Caramel and chocolate has to be one of the most indulgent combinations when it comes to desserts. I could never resist any dessert involving both of them! This Salted Caramel Chocolate Tart has a rich dark chocolate ganache filling, with a hidden layer of salted caramel underneath. I did think about doing it with a pastry base to begin with, but I have a baby now so time is not on my side, so a biscuit base it was! I do love a biscuit base and it paired so well with the caramel and chocolate filling. I’ve added a generous dollop of whipped cream for decoration too!
To make the base I used my food processor to whizz up the digestive biscuits into crumbs. I mixed them with the melted butter and pressed them into a loose bottomed tart tin. Then I baked it for 10 minutes.
I mixed the salt into the caramel sauce and poured it into the biscuit base.
To make the ganache I melted the cream, butter and dark chocolate together then poured it over the caramel layer. It went into the fridge to set.
I topped the Salted Caramel Chocolate Tart with some whipped cream and dark chocolate shavings.
This Salted Caramel Chocolate Tart would make such a fabulous dinner party dessert! It’s so decadent and delicious!
I’m linking this recipe up with Cook Blog Share hosted by A Strong Coffee, Bake of the Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook and Of Goats And Greens.
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Price: £8.44Was: £9.25
Salted Caramel & Chocolate Tart
For the biscuit base
- 350 g Digestive biscuits
- 150 g Butter or baking spread
For the caramel layer
- 150 g Carnation caramel
- 1/4 tsp Salt
For the chocolate ganache
- 350 g Dark chocolate
- 100 g Butter
- 250 ml Double cream
For decoration (optional)
- 150 g Double cream
- Chocolate shavings
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
To make the base use a food processor to whizz up the digestive biscuits into crumbs, or you can put them in a bowl and bash them with a rolling pin
Mix the melted butter into the biscuit crumbs and press them into a loose bottomed 23cm/9" tart tin covering both the base and sides
Bake the biscuit base for 10 minutes, take out and set aside to cool
Mix the salt into the caramel and pour into the biscuit base
To make the ganache put the double cream, dark chocolate and butter into a pan and melt together on a low heat until it becomes a rich glossy chocolate sauce
Pour the chocolate sauce into the biscuit base over the caramel, put the tart in the fridge for at least 2 hours to set
When ready to serve, whip up the double cream decoration and spoon onto the tart. Then use a potato peeler to grate dark chocolate shavings over the top
Serve immediately. Store leftovers in the fridge and eat within 2 days
If you wanted to do a pastry base instead you can follow the recipe from my Pumpkin Pie
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