Indulge in this irresistibly creamy Salted Caramel Tart, where buttery biscuit crust meets luxuriously smooth caramel and a rich chocolate topping.
Packed with good fats from butter and chocolate, this dessert offers a satisfying treat without overwhelming sweetness.
Quick to prepare and perfect for gatherings or weekend baking, it’s a decadent yet approachable option for everyday indulgence.
Creamy Salted Caramel Tart
Equipment
- 23 cm / 9" tart tin with removable base or springform pan
- Mixing bowls (2–3)
- Food processor or rolling pin and ziplock bag
- Saucepan
- Whisk
- Heatproof bowl
- Spatula
Ingredients
For the Base:
- 225 g plain sweet biscuits e.g., Marie, Graham, or Digestives
- 150 g unsalted butter melted
For the Caramel:
- 100 g unsalted butter
- 1 cup brown sugar packed
- 2 cans 395 g each sweetened condensed milk
- 1 ¾ tsp salt or 2 ½–3 tsp sea salt flakes
For the Chocolate Ganache Topping:
- ⅓ cup thickened cream 30%+ fat
- 150 g dark chocolate chopped or chips
- Sea salt flakes for garnish
Instructions
- Prepare Your Tart Pan: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Take a 23 cm (9-inch) tart tin with a removable base or a springform pan of similar size. Grease only the base lightly with butter or non-stick spray, then line it with parchment paper. This ensures the tart will release easily after baking.
- Crush the Biscuits for the Base: Roughly break the biscuits into smaller pieces. Place them in a food processor and pulse until they form fine, uniform crumbs. If you don’t have a food processor, place the biscuits into a large ziplock bag, seal it, and crush with a rolling pin until the crumbs are evenly fine. You want a texture like wet sand—no large chunks.
- Combine Biscuits with Butter: Transfer the biscuit crumbs to a mixing bowl. Pour in the melted butter and mix thoroughly with a spatula or your hands. Keep mixing until all crumbs are coated and the mixture holds together slightly when pressed—it should feel like damp sand. This ensures the base will bind together during baking.
- Press Base into Pan: Pour the crumb-butter mixture into the prepared tart pan. Using the bottom of a flat cup, glass, or small measuring cup, press the crumbs firmly into the base and up the sides of the pan. Make sure it’s evenly compressed; a well-packed base prevents crumbling when cutting. Place the pan on a tray for easy handling.
- Bake the Base: Place the tart pan on the middle rack of the preheated oven and bake for 10 minutes. The heat will lightly set the base. Once done, remove it carefully (it will be hot!) and place it in the fridge for 5 minutes to cool slightly. This prevents the caramel from melting the base when poured in the next step.
- Prepare the Caramel Mixture: In a large saucepan over medium heat, melt 100 g of unsalted butter. Once melted, add 1 cup of packed brown sugar. Whisk continuously to combine, even if the butter doesn’t fully incorporate at first. As the mixture begins to bubble and the sugar dissolves, pour in the 2 cans of sweetened condensed milk gradually, whisking constantly.
- Cook the Caramel: Continue whisking over medium heat for about 4 minutes, until steam rises and the caramel thickens slightly. Be vigilant—stirring constantly prevents burning and ensures a smooth texture. Once done, remove the saucepan from the heat and stir in 1 3/4 teaspoons of salt (or adjust to taste).
- Pour Caramel into Base: Carefully pour the warm, silky caramel over the baked biscuit base. Use a spatula to smooth it evenly across the surface, reaching the edges. The caramel should be thick yet still slightly wobbly in the center.
- Bake the Caramel Layer: Return the tart to the oven and bake for 15 minutes. The edges of the caramel will develop a delicate golden “skin,” while the center remains soft and slightly jiggly. This ensures the tart will have the perfect creamy texture when cooled.
- Cool the Tart Before Ganache: Remove the tart from the oven and allow it to cool to room temperature on a wire rack or countertop. This prevents the ganache from melting when poured. Cooling thoroughly at this stage is crucial for a clean, glossy finish.
- Prepare Chocolate Ganache: Place 150 g of chopped dark chocolate in a heatproof bowl. Heat 1/3 cup of thickened cream in the microwave or on a stovetop until warm but not boiling. Pour the cream over the chocolate and let it sit for 30 seconds, then stir until smooth and glossy.
