Salted Caramel Chocolate Tart Recipe

Name: Salted Caramel Chocolate Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BASE:; 1 stick Unsalted Butter, melted; 2-1/2 cups Chocolate Sandwich Cookies, Crushed; FOR THE CARAMEL LAYER:; 1/2 teaspoons Salt; 3/4 cans (14 Oz. Size) Carnation Caramel; FOR THE CHOCOLATE GANACHE:; 1-1/4 cup Heavy Cream; 1/2 teaspoons Vanilla Extract; 3-1/2 ounces, weight Good Quality, Dark Chocolate; 7 ounces, weight Good Quality Milk Chocolate; 2 Tablespoons Golden Syrup; Salt Flakes For Garnish

Servings: persons

FOR THE BASE:
1 stick Unsalted Butter, melted
2-1/2 cups Chocolate Sandwich Cookies, Crushed
FOR THE CARAMEL LAYER:
1/2 teaspoons Salt
3/4 cans (14 Oz. Size) Carnation Caramel
FOR THE CHOCOLATE GANACHE:
1-1/4 cup Heavy Cream
1/2 teaspoons Vanilla Extract
3-1/2 ounces, weight Good Quality, Dark Chocolate
7 ounces, weight Good Quality Milk Chocolate
2 Tablespoons Golden Syrup
Salt Flakes For Garnish

1
Spray a 9- or 10-inch loose bottom tart pan with cooking spray and set aside.
2
Pour melted butter onto chocolate biscuit crumbs and mix until all the biscuit crumbs are coated in butter. Tip into prepared pan and use hands or a spatula to press the biscuit crumbs into a level layer in the bottom of the pan. Bring it up the sides of the pan too and make it level with the top of the pan. Make sure you press down pretty firmly to make a tightly packed, even layer.
3
Place in the fridge for at least 1 hour, up to 4 hours, to firm up.
4
Once chilled, place caramel into a medium-sized bowl, add salt and then mix until well combined. Pour the salted caramel into the biscuit base and smooth with a small angled spatula until level. This time, just cover the base and don't come up the sides of the pan. Place in the fridge for 1 hour to firm up.
5
Once chilled, make the ganache. Place the double/heavy cream and vanilla into a small saucepan and place over a low heat. Stir occasionally and bring the cream to a simmer. Do not boil!
6
Whilst the cream is heating, break chocolate into small pieces and place into a heatproof bowl. When the cream is simmering, remove from heat and pour over broken up chocolate. Add golden syrup. Whisk slowly until all the chocolate has melted and mixture is thick, glossy and smooth.
7
At this stage, you can now plunge the bottom of the bowl into a bowl of ice cold water to help the ganache cool down, but this is optional. Pour your finished ganache onto the layer of chilled caramel. I picked the tin up and then gently tilted it in a circular motion to help the ganache spread out. In a perfect world, you don't want to spread it with a spatula, just let it spread out on its own into a smooth layer. Then I tapped it a few times on my counter to eliminate any air bubbles.
8
Leave tart at room temperature until it's cooled completely. Sprinkle the top of the tart with flakes of sea salt and then place in the fridge for 1 hour to firm up again.
9
Serve tart cold with double cream poured over the top! Tart will keep in the fridge, covered, for 2 days.

1239

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE BASE:, 1 stick Unsalted Butter, melted, 2-1/2 cups Chocolate Sandwich Cookies, Crushed, FOR THE CARAMEL LAYER:, and more.

Yes, Salted Caramel Chocolate Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salted Caramel Chocolate Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions