Caramel Tart

Caramel Tart Recipe

Sharing is caring!

Growing up, dessert was always the highlight of family gatherings. My grandmother, a master of all things sweet, would whip up the most delightful treats that left us all eagerly awaiting the next family reunion. One of her signature desserts was a caramel tart, a decadent and rich treat that perfectly balanced sweet and salty flavors. I still remember sneaking into the kitchen to steal a taste before dinner, only to be playfully scolded and shooed away.

This caramel tart recipe brings back all those cherished memories. It’s incredibly easy to make, yet it looks and tastes like a dessert you’d find in a fancy bakery. The combination of silky caramel and smooth chocolate ganache is pure bliss. I love adding a sprinkle of sea salt on top to enhance the flavors and add a bit of crunch.

One of the best parts about this recipe is its versatility. If you want to make it a bit more sophisticated, you can add a layer of crushed nuts or a splash of vanilla extract to the caramel. For a lighter touch, try using a graham cracker crust or a gluten-free alternative if you have dietary restrictions. No matter how you tweak it, this caramel tart is sure to be a hit at any gathering.

Making the Caramel Tart


  • 1/4 teaspoon salt
  • 2/3 cups coconut cream (canned)
  • 2 cups caramel sauce
  • 1 9-inch pie crust of choice
  • 1 cup chocolate (chopped)


  1. Follow the instructions on your pie crust package to prepare it, or use a pre-made crust.
  2. Spread the caramel sauce across the base of the pie crust. Chill in the refrigerator for 30 minutes to let it firm up.
  3. Warm the coconut cream in a microwave-safe bowl or a small saucepan. Once heated, remove from heat and add the chopped chocolate. Allow it to sit for 2 minutes, then whisk until smooth to create a ganache. Let it rest for 5 minutes before pouring over the caramel layer. Refrigerate for a minimum of 2 hours to set.
  4. After the tart has set, sprinkle with salt and serve.

Making Caramel Tart


Can I use a homemade caramel sauce instead of store-bought?

Yes, you can definitely use homemade caramel sauce for this tart. Just ensure that it has a thick consistency to prevent it from running out of the crust when you cut the tart.

Is there a substitute for coconut cream in this recipe?

If you don’t have coconut cream, you can use heavy cream instead. The texture and richness will be slightly different, but it will still work well for the ganache layer.

What type of chocolate is best for the ganache?

Both dark and semi-sweet chocolate work well for the ganache. However, using a higher quality chocolate will yield a smoother and richer ganache. Avoid using milk chocolate as it may be too sweet in combination with the caramel.

How can I store the caramel tart?

After the tart has set, you can cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. Make sure to keep it chilled to maintain the texture of the caramel and ganache.

Can I freeze the caramel tart for later use?

Yes, you can freeze the caramel tart. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to 2 months. Thaw it in the refrigerator before serving.

What is the best way to slice the tart without making a mess?

To slice the tart cleanly, use a sharp knife dipped in hot water and wiped dry before each cut. This helps to slice through the caramel and ganache layers smoothly without sticking.

Caramel Tart Recipe

Caramel Tart

This caramel tart recipe combines sweet caramel and rich chocolate ganache in a delicious pie crust. A crowd-pleaser ready in minutes!
Prep Time 10 minutes
Cook Time 5 minutes
Refregirate 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Tart
Cuisine American
Servings 12


  • 1 9- inch pie crust of choice
  • 2 cups caramel sauce
  • 2/3 cups coconut cream canned
  • 1 cup chocolate chopped
  • 1/4 teaspoon salt


  • Prepare your pie crust according to the package instructions or use a store-bought one.
  • Spread the caramel sauce evenly over the bottom of the pie crust. Refrigerate for 30 minutes to firm up.
  • In a microwave-safe bowl or small saucepan, heat the coconut cream until warm. Remove from heat and add the chopped chocolate. Let it sit for 2 minutes, then whisk until smooth to form a ganache. Let it sit for 5 minutes before pouring over the caramel layer. Refrigerate for at least 2 hours to set.
  • Once firm, sprinkle with salt and serve.
Keyword Caramel

Sharing is caring!

Scroll to Top