You know when you crave something rich—lusciously rich—with perfectly balanced flavors alongside smooth and crisp textures that complement one another like a sweet, sweet symphony? Yeah, this Salted Caramel Cherry Chocolate Tart recipe hits all the right notes.
The chocolate custard is smooth and light, the caramel is heavy—almost chewy—and the crisp, buttery Oreo crust makes each decadent mouthful so interesting and irresistible, you can’t help but dive in for another bite.
I whipped up this sweet, salty, fruity confection a few weeks ago for a family anniversary dinner. The request was simple: “Bring something delicious for dessert.” It’s not too often anymore that I have an opportunity to bake whatever I want. So, I knew I would take this occasion to dream up a unique, showstopping treat everyone would love.
And love it they did.
Thankfully for you, I’m not holding back any secrets. This chocolate tart isn’t too tricky—don’t let the number of steps intimidate you. The elements come together easily. If you can read instructions, you can make a chocolate tart!
Speaking of… I know blog viewers loathe reading these days (sigh—I won’t digress), so I strive to only include details in my recipe posts that add helpful context like tips and substitution do’s and don’ts. I highly recommend reviewing any recipe in full once before getting started, and remember mise en place—doing so is the recipe for success.
Let’s get started!
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Salted Caramel Cherry Chocolate Tart Ingredients
This tart is broken down into five components—here are the ingredients, tools, and tips for each. Remember, the full recipe (with measurements) is below in a printable, easy-to-read recipe card.
Chocolate Oreo Cookie Crumb Crust
- We’ll make the crisp crumb crust out of traditional or gluten-free Oreos; they both work great—just avoid double-stuffed. Crush the whole Oreos, both cookie and filling.
- Melted butter binds the crumbs together.
- A pinch of fine sea salt helps balance the sweetness of the chocolatey-marshmallowy goodness.
For the crust, you’ll need a 10- or 11-inch fluted tart pan with a removable bottom. You could use an 8- or 9-inch pie dish, but the slices will be thicker.
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Cherry Jam
For the fruity layer, you’ll use a little less than a half-cup of cherry jam. Feel free to make it homemade, but I opted for store-bought to keep things simpler.
You could also experiment with other flavors. Tart, tangy cherries complement milky chocolate super well, but blackberry or raspberry jam would be great, too.
However, I recommend straining any jam made with seedy berries to keep this layer smooth.
Homemade Chocolate Custard
- Milk is the base of classic custard. Choose 1%, 2%, or whole for best results. Don’t skimp—avoid skim.
- Sugar and semi-sweet chocolate add flavor. Chop a quality chocolate bar (it melts better than chips) since this is the pièce de résistance. I like Ghirardelli or Baker’s.
- Cornstarch and egg yolks help thicken the custard to silky, scoopable perfection.
- Butter adds richness to the custard.
- Round out the warm, smooth flavor with a splash of spiced rum—or use vanilla.
Custards and homemade puddings are easy to make in a saucepan (it’s best to cook in stainless steel) with a spatula or wooden spoon.
Pro Tip: When you separate the egg yolks from the whites, do so carefully, and set the egg whites aside for later. You’ll use them for the meringue. However, your meringue won’t stabilize if any yolk gets in the whites.
You’ll also use a whisk and a small bowl to temper the egg mixture—this means adding a little bit of the hot custard liquid to the eggs before incorporating the eggs into the custard. This process prevents the eggs from scrambling in your pudding.
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Salted Caramel
- Sugar—it’s what caramel is, after all. Granulated white sugar. Not corn syrup or stevia.
- Butter and heavy cream contribute to a silky texture and rich flavor. Heavy cream has 35-40% fat, helping bind the ingredients together, keeping the caramel rich, smooth, and luscious. (Comparatively, 2% milk has 2% fat—quite a difference. Don’t use milk.)
- We’ll round out the flavor with vanilla, optional rum, and sea salt.
Choose a wide, heavy-bottomed fry pan or skillet when cooking caramel for stable heating. We were recently gifted an Our Place Always non-stick, toxin-free saute pan, which has proven life-changing—it worked beautifully for this caramel sauce. I make basically everything in either it or my Hexclad now.
