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Chocolate Caramel & Sea Salt Tart


$ 6.99


Tide over both your sweet and savory cravings with this decadent Chocolate Caramel and Sea Salt Tart during the holiday season or make year round for a delicious sweet treat.


Prep Time: 1 hour + 9 hours chilling time
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes + 9 hours chilling time
Servings: 6 - 8



2 cups Flour
1 tsp. Kosher salt
3/4 cup Butter, cut into cubes
3 Tbsp. Ice cold water
1 Tbsp. Whipping cream, chilled


1 1/2 cups Sugar
1/2 cup Water
1/2 cup Heavy cream
5 Tbsp. Unsalted butter
1 tsp. Salt
1/2 cup Heavy cream
1 jar Robert Rothschild Farm Chocolate Caramel & Sea Salt Dessert Topping




Blend flour and salt in a food processor; add butter cubes, water, and whipping cream to create dough. (Add more water if you notice it’s too dry). Gather dough into a ball and flatten into greased tart pan. Cover and shape tart pan with wax paper and place in refrigerator for 1 hour. Bake dough in tart pan for 25 minutes on 350° F oven. Allow to cool before removing from the tart pan.

Prepare the caramel. Place the sugar and water in a medium saucepan over medium­high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from heat and add the cream. It will bubble a bit. Cook for about 1 ­ 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the tart crust. Refrigerate for about 4­-5 hours.

Heat Chocolate Caramel & Sea Salt Dessert Topping and cream in a small saucepan over medium­low heat; stirring occasionally for 2-3 minutes. Pour the mixture over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.


Optional: Short on time? Purchase pre­made tart shell and fill with caramel and Chocolate Caramel & Sea Salt Dessert Topping for a faster recipe!

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