Salted Caramel Tart
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Cooling
1 hr 30 mins
-
Total Time
40 mins
-
Servings
12
-
Calories
562 kcal
-
Course
Baked Goods
-
Cuisine
American
Salted Caramel Tart
Description
The Salted Caramel Tart begins with a crisp base formed from crushed sweet biscuits mixed with melted butter, pressed into a tart tin and baked to hold its shape. The caramel layer is crafted on the stovetop by melting butter and brown sugar, then whisking in sweetened condensed milk and salt flakes until thickened and smooth. After cooling the biscuit crust, the caramel is poured over it and chilled to set. The final touch is a chocolate ganache made by melting dark chocolate into thickened cream, which is spread over the caramel and topped with sea salt flakes to enhance the flavor contrast.
The combination of textures—from the firm crumbly crust to the creamy caramel and silky chocolate—makes this tart stand out. The salted caramel provides a rich sweetness balanced by salt flakes that highlight the buttery depth. The tart is typically sliced small due to its richness, making it suitable for sharing as a special treat or dessert at gatherings.
Notes indicate that various biscuit types can be used for the base with slight adjustments in butter amount. The tart keeps well in an airtight container for up to a week and can also be frozen for extended storage, though it should be brought to room temperature before serving for optimal creamy texture in the caramel layer. Refrigeration is recommended in hot climates to prevent the chocolate from melting, but again warming slightly before serving ensures the best texture.
Ingredients
Base:
- 225g / 8 oz sweet biscuits Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives, plain, about 2 cups packed, crushed
- 150g / 10 tbsp butter melted (Note 1 for Digestives, unsalted
Caramel:
- 100g / 7 tbsp butter unsalted
- 1 cup brown sugar (tightly packed cup)
- 2 sweetened condensed milk 395g / 14oz each can, cans
- 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)
Chocolate Ganache Topping:
- 1/3 cup thickened cream (heavy cream), or any cream 30%+ fat
- 150g / 5 oz dark chocolate chips melts or chips
- sea salt for topping (recommended, flakes
Instructions
- 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 springform pan of a similar size)
- Blitz biscuits - Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
- Press - Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
- Bake & cool - Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Caramel:
- Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
- Whisk - Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
- Pour into base - Add salt (adjust to taste), then pour the caramel into the tart base.
- Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
- Cool on counter while you make the chocolate.
Chocolate Ganache:
- Melt chocolate - Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Cool then pour - Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
- Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.
Notes
- Use about 2 cups (packed) of crushed sweet biscuits by weight if possible for accuracy.
- If using Digestive biscuits for the crust, reduce butter to 75g as they are more buttery.
- Store the tart in an airtight container for up to one week; the crust edges may soften slightly.
- In hot conditions, refrigerate the tart and bring it to room temperature before serving for creamy caramel.
- The tart freezes well; thaw and warm to room temperature before serving to restore texture.
- Serve small slices due to the richness; recipe yields about 14 to 16 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 139g | |
| Calories | 562cal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