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Swiss Meringue (No-Bake Meringue)
Swiss meringue (yep, the kind used for Swiss meringue buttercream) is cooked gently over simmering water on the stove, so you don’t need to bake it like a French meringue (the type used most often for pavlova).
- Start by heating egg whites and sugar in a double-boiler until the sugar dissolves and the mixture reaches 160 degrees F on an instant thermometer—I like this thermometer because it has an adjustable clip so you can attach it to your pan, freeing up a hand. (PS—Don’t let the thermometer touch the bottom of the pan, or you’ll get an inaccurate reading.)
- Add a pinch of cream of tartar to stabilize the egg whites.
- Finish off the meringue with a bit of vanilla extract for flavor.
You’ll beat the meringue until it’s cooled to stiff peaks, which can take around ten minutes or so. If you don’t want your arm to fall off, I recommend using a stand mixer—though it has been accomplished with a handheld. Then, torch it to toasty perfection.
Here’s a fact: fat and meringue don’t mix. Even a tiny bit—oil residue, butter smudges, a smidgen of shortening, or egg yolk—will prevent meringue from forming stabilized air bubbles, leading to a gloopy, droopy mess.
So, be sure to clean your equipment very well. Many bakers like to use a fresh lemon slice to degrease their bowls, spatulas, and mixer attachments after cleaning them just to be sure there’s no oil left. (Be sure to rinse out the lemon juice, however, and wipe everything dry with a clean towel.)
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The photo above shows what happens when you under-beat the meringue. I didn’t let it come to stiff peaks because I was pressed for time, and only gave it about three minutes with a handheld mixer.
For reference, the photos below show my meringue whipped for the full ten minutes, until it reached stiff peaks—featuring my Smores Cake and Lemon Lavender Meringue Tart.
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Salted Caramel Cherry Chocolate Tart FAQs
If you have questions that aren’t covered here, leave a comment at the bottom of this post, or DM me on Instagram.
Q: Can I make this chocolate tart in advance?
A: You can make it a day in advance at the most. However, torched meringue gets soggy (weepy) the longer it sits, so I do recommend enjoying this tart the same day you make it.
Q: Do I have to let the tart chill?
A: Yes, the chilling time is important to allow the chocolate custard layer to set. Be sure to read the recipe before getting started so you can plan for this time.
Q: Can I make this recipe easier?
A: Sure. You can swap the meringue topping with fresh whipped cream. Use store-bought caramel instead of homemade. You could even use instant pudding mix instead of the homemade custard if you really want to cut some corners.
Q: How do I remove a tart from the pan?
A: Carefully balance the center of the tart pan on your open palm. With your other hand, gently loosen the outer ring—it may stick to the caramel, but it’ll come off. Once it’s loose, let the ring slide down your forearm like a big bracelet. Use both hands to transfer the tart (keeping it on the removable bottom) to your dessert stand. Set the outer ring aside.
Q: How do I store leftover chocolate custard tart?
A: Keep leftovers covered in a dome or with plastic wrap in the refrigerator. This salted caramel cherry chocolate tart is not room temperature stable, so don’t let it sit out all day on the counter!
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Look at that caramel pull—so glorious and SO delicious. I added edible gold because, well, why not? A first anniversary is as good as any reason for a little shimmer.
Salted Caramel Cherry Chocolate Tart Recipe
Ready to cook? Watch my quick video tutorial here first. Then, go ahead and get started!
Salted Caramel Cherry Chocolate Tart with Torched Meringue
Equipment
- 11-inch removable bottom tart pan
- Food processor (or use a plastic bag and a rolling pin)
- Chef's knife and cutting board
- Silicon spatulas or wooden spoons
- Stainless steel saucepan
- Whisk
- Small mixing bowls
- Heavy-duty skillet/pan
- Double-boiler (or a heat-proof bowl set over a small saucepan)
- Candy thermometer
- Stand mixer.
