Add toasted pecans or almonds to the crust for crunch, or swirl a teaspoon of espresso powder into the glaze for a mocha twist.
Different chocolate types: Try dark chocolate for a bolder flavor or milk chocolate for a creamier, sweeter topping.

You can also enjoy this dessert alongside the Crispy Garlic Butter Potatoes Recipe for a perfect brunch or cozy gathering.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes

Equipment You Need

Tart pan: To give your dessert that classic, elegant shape.
Electric mixer: Helps cream the butter and sugars smoothly.
Saucepan: For cooking the caramel perfectly without burning.
Microwave-safe bowl: To melt butter and chocolate safely for the glaze.
Offset spatula: Ideal for spreading the caramel and glaze evenly.
Metal measuring cup or spoon: Perfect for pressing the base down after baking to create the caramel “well.”

How to Make Chocolate Chip Salted Caramel Tart

Prepare the Cookie Base

Preheat your oven to 350°F (175°C). Whisk together flour, salt, baking soda, and extra flour in a bowl. In another bowl, cream butter with both sugars until smooth and fluffy. Add vanilla and egg, then gradually mix in the dry ingredients.

Stir in chocolate chips. Press the dough evenly into your tart pan, building up the sides slightly. Chill for 5 minutes, then bake for 22–25 minutes until golden. While still warm, press the center down gently with a metal cup to create space for the caramel layer.

Make the Caramel Filling

Warm the heavy cream slightly and set aside. In a saucepan, combine sugar, corn syrup, and water, and stir until the sugar dissolves. Let it boil without stirring until it turns a deep golden color.

Remove from heat and carefully whisk in the warm cream (it will bubble up). Stir in butter, sea salt, and vanilla until smooth. Let the caramel cool for about 10 minutes, then pour it into the baked crust. Refrigerate while preparing the glaze.

Prepare the Chocolate Fudge Glaze

Melt butter and chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth. Add corn syrup and mix well. Allow it to cool slightly so it thickens, then pour over the caramel layer. Spread evenly using an offset spatula, then sprinkle lightly with fleur de sel or flaky sea salt. Chill until set before slicing.

Additional Tips for Making This Recipe Better

From my own kitchen experience, these little tweaks make a big difference:

Always use room-temperature butter for a smooth, even cookie dough texture.
I like to chill the crust before baking so it holds its shape perfectly.
Make sure the caramel isn’t too hot when pouring—it spreads easier and won’t melt the base.
Use good-quality chocolate chips—they melt better and taste richer.
When slicing, dip your knife in hot water between cuts to get clean, beautiful edges.

How to Serve Chocolate Chip Salted Caramel Tart

Before serving, let the tart sit at room temperature for about 10–15 minutes for the best texture. Slice neatly into rectangles or wedges using a sharp knife. I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant touch, drizzle a little extra caramel sauce over each plate and sprinkle a few flakes of sea salt on top. It looks gorgeous and tastes even better!

Nutritional Information

Each serving (about 1/12 of the tart) contains approximately:

Calories: 519 kcal
Protein: 4 g
Carbohydrates: 60 g
Fat: 30 g

This dessert is rich, so small slices go a long way — but every bite is worth it!

Make Ahead and Storage

Storage: Keep your tart covered in the refrigerator. It stays fresh for up to 4–5 days and tastes even better the next day as the flavors meld together.

Freezing: Wrap slices tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving for best results.

Reheating / Serving: Allow refrigerated or thawed tart to sit at room temperature for 10–15 minutes before serving to soften the caramel slightly.

Why You’ll Love This Recipe

There are so many reasons this Chocolate Chip Salted Caramel Tart will win you over:

It looks like bakery perfection – glossy, layered, and elegant, yet surprisingly easy to make at home.
Incredible flavor contrast – sweet caramel, salty flakes, buttery crust, and deep chocolate all balance beautifully.
Customizable and flexible – works with dark, milk, or dairy-free chocolate and can easily fit dietary preferences.
Crowd-pleaser – rich, indulgent, and sure to impress guests or family at any gathering.
Make-ahead friendly – holds up perfectly in the fridge, making it ideal for parties or holidays.

The first time I made this tart, I couldn’t stop admiring how gorgeous it looked — but the real magic happened when I tasted it. Every bite was a blend of buttery cookie crunch, smooth caramel, and creamy chocolate perfection. Whether it’s for a celebration or a cozy night in, this Chocolate Chip Salted Caramel Tart is the kind of dessert that makes everyone fall silent for a moment… then ask for seconds!

Ben Carraoli