Salted Caramel Chocolate Tart

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!

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!

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.

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 & 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 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour 25 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!