This post may contain affiliate links. Please see our disclosure policy.
This Chocolate Salted Caramel Tart is one for the record books! It has a crumbly graham cracker crust, layered with a salted caramel stuffed with peanuts and chocolate ganache and topped with candied peanuts.
I love a good tart, just try this apricot cream tart they’re both show stopping treats, perfect for any occasion!
Chocolate Salted Caramel Tart Ingredients
This salted caramel chocolate tart requires some pretty basic ingredients. See below:
For the crust
- vanilla extract
- graham crackers
- butter
- sugar
- a pinch of salt
Caramel layer
- sugar
- butter
- heavy cream
- peanuts
- salt
The chocolate layer
- dark chocolate chips
- heavy cream
I did make a quick meringue to go on top, which is technically the icing on the cake (totally optional). If you’d like to make meringue, you simply need egg whites, sugar, and cream of tartar or white vinegar. (don’t worry, you can’t taste the vinegar) I’ll include exact quantities below in the recipe card.
Of note, this salted caramel chocolate tart does not require any baking. Technically, it’s a no bake recipe, which I love.
How to make Chocolate Salted Caramel Tart
- Start by making the crust. Add graham crackers and sugar to a food processor and pulse until crumbly and uniform. Slowly pour in butter, vanilla extract, and a pinch of salt. Add the crumbles to a tart pan and press against the pan to form the crust. Add to the freezer.
- Make the caramel layer for this salted caramel chocolate tart. Simply add sugar to a deep sauce pan over medium low heat. Stir occasionally until all sugar is melted and brown.
- Reduce heat to low and add butter. Once completely melted, add heavy cream, whisking continuously. The caramel will break apart, but don’t fret, it will come back together. Turn the heat up to medium low and whisk until it all comes back together. Remove from the heat and fold in the peanuts. Allow it to cool for about 10-15 minutes and pour into the crust. Add back into the freezer.
- Next – we’ll make the chocolate ganache layer. Simply add heavy cream to a deep sauce pan over low heat. Do not boil, just warm slightly. Add the chocolate and whisk continuously until chocolate is melted and mixture thickens slightly. Pour this on top of the caramel layer and add to the refrigerator for at least 2-3 hours while everything sets.
- If making the meringue, again this is optional. All you have to do is whip egg whites until they’re bubbly/frothy, and slowly add sugar and then add vinegar or cream of tartar to make the meringue stable and glossy. Pipe that on top and call it a day! (I used the 4b piping tip from Wilton)
More Recipes
- Classic Chocolate Chip Cookies
- Salted Peanut Butter Hot Chocolate
- Chocolate Coffee Marble Cake
- Yellow Cake with Chocolate Frosting
- Strawberries and Cream Chocolate Cake
- Three Chocolate Chip Skillet Cookie
- Chocolate Ducle de Leche Bars
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Salted Caramel Chocolate Tart with Candied Peanuts
Ingredients
Graham Cracker Crust
- 20 sheets graham cracker crust
- 1/4 cup sugar
- 12 tbsps salted butter, melted
- 2 tsps vanilla extract
Caramel Layer
- 1 cup sugar
- 6 tbsps butter
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 cup peanuts
Chocolate Ganache
- 10 oz dark chocolate chips
- 1 cup heavy cream
Meringue, optional
- 3 egg whites
- 1/4 – 1/2 cup sugar
- 1/4 tsp cream of tartar or 1/2 tsp white vinegar
- 1 tsp vanilla extract
Candied Peanuts
- 1/2 cup Candied Peanuts, chopped (I used )
Instructions
- Add graham crackers, sugar, and pinch of salt to a food processors and pulse until crumbly. Slowly add butter and vanilla extract and continue to pulse until texture resembles wet sand. Add to a tart pan and press against the sides and bottom, ensuring crust is evenly distributed throughout the pan. Place in the freezer.
- Add sugar to a large sauce pan over medium low heat. Stir occasionally until sugar has melted. Reduce heat to low and add butter. Stir until melted and then add heavy cream. Caramel will break apart but whisk continuously. If needed, increase heat to medium until mixture comes back together and is smooth then remove from heat.
- Add salt and peanuts and fold together. Allow caramel to cool for about 10-15 minutes then pour on top of graham cracker crust and place back into the freezer.
- Make the chocolate ganache layer by adding heavy cream to a sauce pan over low heat. Do not boil. Warm for about 2-3 minutes, then add dark chocolate chips. Whisk together until chocolate has melted and remove from the heat. Pour on top of the caramel layer and place into the refrigerator. Allow tart to set for 2-3 hours.
- Optional step: To make the meringue, use a hand mixer or stand mixer with the whisk attachment and add egg whites. Beat on medium until eggs become frothy/bubbly, then add sugar very very slowly until stiff peaks form. Continue whisking and add vanilla extract and cream of tartar or white vinegar. Place into a piping bag and pipe on top of tart.
- Chop up peanuts and garnish on top of the tart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
full list of participants in the 2022 black history month virtual potluck
Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist
Collard Green Hand Pies by A Girl Called Adri
Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life
Sweet Potato Biscuits by Black Girls Who Brunch
Chicken Plantains and Vegetables by Black Peoples Recipes
Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad
Salted Caramel Chocolate Tart with Candied Peanuts by Britney Breaks Bread
Vegan Coconut Cake with Lime Glaze by Chenée Today
Fried Green Tomato BLT by Coined Cuisine
Shrimp Po’ Boy Salad by Collards Are The Old Kale
Warm Brewed Zobo Drink by Dash of Jazz
Fish Patties with Pontchartrain Sauce by Dude That Cookz
Stuffed Shrimp & Grit Collard Green Rolls by Fior
Spicy Berbere Lentil Chili by Flights and Foods
Sankofa Bowl w/ Suya Duck Breast by Food Fidelity
Brown Stew Pineapple Chicken with Roasted Groundnuts by Geo’s Table
Champurrado Custard by Global Kitchen Travels
Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious
Curry crab stuffed dumplings by Home Made Zagat
Nigerian Chapman Cocktail by Immaculate Ruému
Dragon Fruit Pineapple Rum Punch by Jamieson Diaries
Smothered Okra & Tomatoes by Kenneth Temple
Brown Butter Sombi – Coconut Rice Puddng Brulee by Meiko And The Dish
Coffee and Bourbon Braised Short Ribs by My Pretty Brown Fit + Eats
Fig Cake with Tamarind Glaze by My Sweet Precision
Coconut & Lime Cornmeal Tres Leches Cake by Savor and Sage
Mango Cake and Coconut Cream by Sims Home Kitchen
Sous Vide Ox Tail with Coconut Rice by Sweet Tea + Thyme
Brown Butter Brulee Bean Pie by The Queen of Yum
Black Eyed Pea And Cornbread by The Vgn Way
This is GORGEOUS. I cannot stop looking at the pictures, Britney. I found you on Food52. Can’t wait to try the recipe. And your blog has enticed me. Thank you!
Thank you so much! I hope that you love this recipe!