Name: Salted Caramel Tart
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Ingredients: 225 g (8 oz) plain sweet biscuits (e.g. Marie, Graham, Digestives), crushed; 150 g (10 tbsp) unsalted butter, melted; 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); ⅓ cup thickened cream (heavy cream, 30%+ fat); 150 g (5 oz) dark chocolate chips or melts; Sea salt flakes, for sprinkling

Description

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

Ingredients

Scale

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

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