Introduction

This Salted Caramel Tart combines a buttery biscuit crust with a luscious, homemade salted caramel filling, topped with rich dark chocolate ganache. It’s a perfect balance of sweet and salty flavors that will impress any dessert lover.

A slice of tart is shown on a white plate with a white marbled surface. The tart has three visible layers: the bottom layer is a crumbly golden-brown crust, the middle layer is a smooth, creamy light caramel color filling, and the top layer is a thick, shiny dark chocolate ganache sprinkled lightly with coarse salt crystals. A silver fork is lifting a bite of the tart, showing off the soft texture of the middle and top layers. There are some crumbs scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

225g / 8 oz plain sweet biscuits (about 2 cups packed, crushed; Arnott’s Marie Crackers, Graham Crackers, or Digestives)
150g / 10 tbsp unsalted butter, melted (for crust)

100g / 7 tbsp unsalted butter (for caramel)
1 cup brown sugar, tightly packed

2 cans sweetened condensed milk (395g / 14oz each)
1 3/4 tsp salt (2 ½ – 3 tsp salt flakes, adjust to taste)

1/3 cup thickened cream (heavy cream, 30%+ fat)
150g / 5 oz dark chocolate melts or chips
Sea salt flakes, for topping (recommended)

Instructions

Step 1: Preheat oven to 180°C/350°F (160°C fan-forced). Grease and line the base only of a 23cm / 9″ tart tin with a loose base or a similarly sized springform pan.
Step 2: Blitz biscuits by roughly breaking them up and processing in a food processor until fine crumbs form. Alternatively, place biscuits in a ziplock bag and crush with a rolling pin.
Step 3: Pour crumbs into a bowl, add melted butter and mix until it resembles wet sand with no dry crumbs. Press the mixture firmly into the base and sides of the prepared tin, using a flat object like a cup to help.

Step 4: Transfer the tart tin to a tray, bake for 10 minutes, then remove and cool slightly. Chill in the fridge for 5 minutes after cooling.
Step 5: To make the caramel, melt 100g butter in a large saucepan over medium heat. Add brown sugar and whisk to combine (butter may not fully incorporate).
Step 6: When the mixture starts bubbling and sugar is melted, slowly pour in condensed milk while whisking continuously. Keep whisking until steam rises (~4 minutes), then remove from heat.

Step 7: Stir in salt to taste, then pour the caramel evenly over the tart base.
Step 8: Bake for 15 minutes until the caramel edges are golden and a skin forms on top but the center still jiggles slightly.
Step 9: Allow the tart to cool on the counter as you prepare the chocolate ganache.

Step 10: Place cream and chocolate in a heat-proof bowl. Microwave in 2 x 30 second intervals, stirring between, until smooth and melted.
Step 11: Let the ganache sit for 10 minutes to thicken slightly, then pour it over the caramel layer. Smooth the top or create swirls, and sprinkle with sea salt flakes.
Step 12: Refrigerate the tart for 1½ hours until the chocolate ganache is set. Remove and bring to room temperature before slicing for best results. Carefully handle when removing from the tart tin or leave the sides on for easier serving.

Tips & Variations

For a crunchier crust, use Graham Crackers or Digestives if Marie Crackers are unavailable.
Adjust the salt flakes in the caramel and on top to suit your taste; salted caramel is all about balance.
Use full-fat cream for the ganache to ensure a smooth, glossy finish.

Try adding a teaspoon of vanilla extract to the caramel for extra depth of flavor.

Storage

Store the tart in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes to soften the ganache slightly. Leftovers can be sliced and gently reheated in a microwave for a few seconds if preferred warm.

How to Serve

A slice of dessert with three clear layers sits on a white plate over a white marbled texture. The bottom layer is a crumbly light brown crust with a rough texture. The middle layer is a smooth, creamy peanut butter-colored filling, thick and soft. The top layer is a shiny, dark chocolate glaze, smooth and glossy, sprinkled with small flakes of white sea salt. A spoon is pulling a bite-sized piece from the slice, showing the layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart ahead of time?

Yes, the tart can be made 1-2 days ahead and refrigerated. Just bring it to room temperature before serving for the best texture and flavor.

What can I use if I don’t have a tart tin with a loose base?

You can use a springform pan of a similar size. Just be careful when removing the tart to avoid breaking the crust.