Salted caramel, chocolate & sesame tart

2 novembre 2016 2 Comments

In spite of my love for salted caramel, I’d never try to make any caramel & chocolate tart until now. Probably to postpone as long as I could this little bomb of diabetes & cholesterol.

Tarte caramel salé, chocolat & sésame Tarte caramel salé, chocolat & sésame

I haven’t properly checked the butter label, and I took the unsalted one, indeed. That’s the reason why at the end I’m posting a caramel, chocolate & sesame tart today, as I finally decided to add some gomasio to balance the supposedly salted butter. Was Tarte Tatin not created by mistake? Just saying ;)

Tarte caramel salé, chocolat & sésame

The salted caramel – well, rather gomasio caramel – is topped with a creamy layer of dark chocolate ganache, in which I only incorporated fresh cream. No butter. Trust me there is enough fat in the recipe. For thrill fans, I would advise you to choose some very strong chocolate, which will balance the match between chocolate & caramel.

For you, caramel addicts, you can sneak in here to discover other recipes! Vegan peeps, there is even one banana caramel recipe, without any added sugar ;)

Salted caramel, chocolate & sesame tart

Total Time: 2 hours

Serving Size: one caramel & chocolate tart

Salted caramel, chocolate & sesame tart


  • 200g flour
  • 125g soft butter
  • 60g rapadura sugar
  • 1 egg
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 250g sugar
  • 120g butter
  • 17cl liquid cream
  • 3tbsp gomasio
  • 1 drizzle lemon juice
  • 200g dark chocolate
  • 15cl liquid cream


  1. 1. Prepare the dough: preheat the oven to 200C. In a salad bowl, stir the flour, sugar and salt together. Add the egg and soft butter cut in pieces. Knead with your hands until you get a homogeneous texture. Spread the dough on a floured working surface, then line a tart mould with it. Make fork holes in the dough, then put in the oven for about 20 minutes. Once baked, let cool down the tart crust.
  2. 2.Prepare the salted caramel: in a pan on a low heat, pour 1/3 of sugar and let melt while watching carefully. Add in 2 times the rest of sugar. Once the caramel starts to get colored, turn off the fire and add the drizzle of lemon juice to stop the caramelisation process.
  3. 3. Add the liquid cream and stir well. Incorporate the soft butter cut in pieces, as well as the gomasio and stir again until you get a homogeneous caramel. Pour the gomasio caramel on the tart crust and smooth it. Put in the fridge for about 30 minutes, the caramel will get thicker.
  4. 4. Prepare the dark chocolate ganache: in a small pan, heat gently the liquid cream. Break the dark chocolate in pieces and put them in a bowl. Once warm, pour the cream on the chocolate chunks and stir until totally melt. Top the salted caramel layer with the dark chocolate ganache and smooth again.
  5. 5. Put the caramel & chocolate tart in the fridge for 1h at least. Take the tart from the fridge about 10 minutes before to serve it.
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    27 février 2017

    Where is the sesame? :P I think you unintentionally forgot it…

    • Solène Roussel

      Solène Roussel

      27 février 2017

      Oopsie, I wrote it down in the French version but forgot it in this one! Thank you for noticing, now it’s all good ;)


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