- Piping bag and tip (or just use a spatula)
- Kitchen torch
Ingredients
Chocolate Oreo Cookie Crumb Crust and Jam Layer
- 1 package Oreos (about 30 cookies)
- 6 tbsp butter (melted)
- 1/2 tsp fine sea salt
- 1/3 cup cherry jam
Chocolate Custard
- 2 cups milk
- 1/2 cup granulated white sugar
- 4 oz semi-sweet chocolate bar (chopped into small pieces)
- 2 1/2 tbsp cornstarch
- 3 egg yolks (separated carefully; set the whites aside for the meringue)
- 2 tbsp butter
- 1 tsp spiced rum (or vanilla extract)
Salted Caramel
- 3/4 cup granulated white sugar
- 4 tbsp butter (room temperature)
- 1/4 cup heavy cream (room temperature)
- 1 tsp vanilla extract
- 1 tsp spiced rum (or double vanilla extract)
- 1 tsp fine sea salt (plus more for garnish)
Swiss Meringue
- 3 egg whites (separated carefully to avoid yolk contamination)
- 3/4 cup granulated white sugar
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
Chocolate Oreo Cookie Crumb Crust and Jam Layer
- Pulse 1 package Oreos in a food processor (or use a plastic bag and a rolling pin) to fine crumbs.
- Melt 6 tbsp butter and stir it, along with the 1/2 tsp fine sea salt into the Oreo crumbs until evenly combined.
- Press the crumb crust mixture into the tart pan and up the sides. Use the bottom of a measuring cup to smooth out the corners, if needed.
- Bake at 350 degrees F for 12 minutes. Let cool.
- Spread 1/3 cup cherry jam evenly on the bottom of the tart crust.
Chocolate Custard
- Combine 2 cups milk, 1/2 cup granulated white sugar, and 4 oz semi-sweet chocolate bar (finely chopped) in a saucepan, stirring constantly over medium-low heat until melted.
- Turn the heat to medium and let the milk scald (form tiny bubbles around the edge.) Stir it frequently to prevent burning.
- In the meantime, whisk together the 2 1/2 tbsp cornstarch and 3 egg yolks in a separate bowl.
- Once the milk bubbles gently around the edges, pour a few tablespoons into the yolk/starch mixture while whisking it together.
- Pour this mixture back into the hot pan, simmering and stirring constantly until it thickens enough to coat the back of a spoon, about 3-4 minutes.
- Remove from heat. Stir in the 2 tbsp butter and 1 tsp spiced rum until melted and combined. Let it cool slightly for a minute or two (not all the way), and spoon it into the tart crust over the jam.
- Cover the surface of the custard with plastic wrap and refrigerate for at least two hours or overnight.
Salted Caramel
- Heat 3/4 cup granulated white sugar in a heavy-bottomed pan over medium heat, stirring occasionally. It'll clump up first, then slowly turn into a liquid. Watch carefully to prevent burning.
- Let the sugar reach a dark amber color at 350 degrees F. Add the 4 tbsp butter and stir constantly until smooth.
- Remove from heat and carefully pour in 1/4 cup heavy cream—it'll sputter and bubble up. Keep whisking vigorously until it smoothes out.
- Add the 1 tsp vanilla extract, 1 tsp spiced rum, and 1 tsp fine sea salt. Let cool slightly so you don't melt the chocolate custard.
- Pour over the chilled chocolate custard. Garnish with additional sea salt flakes.
Swiss Meringue
- Set up your double boiler and bring a small amount of water in the bottom pan to a boil. The water shouldn't touch the top bowl.
- In the top bowl of the double boiler, combine 3 egg whites, 3/4 cup granulated white sugar, and 1/8 tsp cream of tartar.
- Whisk constantly until the mixture reaches 160 degrees F and the sugar completely dissolves.
- Pour the meringue into the bowl of a stand mixer and whip, first on medium-high, then on high, for five to ten minutes or until stiff peaks form.
- Add 1/2 tsp vanilla extract and beat to combine.
- Place the meringue in a piping bag and decorate your tart with it. Carefully use the kitchen torch to brown the meringue.
- Serve immediately for best results.
Enjoy Your Salted Caramel Cherry Chocolate Tart
I hope you love this recipe as much as we do!
If you have any questions at all, please feel free to leave a comment below. Of course, after you try this chocolate tart recipe, I’d love to hear your feedback. Please leave a rating and let me know what you think.
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XOXO,
Lexis Rose
