Sometimes you want something sweet, but not just sweet. You want a flavor combo that surprises your taste buds a little. Something rich, a bit earthy, a touch salty. That’s exactly what this Salted Rosemary Chocolate Tart brings to the table.
It’s decadent. It’s fragrant. It’s got that “what is that amazing flavor?” moment thanks to the rosemary. This tart balances intense chocolate, creamy caramel, and herby notes wrapped in a buttery crust that holds everything together like a good friend on a bad day.
So, if you’re a fan of salted caramel chocolate tarts, love the idea of something a little unexpected, or just want a tart that impresses without a culinary degree, you’re in the right place.
What You’ll Need (Ingredients)
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 1–2 tbsp cold water (as needed)
- Pinch of salt
For the Salted Rosemary Caramel:
- 3/4 cup granulated sugar
- 2 tbsp water
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp chopped fresh rosemary (not dried)
- 1/2 tsp sea salt (plus extra for sprinkling)
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate (60-70%, chopped)
- 1 tbsp unsalted butter
Step-by-Step Instructions
1. Make the Tart Crust
You can use store-bought tart shells in a pinch, but making your own gives you a buttery, flaky edge that store-bought just can’t mimic.
- In a food processor, pulse flour, sugar, and salt.
- Add butter cubes and pulse until the mixture looks like coarse crumbs.
- Add the egg yolk and pulse. Then drizzle in water, one spoon at a time, just until the dough starts to hold together.
- Flatten into a disk, wrap, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out dough on a floured surface and press into a 9-inch tart pan.
- Prick with a fork, line with parchment and baking beans, and bake for 15 minutes.
- Remove weights and bake another 10 minutes until lightly golden.
- Cool completely.
2. Infuse the Caramel with Rosemary
This step is where the magic happens. Trust me.
- In a small saucepan, heat sugar and water over medium heat until deep amber. Don’t walk away—caramel turns fast.
- Remove from heat and slowly whisk in cream. It’ll bubble up.
- Stir in butter, rosemary, and salt. Let sit 5–10 minutes for flavors to infuse.
- Strain to remove rosemary bits (optional if you like some specks).
- Pour caramel into cooled crust. Let it chill until set—at least 1 hour.
3. Make the Chocolate Ganache
Smooth, glossy, and not overly sweet.
- Heat cream in a saucepan until just starting to simmer.
- Pour over chopped chocolate in a heatproof bowl.
- Let sit a minute, then stir until smooth.
- Stir in butter until shiny.
- Pour over the set caramel layer and smooth the top.
- Chill until firm.
Tips for the Best Tart Ever
- Fresh rosemary only. Dried will throw off the whole vibe.
- Chill between layers. Patience = clean slices.
- Sea salt finish. A pinch on top adds a final touch of flavor and texture.
- Use quality chocolate. It’s the hero here.
- Want minis? Use tartlet pans and reduce bake time.
Tasting Notes & Pairings
This tart is rich and bold with hints of woodsy herbs. The rosemary doesn’t shout; it whispers through the chocolate like a twist in a novel you didn’t see coming. It’s perfect with strong black coffee, espresso, or even a full-bodied red wine.
Got leftovers? (Lucky!) Slice and store in an airtight container in the fridge for up to 4 days. The flavors deepen overnight.
Tips to Try Before You Bake
- Test your caramel skills. If you’ve never made caramel before, try a practice batch.
- Chill your crust. Cold dough bakes better and holds shape.
- Don’t overbake. Your crust should be golden, not brown.
- Use an offset spatula for a super smooth ganache finish.
- Let the tart rest. Don’t rush the chilling process. You’ll thank yourself.
Final Thoughts
This Salted Rosemary Chocolate Tart isn’t your average dessert. It plays with bold flavors, sweet and savory, smooth and salty. It’s the kind of recipe that makes people lean back in their chairs and say, “Whoa. That’s good.”
So, whether you’re new to tart baking or a seasoned dessert fanatic, give this one a spin. It might just earn a permanent spot in your dessert rotation. And hey, if you try it, drop me a comment. I’d love to hear how it turned out.
Salted Rosemary Chocolate Tart
Ingredients
Method
- In a food processor, mix flour, sugar, and salt.
- Add cold butter cubes. Pulse until crumbly.
- Add egg yolk and a bit of cold water. Pulse until dough comes together.
- Shape into a disc, wrap it, and chill for 30 minutes.
- Roll it out and press into a 9-inch tart pan.
- Prick the bottom, line with parchment, and fill with weights.
- Bake at 375°F (190°C) for 15 minutes.
- Remove weights and bake another 10 minutes. Let it cool.
- Heat sugar and water in a saucepan until it turns amber.
- Take off the heat. Slowly stir in the cream—it’ll bubble.
- Add butter, chopped rosemary, and salt. Stir well.
- Let it sit for 5–10 minutes to infuse.
- Strain if you want a smooth finish.
- Pour into the cooled tart crust. Chill until firm (about 1 hour).
- Heat cream until it just starts to simmer.
- Pour over chopped chocolate. Let it sit 1 minute.
- Stir until smooth, then mix in butter.
- Pour over the set caramel layer.
- Chill until fully firm (about 1–2 hours).
- Sprinkle flaky sea salt and a small rosemary sprig on top.
- Slice with a sharp knife dipped in warm water for clean edges.
- Enjoy chilled or at room temperature.
Notes
- Always use fresh rosemary. Dried rosemary tastes too harsh and woody.
- Want mini tarts? Use small tart pans and shorten bake time.
- Store leftovers in the fridge—flavors deepen overnight!
- Use good quality dark chocolate for the best results.
- To cut clean slices, dip your knife in hot water and wipe between cuts.
FAQs
Q: Can I make this ahead of time?
Absolutely. This tart keeps beautifully in the fridge. Make it the day before and chill overnight.
Q: Can I use milk chocolate instead of dark?
You can, but it’ll be much sweeter. If you love milk chocolate, go for it. Otherwise, stick to semi-sweet or dark for balance.
Q: Is the rosemary really necessary?
Yes and no. The tart still works without it, but the rosemary adds a depth that makes it memorable.
Q: Can I freeze the tart?
You can freeze it, but textures may slightly change. Best to enjoy fresh or refrigerated.
Q: What’s the best way to slice it cleanly?
Use a sharp knife dipped in hot water, then wipe between slices. Works like a charm.
Q: Can I make it gluten-free?
Yes! Just swap the flour for a gluten-free baking blend.
