Salted Caramel Chocolate Tart has a chocolate pretzel crust, salted caramel center, and is topped with melted chocolate, pecans, and sea salt. Uhm, swoon?!

Salted Caramel Chocolate Tart has a chocolate pretzel crust, salted caramel center, and is topped with melted chocolate, pecans, and sea salt. Uhm, swoon?!

Oh, salted caramel, you are the light in a dark room. You are the jelly on an otherwise dry peanut butter sandwich. You are… amazing.

And what could be even more amazing than a salted caramel? Salted caramel made with dulce de leche. Oooh, I can hear the bellies rumbling from here.

Let me go on. Well, let me start from the beginning. This tart! The crust is made from crushed pretzels and cocoa powder. The chocolate is bittersweet and oh-so decadent. And it’s all topped with crunchy pecans and thick flaked sea salt. 

Salted Caramel Chocolate Tart has a chocolate pretzel crust, salted caramel center, and is topped with melted chocolate, pecans, and sea salt. Uhm, swoon?!

Seriously, this tart has got it going on. It’s perfect to make for a dinner party, because it can just sit in the fridge the night before. It’s also perfect for the opposite of a dinner party when you just want to make something decadent for yourself.

Because let’s be real, life is really a dinner party every night with you and your belly. Other people are welcome but not necessary.

And no dinner is complete without dessert. Please tell me I’m not the only one who, as she’s making dinner, can’t stop thinking about dessert? Like, this is normal, right?

Salted Caramel Chocolate Tart has a chocolate pretzel crust, salted caramel center, and is topped with melted chocolate, pecans, and sea salt. Uhm, swoon?!

I guess even if it weren’t I wouldn’t change a thing.

5.0 from 1 reviews
Chocolate Turtle Tart
 
Prep time
Cook time
Total time
 
Author:
Ingredients
For the crust
  • ½ cup finely ground pretzels (I used a Vitamix)
  • ½ cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar
  • ¼ cup cocoa powder
  • ¾ cup flour
For the caramel
  • 1 can sweetened condensed milk
  • 1 teaspoon kosher salt
For the chocolate top
  • ¾ cup bittersweet chocolate/chips
  • ½ cup heavy cream
  • ⅓ cup pecan halves, lightly crushed
  • sea salt flakes, for sprinkling
Instructions
  1. Make your caramel in the morning. Remove the labeling from the sweetened condensed milk and place the can on its side in a pot of boiling water. Make sure the water covers the top of the can at all times (you will have to pour in more water from time to time). Lower the heat and simmer for 2½ hours. Allow the can to cool until it's just warm, then open and stir in salt. Set aside.
  2. Heavily grease a tart pan with a removable bottom. In a standing mixer with a paddle attachment, beat the butter and ground pretzels for 2 minutes on medium high speed. Beat in the egg and vanilla for an additional minute. Lower the speed and add in the powdered sugar, cocoa, and flour, mixing until combined. Remove dough from mixer and form into flattened disk.
  3. Place dough between two large pieces of plastic wrap and roll out into a large circle. Your circle should be 1½ inches larger than the size of your tart pan. Remove top layer of plastic wrap and flip the dough into the tart pan. Press dough into the pan and patch up any spots with extra dough. Use a sharp knife to trim excess dough, forming a clean edge. Loosely cover with plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F. Create air pockets in the dough by stabbing the bottom a few times with a fork. Line the dough with parchment paper and fill with dry beans, rice, or pie weights. Bake for 15 minutes, then remove weights and parchment paper and bake for an additional 10 minutes. Place in refrigerator to cool.
  5. After 15 minutes of cooling the crust, pour in the salted caramel. Place in fridge for 30 minutes.
  6. Make your chocolate top. Heat the cream in a small saucepan until it's simmering and starting to steam (not boiling). Remove from heat and stir in chocolate chips. Once fully combined, pour over salted caramel, then top with pecans. Allow to cool completely in fridge for at least 2 hours, then top with sea salt flakes and serve!

 

28 comments

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My favorite dinner parties are the ones I have with myself! Because how could I even bring myself to share this?! Impossible. I want to lick that caramel dulce de leche right off my SCREEN.

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Dang girl! That gooey center is just killing me! And I basically wake up everyday thinking of dessert. Just one of many reasons why we are such great friends! XO

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The overhead shot of the caramel oozing out…. yeah, that one. Had me drooling at 5 am this morning. My goodness, Sarah! Love the pretzel crust and of course, the pecans! Delicious, Sarah, and thank you!

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I’m sharing this today AFTER I get finished pinning — this is epic, and you totally had me at that crushed pretzels and cocoa crust!

Sarah | Broma Bakery
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Aww, thank you Sue! Wish I could share a slice with you 🙂

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Holy moly cow is this fantastic! It is definitely the light in my dark room. This pie is everything!

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Oh my lord…this needs to happen, like, yesterday…

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Sarah that tart looks AMAZING! The crushed pretzel and cocoa crust is genius and I love the sprinkling of sea salt and pecans! Can’t wait to make this for my next dinner party!

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This tart is just what I need today. It looks incredible! I’m seriously in love with all of that caramel. So gorgeous!

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Sarah, be still my heart. . this Salted Caramel Chocolate Tart is absolutely freaking gorgeous. . like I have to have a slice right now. . and the chocolate pretzel crust . . oh my gawd!!! and I am the same way . . and if it made sense, I would serve dessert with the appetizers, before dinner, at a dinner party. . 😛

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Wow that tart looks amazing! So chocolately and full of caramel, it’s perfect!! Pinned 🙂

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I want this entire tart to myself! Like right now!

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I am SO that person who thinks about dessert even before making dinner. The struggle is real. And it will be even tougher now that I know this beauty of a tart exists!

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Saw this on pinterest and I could not wait to see all the other pictures and the post. Divine! 🙂

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So beautiful and all the ooey gooey caramel goodness. Perfect!

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Good lawd!! This is unreal! Like unreal! So amazing!!

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That caramel though. Just, wow! Definitely a high point in anyone’s day!

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Aaaahhhhh! Am I dreaming? Because this is the stuff of dreams! All I could think of right now is how I want to face plant into this thing!

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I showed this to my friend without using proper words, ohmygosh we’re drooling! Sounds so delicious!

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My mouth is just watering as im looking at this right now. Incredible!

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Salted caramel and a pretzel crust sounds like the most amazing dessert combination! Not only is this gorgeous, but I love how you can make it the night ahead of a dinner party. Thank you for the inspiration!

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that caramel makes me crazy, I want share it with my family, such a great tart

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This looks too delicious! Just recently I discovered my love for salted caramel, I could combine it with everything, from curries to cakes etc. I really would love to try out this gorgeous recipe but I don’t have a tart pan with removable bottom. Can you suggest me something else? Wanted to make it today for tomorrow’s dinner party.
Maheen

Sarah | Broma Bakery
Reply

Hi Maheen! I would suggest using a regular pie pan. The major difference will be that it is more difficult to cut the tart from the pan, but the baking process will remain the same! Happy baking!

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Holy heaven, this tart is spectacular! That caramel oozing out of there is sending me over the edge. And I 100% agree with your statement: “Life is really a dinner party every night with you and your belly. Other people are welcome but not necessary.” Um, yes? Why don’t more people feel this way?

Sarah | Broma Bakery
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I wish I could write it up on my wall. Or frame it. Ha!

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