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salted rosemary chocolate tart

Salted Rosemary Chocolate Tart

This salted rosemary chocolate tart has a buttery crust, rich chocolate ganache, and a layer of homemade rosemary caramel. It's sweet, salty, and just a bit herby—perfect for anyone who wants a dessert that's a little different but still totally satisfying.
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Prep Time 35 minutes
Cook Time 25 minutes
chiling time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Creative Baking, Modern American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Tart 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
  • 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
  • 1/2 tsp sea salt plus extra for topping
For the Chocolate Ganache
  • 1/2 cup heavy cream
  • 4 oz dark chocolate 60-70%, chopped

Method
 

Make the Crust
  1. In a food processor, mix flour, sugar, and salt.
  2. Add cold butter cubes. Pulse until crumbly.
  3. Add egg yolk and a bit of cold water. Pulse until dough comes together.
  4. Shape into a disc, wrap it, and chill for 30 minutes.
  5. Roll it out and press into a 9-inch tart pan.
  6. Prick the bottom, line with parchment, and fill with weights.
  7. Bake at 375°F (190°C) for 15 minutes.
  8. Remove weights and bake another 10 minutes. Let it cool.
Make the Rosemary Caramel
  1. Heat sugar and water in a saucepan until it turns amber.
  2. Take off the heat. Slowly stir in the cream—it’ll bubble.
  3. Add butter, chopped rosemary, and salt. Stir well.
  4. Let it sit for 5–10 minutes to infuse.
  5. Strain if you want a smooth finish.
  6. Pour into the cooled tart crust. Chill until firm (about 1 hour).
Make the Ganache
  1. Heat cream until it just starts to simmer.
  2. Pour over chopped chocolate. Let it sit 1 minute.
  3. Stir until smooth, then mix in butter.
  4. Pour over the set caramel layer.
  5. Chill until fully firm (about 1–2 hours).
Finish and Serve
  1. Sprinkle flaky sea salt and a small rosemary sprig on top.
  2. Slice with a sharp knife dipped in warm water for clean edges.
  3. 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.