Salted Caramel Chocolate Tart


For the base:
2 1/2 cups (300g) chocolate sandwich biscuits, crushed (I used Bourbon creams and blitz them in a food processor)
1 stick (113g) unsalted butter

For the caramel layer:
3/4 of a 14oz/397g tin of Carnation caramel
1/2 tsp salt

For the ganache:
1 1/4 cups (300ml) double/heavy cream
1/2 tsp vanilla extract
3.5 oz (100g) good quality dark chocolate
7 oz (200g) good quality milk chocolate
2 tbsp golden syrup
Sea salt flakes for garnish

  1. Spray a 9 or 10 inch loose bottom tart pan with cooking spray and leave to one side.
  2. Pour melted butter onto your chocolate biscuit crumbs and mix until all the biscuit crumbs are coated in butter.
  3. Tip into your prepared pan and use your hands/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.
  4. Place in the fridge for at least an hour, up to 4 to firm up.
  5. Once chilled, place Carnation caramel into a medium sized bowl, add the salt and then mix until well combined.
  6. 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 an hour to firm up.
  7. 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!
  8. Whilst the cream is heating, break the chocolate into small pieces and place into a heatproof bowl.
  9. When the cream is simmering, remove from heat and pour over your broken up chocolate. Add in the golden syrup.
  10. Whisk slowly until all the chocolate has melted and the mixture is thick, glossy and smooth.
  11. 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.
  12. 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 prevent air bubbles.
  13. 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 an hour to firm back up.
  14. Serve tart cold with double cream poured over the top!
  15. Tart will keep in the fridge, covered, for 2 days.

Recipe Notes
You can use all dark chocolate, or more dark than milk. As long as it adds up to 300g, use whatever ratio of milk to dark you like! Just make sure it's good quality chocolate.

Original Recipes visit: Salted Caramel Chocolate Tart @

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