Description

This Salted Caramel Tart features a buttery biscuit crust filled with rich, gooey salted caramel topped with a smooth dark chocolate ganache. The combination of sweet caramel, deep chocolate, and a hint of sea salt creates a decadent dessert perfect for impressing guests or indulging any sweet tooth.

Ingredients

Scale

Crust

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

Caramel Filling

100g / 7 tbsp unsalted butter
1 cup brown sugar, tightly packed
2 cans sweetened condensed milk (395g / 14oz each)
1 3/4 tsp salt (adjust between 2 ½ – 3 tsp salt flakes to taste)
1/3 cup thickened cream (heavy cream, 30%+ fat)

Chocolate Ganache Topping

150g / 5 oz dark chocolate melts or chips
Sea salt flakes, for topping (recommended)

Instructions

Prepare Tart Shell: Preheat the oven to 180°C/350°F (160°C fan-forced). Grease and line only the base of a 23cm / 9″ tart tin with a loose base or springform pan.
Crush Biscuits: Roughly break the biscuits and blitz in a food processor until fine crumbs form, or crush with a rolling pin in a ziplock bag.
Form Crust: Mix the crushed biscuits with melted butter until combined and resembling wet sand with no dry crumbs. Press firmly into the base and sides of the tart tin using a flat object like a cup.
Bake Crust: Place the tart tin on a tray and bake for 10 minutes. Remove and cool slightly, then chill in the fridge for 5 minutes.
Make Caramel Base: In a large saucepan over medium heat, melt butter. Add brown sugar and whisk to combine, noting the butter may not fully incorporate initially.
Cook Caramel: Once bubbling and sugar has melted, slowly whisk in the condensed milk. Continue whisking constantly until steam rises (about 4 minutes), then remove from heat.
Add Salt & Pour Caramel: Stir in salt to taste and pour the caramel evenly over the cooled tart crust.
Bake Caramel: Bake for 15 minutes until the edges of the caramel turn golden, a skin forms on top, and the center jiggles slightly.
Cool Caramel: Leave the tart to cool at room temperature as you prepare the ganache.
Make Chocolate Ganache: Place cream and dark chocolate in a heatproof bowl. Microwave in two 30-second bursts, stirring between, until smooth.
Set Ganache: Allow ganache to cool and thicken for 10 minutes, then pour over the caramel layer. Smooth the surface or swirl as desired. Sprinkle with sea salt flakes.
Chill Tart: Refrigerate for 1½ hours to set the chocolate.
Serve: Remove from fridge, bring to room temperature before slicing. Carefully release the tart from the base or serve with the base left intact for ease.

Notes

The biscuit base can be made using Marie, Graham, or Digestive biscuits for slightly different flavor profiles.
Adjust the salt flakes used in the caramel to your preference for sweetness and saltiness balance.
Use heavy cream with 30% or higher fat content for a rich, smooth ganache.
Allowing the tart to come to room temperature before slicing ensures cleaner cuts.
Keep an eye on the caramel during baking to avoid overcooking which can make it too firm.
Sprinkling sea salt flakes adds a delightful contrast to the sweetness of caramel and chocolate.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Keywords: salted caramel tart, caramel dessert, chocolate ganache tart, biscuit crust tart, homemade caramel tart