- Pour Ganache Over Caramel: Allow the ganache to cool for 10 minutes to thicken slightly, then gently pour it over the caramel layer. Use a spatula to spread it evenly, or create decorative swirls while the chocolate is still soft. Sprinkle lightly with sea salt flakes for contrast.
- Refrigerate to Set: Place the tart in the refrigerator for 1½ hours. This allows both the caramel and chocolate to set fully. For the best texture, remove the tart from the fridge about 15 minutes before serving to bring it to room temperature.
- Slice and Serve: Carefully remove the tart from the pan by sliding off the sides or lifting the removable base. Use a sharp knife, wiping it clean between cuts, to achieve clean slices. Serve as a luxurious treat with coffee or tea. The result is a rich, creamy tart with a perfect balance of sweet caramel, buttery base, and silky chocolate ganache.
Notes
- Biscuits Selection: Use plain sweet biscuits like Marie, Graham, or Digestives for the best texture. If using Digestives, reduce butter slightly to prevent an overly greasy base. Flavored biscuits like Gingernuts also work but may alter the sweetness slightly.
- Caramel Salt: Adjust salt to taste. Using sea salt flakes adds a nice texture and flavor contrast.
- Chocolate Choice: Dark chocolate 60–70% works best for balance; milk chocolate will make it sweeter.
- Serving Size: The tart is rich, so 12–14 slices are sufficient. Smaller portions make it easier to enjoy without feeling heavy.
- Freezing: Can be frozen for up to 2–3 weeks. Always bring to room temperature before serving for creamy texture.
- Baking Tip: Don’t overbake the caramel; it should have a slight jiggle in the center when done.
Chef’s Secrets For Perfect Tart
To achieve a perfectly creamy caramel, constant whisking while cooking is crucial. This prevents lumps and ensures a smooth texture.
Allow the caramel to slightly cool before pouring, as it will set beautifully without sinking into the biscuit base.
For a shiny ganache, use chocolate with at least 30% cocoa butter and ensure the cream isn’t boiling when mixed.
Press the base firmly and evenly for a clean, professional finish.
Serving Suggestions For Elegant Dessert
This tart shines best served slightly chilled at room temperature.
Pair it with a cup of espresso, cappuccino, or a lightly sweet dessert wine.
For a festive touch, add fresh berries or edible gold leaf on top.
It also pairs well with lightly whipped cream or a scoop of vanilla bean ice cream, enhancing the creamy, buttery caramel flavor.
Perfect for dinner parties or casual afternoon tea.
Storage Tips To Keep Fresh
Store the tart in an airtight container in the refrigerator for up to one week.
This prevents the chocolate from melting in warm climates and keeps the caramel creamy.
If freezing, wrap tightly in plastic and foil, then thaw in the fridge overnight before serving.
Always bring to room temperature before slicing, as cutting cold caramel can cause cracking or sticking to the knife.
Frequently Asked Questions
1. Can I use different biscuits for the base?
Yes! Any plain, slightly sweet biscuit works, such as Marie, Graham, Digestives, or Arrowroot.
Adjust butter quantity if using more buttery biscuits to maintain the perfect crumb texture.
2. Do I need a candy thermometer for the caramel?
No thermometer is needed. Whisking constantly while cooking until the mixture thickens and steam rises ensures the caramel sets perfectly.
Visual cues, like a slight jiggle in the center, are reliable.
3. Can I make this tart ahead of time?
Absolutely! The tart can be prepared a day or two in advance. Refrigerate after adding ganache and bring to room temperature before serving for the best texture.
4. What chocolate works best for the ganache?Dark chocolate with 60–70% cocoa gives a balanced sweetness. Milk chocolate is sweeter and softer, while semi-sweet chocolate offers a mild bitter contrast to the caramel. Avoid low-quality chocolate to ensure smooth, glossy ganache.
5. Can I make this tart vegan or dairy-free?
For a vegan version, use coconut condensed milk and plant-based butter. Ensure the chocolate is dairy-free. The texture will be slightly different but still deliciously creamy.
