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    Salted Caramel Chocolate Tart

    24/05/2019 by thebakingexplorer 18 Comments

    Jump to Recipe Print Recipe

    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!

    Salted Caramel & Chocolate Tart

    Ingredient Tips & Equipment Information

    • You can use either butter or a baking spread for the biscuit base.
    • I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
    • Make sure to use double cream for the ganache filling, single cream will not work.
    • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Salted Caramel Chocolate Tart

    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 poured the caramel sauce 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!

    Salted Caramel & Chocolate Tart

    What caramel sauce is best to use?

    My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.

    How long does the tart last for and can it be frozen?

    The tart should be stored in the fridge and will last for 3 days. Unfortunately this recipe is not suitable for freezing.

    Can you make this recipe with a pastry base?

    Yes, you can follow the shortcrust pastry recipe used in my Bakewell Tart recipe. Or if you'd like a chocolate pastry base, you can use the recipe from my Vegan Chocolate Tart.

    Can this recipe be made gluten or dairy free?

    You can make this recipe gluten free by using gluten free biscuits for the base. Most shops, especially larger stores, will stock gluten free biscuits. To make this tart dairy free, replace the double cream with coconut milk and make sure the chocolate you use is dairy free. You will also have to replace the whipped cream with a whipped soy or coconut cream and use a dairy free spread for the biscuit base. Check my Vegan Chocolate Tart recipe for more details on how to make a dairy free chocolate ganache filling. You will also need to decorate the tart with a dairy free alternative to double cream and use a dairy free caramel for the filling.

    Salted Caramel & Chocolate Tart

    More tips for making the Salted Caramel & Chocolate Tart:

    • The whipped cream decoration is optional, but delicious!
    • A US cup measure or a shot glass make handy tools for pressing the biscuit base into the tin and up the sides evenly.
    • If the ganache splits, add a splash of milk and whisk it vigurously to bring it back.
    • To remove the tart from the tin, place it onto a can (of beans, soup etc), then gently pull the sides of the tin downwards. Take the tart (still attached to the base of the tin) off the can. Use a palatte knife to gently loosen the base, then slide it onto a serving plate.

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • 9" tart tin
    • Mixing bowls
    • Measuring spoons
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Dark chocolate
    • Salted Caramel Sauce

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Salted Caramel recipes...

    • Salted Caramel Cheesecake (No Bake)
    • Salted Caramel Egg Brownies
      Salted Caramel Egg Brownies
    • Salted Caramel Fudge
      Salted Caramel Fudge
    • Salted Caramel Cake
      Salted Caramel Cake
    • Salted Caramel Cupcakes
      Salted Caramel Cupcakes
    • Salted Caramel Rocky Road
      Salted Caramel Rocky Road
    Salted Caramel & Chocolate Tart

    Salted Caramel & Chocolate Tart

    Biscuit base filled with salted caramel sauce and dark chocolate ganache, topped with whipped cream
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Dessert
    Prep Time: 1 hour hour 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the biscuit base

    • 350 g Digestive biscuits
    • 150 g Butter or baking spread

    For the caramel layer

    • 150 g Caramel sauce good quality shop bought or homemade
    • ¼ 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
    Metric - US Customary

    Instructions

    • 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 (if it's not already a salted caramel sauce) 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • You can use either butter or a baking spread for the biscuit base.
    • I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
    • Make sure to use double cream for the ganache filling, single cream will not work.
    • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 442kcal | Carbohydrates: 33g | Protein: 4g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 293mg | Potassium: 227mg | Fiber: 3g | Sugar: 17g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg

    If you like this, check out more of my Sweet Tarts & Pies recipes!

    « Biscoff Cheesecake (No Bake)
    Reese's Peanut Butter Cup Cookies »

    Reader Interactions

    Comments

    1. Alexandra @ It's Not Complicated Recipes

      May 25, 2019 at 12:57 pm

      5 stars
      Oh, how deliciously divine and decadent this is - a real crowd pleaser of a dessert!

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:05 pm

        Thank you! I certainly hope so!

        Reply
    2. Monika Dabrowski

      May 26, 2019 at 3:28 pm

      5 stars
      This chocolate tart looks so elegant, and salted caramel is so much better than plain!

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:06 pm

        Thank you Monika, I agree about the caramel!

        Reply
    3. Louise Fairweather

      May 26, 2019 at 5:24 pm

      This looks amazing! I would like some now! Thanks for sharing on #cookblogshare

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:27 pm

        Thanks Louise!

        Reply
    4. The Girl Next Door

      May 27, 2019 at 6:31 am

      Oh, my God! I could dive into that dart and stay there for hours! 🙂 It looks so, so good!
      Perfect for chocoholics and lovers of salted caramel. Thank you for sharing this beautiful recipe.

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:33 pm

        Haha thank you! I think I'll join you for a swim!! 😀

        Reply
    5. Jhuls | The Not So Creative Cook

      May 27, 2019 at 9:06 am

      I could imagine my teeth sinking into this elegant-looking, rich and decadent tart! I love the combination of salted caramel and chocolate. Thank you for sharing at Fiesta Friday, Kat!

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:36 pm

        Thanks Jhuls!

        Reply
    6. Helen at the Lazy Gastronome

      May 27, 2019 at 7:45 pm

      Oh man that looks so rich and decadent! I'd be honored if you shared them and some of your other recipes at our What's for Dinner party!
      http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-202/

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:36 pm

        Thanks Helen! I'll look out for the next one!

        Reply
    7. jenny paulin

      May 27, 2019 at 10:14 pm

      5 stars
      what I would not give for a slice of this right now!!! such scrumptious flavours and it looks soooooooo good! thank you for making me hungry and for sharing with #Bakeoftheweek x

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:37 pm

        Thanks so much Jenny!

        Reply
    8. Of Goats and Greens

      May 30, 2019 at 1:45 am

      Looks very rich, but sure to be a hit. Thanks for bringing this to Fiesta Friday!

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:38 pm

        It's defiitely a decadent treat! A small slice goes a long way 🙂

        Reply
    9. Rita

      June 05, 2019 at 12:00 am

      5 stars
      Chocolate I could gobble this up this right now!
      Good for any occasion!
      Thanks for bringing this to Fiesta Friday

      Reply
      • thebakingexplorer

        June 17, 2019 at 9:39 pm

        Thanks Rita!

        Reply

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