Sweet Salted Caramel Tart

Salted Caramel Tart is a show-stopping dessert that combines buttery biscuit crust, rich homemade caramel, and velvety chocolate ganache, all topped with flakes of sea salt. This is the kind of recipe that looks impressive but is actually easy to make at home. With just a few steps and simple ingredients, you’ll create a dessert that’s elegant enough for dinner parties and comforting enough for weekend treats. Let’s dive into making this irresistible tart together.

Why You’ll Love This Salted Caramel Tart

• Perfect flavor balance – sweet, salty, buttery, and chocolatey in every bite

• Beautiful texture – crunchy crust, creamy caramel, smooth ganache

• No complicated techniques – clear steps using basic tools

• Make-ahead friendly – ideal for prepping the day before

• Flexible – swap the base or chocolate to suit your taste

Ingredients

For the Base:

• 225 g (8 oz) plain sweet biscuits (e.g. Marie, Graham, Digestives), crushed

• 150 g (10 tbsp) unsalted butter, melted

For the Caramel:

• 100 g unsalted butter

• 1 cup brown sugar (tightly packed)

• 2 cans (395 g / 14 oz each) sweetened condensed milk

• 1 ¾ tsp fine salt (or 2½–3 tsp sea salt flakes)

For the Chocolate Ganache:

• ⅓ cup thickened cream (heavy cream, 30%+ fat)

• 150 g (5 oz) dark chocolate chips or melts

• Sea salt flakes, for sprinkling

Step-by-Step: How to Make Salted Caramel Tart

1. Prep the Oven & Tin
   Preheat oven to 180 °C (350 °F), or 160 °C for fan-forced. Grease and line only the base of a 23 cm (9″) tart tin with a removable base.

2. Make the Biscuit Base
   Crush biscuits into fine crumbs using a food processor or a ziplock bag and rolling pin. Mix with melted butter until evenly coated and press firmly into the tart tin base and sides. Bake for 10 minutes. Cool for 5 minutes in the fridge.

3. Make the Caramel Filling
   Melt butter in a saucepan over medium heat. Add brown sugar, whisk until melted. Slowly whisk in condensed milk and keep whisking until steam rises (around 4 minutes). Remove from heat, stir in salt, and pour into the baked base.

4. Bake the Caramel
   Bake for 15 minutes until the edges are golden and the surface has a skin but still jiggles in the center. Let cool while you prepare the ganache.

5. Prepare the Chocolate Ganache
   Microwave cream and chocolate in 30-second bursts, stirring until smooth. Cool for 10 minutes, then pour over caramel. Smooth or swirl, then sprinkle with sea salt flakes.

6. Chill & Serve
   Refrigerate for 1.5 hours until the ganache is set. Bring to room temperature before slicing for the perfect creamy texture.

Helpful Tips

• Always cook the caramel until it steams — this ensures a thick, creamy result.

• Use a tart tin with a removable base for easy release.

• Let the ganache cool slightly before pouring so it spreads cleanly.

• Slice with a hot knife for neat edges.

Substitutions and Variations

• Biscuits: Use Graham crackers, Digestives, or any plain sweet biscuit. Adjust butter accordingly.

• Chocolate: Try milk or white chocolate for a sweeter version.

• Flavors: Add espresso powder to the ganache or toasted nuts on top for a twist.

Storage Instructions

• Store in an airtight container for up to 1 week.

• Refrigerate in hot climates, but serve at room temperature for best texture.

• Freeze for up to 2 months. Thaw and bring to room temperature before slicing.

Nutritional Information

• Serving size: 139 g

• Calories per serving: 562

• Sugar: 45g

• Carbs: 60g

• Protein: 6g
  (Values estimated for 14 servings.)

Serving Suggestions

• Serve with whipped cream or vanilla ice cream.

• Garnish with fresh berries for color and tartness.

• Pair with espresso or coffee for balance.

Frequently Asked Questions About Salted Caramel Tart

Can I make this ahead of time?
Yes! It keeps well for several days and tastes even better the next day.

Why is my caramel too soft?
Make sure you whisk until the mixture steams and thickens. Underheating leads to runny caramel.

Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw and bring to room temperature before serving.

How do I get clean slices?
Use a knife dipped in hot water, wiped dry between cuts. Let the tart sit out for 10 minutes before slicing.

Conclusion

Thanks so much for trying this Salted Caramel Tart! It’s a personal favorite that never fails to impress and satisfy. With its rich caramel, silky chocolate, and perfect flaky salt topping, this dessert is easy to love and even easier to make. I hope it brings sweetness to your table and smiles to your guests. Happy baking, and thanks for being part of this food-loving community!

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Salted Caramel Tart

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• Author: lisa
• Total Time: 1 hour 15 minutes (includes chilling)
• Yield: 14–16 servings 1x

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Description

Salted Caramel Tart combines a buttery biscuit crust with homemade caramel and silky dark chocolate ganache, topped with sea salt flakes.

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Ingredients

Scale 1x2x3x

For the Base:

225 g (8 oz) plain sweet biscuits (e.g. Marie, Graham, Digestives), crushed

150 g (10 tbsp) unsalted butter, melted

For the Caramel:

100 g unsalted butter

1 cup brown sugar (tightly packed)

2 cans (395 g / 14 oz each) sweetened condensed milk

1 ¾ tsp fine salt (or 2½–3 tsp sea salt flakes)

For the Chocolate Ganache:

⅓ cup thickened cream (heavy cream, 30%+ fat)

150 g (5 oz) dark chocolate chips or melts

Sea salt flakes, for sprinkling

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Instructions

Prep the Oven & Tin
Preheat oven to 180 °C (350 °F), or 160 °C for fan-forced. Grease and line only the base of a 23 cm (9″) tart tin with a removable base.

Make the Biscuit Base
Crush biscuits into fine crumbs using a food processor or a ziplock bag and rolling pin. Mix with melted butter until evenly coated and press firmly into the tart tin base and sides. Bake for 10 minutes. Cool for 5 minutes in the fridge.

Make the Caramel Filling
Melt butter in a saucepan over medium heat. Add brown sugar, whisk until melted. Slowly whisk in condensed milk and keep whisking until steam rises (around 4 minutes). Remove from heat, stir in salt, and pour into the baked base.

Bake the Caramel
Bake for 15 minutes until the edges are golden and the surface has a skin but still jiggles in the center. Let cool while you prepare the ganache.

Prepare the Chocolate Ganache
Microwave cream and chocolate in 30-second bursts, stirring until smooth. Cool for 10 minutes, then pour over caramel. Smooth or swirl, then sprinkle with sea salt flakes.

Chill & Serve
Refrigerate for 1.5 hours until the ganache is set. Bring to room temperature before slicing for the perfect creamy texture.

Notes

Use different biscuits or chocolates to suit your taste

Caramel must be whisked until steam rises

Let tart warm before slicing for creamy texture

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert

Nutrition

• Serving Size: 139g
• Calories: 562 kcal
• Sugar: 45g
• Carbohydrates: 60g
• Protein: 6g