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Irresistible Salted Caramel Chocolate Tart

Brandi Milloy's recipe for salted caramel chocolate tart for Valentine’s Day
TODAY Show: Brandi Milloy whips up an irresistibly delicious salted caramel chocolate tart for Valentine’s Day. – February 8, 2016Samantha Okazaki / TODAY

Chef notes

Love is definitely in your future if you make this tart filled with salted caramel, lavender infused ganache and topped with toasted marshmallow. PopSugar contributor and TODAY Tastemaker Brandi Milloy shows us how it's done.


  • 1 pie crust
  • 1 cup sugar
  • 4 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon fleur de sel
  • 2/3 cup milk
  • 1 tablespoon culinary lavender (or use lavender tea bag)
  • 10 ounces dark chocolate
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons sugar


The night before, add culinary lavender or tea bag to milk and let infuse overnight.

Preheat oven to 450ºF.

Unroll pie crust and press into tart pan, removing any excess overhang of pie crust with the edge of the pan. Puncture the dough with the prongs of a fork and then bake for 12 to 14 minutes, or until the dough is cooked through. Remove from the oven and let cool.

To make the caramel: In a medium sauce pot over medium heat, cook sugar, stirring occasionally until completely melted and the color begins to turn amber. Remove from heat and mix in butter. The sugar will start to bubble up, but keep mixing until the butter is completely incorporated and the mixture is smooth. Then add in the heavy cream and salt, and keep mixing until combined. Return the mixture to the heat for short bursts to thicken the caramel until it coats the back of a wooden spoon. Remove from heat and set aside.

To make lavender chocolate ganache: Strain lavender infused milk through a strainer or cheesecloth. Heat milk in a microwave safe glass for 1 to 2 minutes, or until the milk starts to simmer. Remove the milk and pour over chocolate. Let sit for a minute for the milk to melt the chocolate and then stir to combine.

Once the caramel has cooled to the touch, pour into pie crust in an even layer, about halfway up the crust. Place in the refrigerator to set. Then cover with chocolate ganache and spread evenly over the top of the tart. Return the tart to the refrigerator and chill for 1 hour or overnight.

To make marshmallow frosting: In a mixing stand or using an electric mixer, whisk together egg whites, cream of tartar, and sugar until stiff peaks form and the meringue is glossy and smooth. Remove tart from refrigerator and dollop meringue mixture on top of the tart, making sure to pull as many peaks as you can. Use torch to brown the entire meringue (or pop it under a broiler for a couple minutes) and serve.