Chocolate Caramel Tart with Sea Salt Sprinkle

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich chocolate tart filled with luscious caramel and topped with a sprinkle of flaky sea salt, balancing sweetness with a salty bite. This French-inspired brunch recipe, ready in about 40 minutes, layers all-purpose flour, unsweetened cocoa powder, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 8 French cuisine 410 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup (1 stick) unsalted butter, cold and cubed
1 large egg yolk
1 cup granulated sugar
1/2 cup heavy cream
3 tbsp unsalted butter
1 tsp flaky sea salt

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 cup powdered sugar until combined. Add 1/2 cup cold unsalted butter cubes and pulse until mixture resembles coarse crumbs.
Step 2: Add 1 large egg yolk and pulse again until dough starts to form. Press dough into a 9-inch tart pan with removable bottom evenly.
Step 3: Bake crust for 15 minutes until set and slightly firm. Remove and cool completely.
Step 4: In a medium saucepan, combine 1 cup granulated sugar over medium heat, swirling occasionally until sugar melts into a golden amber caramel, about 6-8 minutes. Remove from heat and carefully whisk in 1/2 cup heavy cream and 3 tbsp unsalted butter until smooth.
Step 5: Pour warm caramel into cooled tart crust and refrigerate for 1 hour until set.
Step 6: Before serving, sprinkle 1 tsp flaky sea salt evenly over the caramel surface to enhance flavor contrast.