Paul A Young's salted-caramel and chocolate tart recipe includes Javanese milk chocolate for an extra creamy richness. This tart would round off a dinner party wonderfully, or make a sublime romantic dessert

Preheat the oven to 180°C/gas mark 4
Start by making the pastry bases for the tarts. Add the butter and sugar to a mixing bowl and beat with a wooden spoon until combined. Gradually mix in the egg yolks and water and mix again until smooth
A little at a time, add the flour, mixing continuously to form a stiff paste. Once all of the flour has been incorporated, wrap the pastry ball in cling film and keep in the fridge for 1 hour to firm up
Once chilled, roll the pastry out to a 3mm thickness. Carefully line 4 individual tart tins with the pastry and blind bake in the oven until golden for approximately 25 minutes
Baking blind
When baking blind, you could use uncooked rice or lentils in place of ceramic baking beans
Now make the filling. Add the butter and sugar to a large saucepan and place over a medium heat. Simmer for 2 minutes before adding the salt and cream
Bring to the boil and simmer for 5 minutes, then remove from the heat and whisk in the chocolate until melted. Pour this mixture into the tart cases and leave in the fridge to set
For a little decoration and extra texture, sprinkle over some cocoa nibs to serve
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For the filling

For the crust

  • 350g of butter, softened
  • 150g of golden caster sugar
  • 4 egg yolks
  • 500g of plain flour
  • 50ml of water

To decorate

  • 50g of cocoa nib, cracked


  1. 4 x 5cm tartlet tins

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This sea-salted caramel tart makes a decadently rich end to any meal, with the inclusion of rich Javanese milk chocolate

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