Chocolate Ganache Tart with Salt and Caramel Topping

This week was mine and Chris’ 10th wedding anniversary.  This of course warranted a special dessert for that night.  I knew I had a few boxes of dark chocolate Baker’s chocolate so I asked Dillon to stop to get me some whipping cream and made this delicious, creamy, chocolate dessert to celebrate!

This is a surprisingly easy but rich tasting, special occasion dessert!



Here are my ingredients.


I started by prebaking the pie shell and then starting the filling while it was baking.

I poured the whipping cream into a large, microwave safe measuring cup and cooked it on high heat for about 3 minutes until it was just about at the boiling point.

I broke up the bakers chocolate and added it to a large bowl with the butter/margarine, then poured the heated whipping cream over top.


I covered the bowl with plastic wrap and let it sit, covered, for about 5 minutes.


I removed the plastic and whisked the mixture until the chocolate was melted and the mixture was smooth.


I poured the chocolate mixture into the cooked pie shell before drizzling it with the caramel sauce and sea salt.



I let it chill in the fridge for about 4 hours before cutting it into slices and drizzling a little bit more caramel sauce over to serve!



Chocolate Ganache Tart with Salt and Caramel Topping

Preparation Time: 15 minutes  Cooking Time: 5 minutes + pie crust baking  Servings: 8 – 10


  • pie crust (can also use cookie crust, pretzel crust, graham crust)
  •  1 cup whipping cream
  • 1 1/2 boxes dark chocolate bakers chocolate
  • 4 tbsp. butter/margarine
  • 1/2 cup caramel sauce + more to drizzle
  • 1 tsp. sea salt


  1. Prepare pie crust.
  2. Break up bakers chocolate into large bowl and add butter/margarine.
  3. In large measuring cup, microwave whipping cream on high heat until it almost reaches a boil.
  4. Pour whipping cream into bowl with chocolate and butter/margarine.
  5. Cover bowl with plastic wrap and let stand 5 minutes.
  6. Remove plastic wrap and whisk until chocolate is melted and mixture is smooth.
  7. Pour chocolate mixture into prepared pie crust.
  8. Drizzle with caramel sauce and sprinkle sea salt over the top.
  9. Chill in fridge for at least 2 hours.
  10. Cut into slices and drizzle additional caramel sauce over top (optional)

9 thoughts on “Chocolate Ganache Tart with Salt and Caramel Topping

  1. Pingback: Raspberry Filled Glazed Chocolate Cake | Oh Yes, They Did

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