Caramel and chocolate has to be one of the most indulgent combinations when it comes to desserts. This Salted Caramel Chocolate Tart has a rich dark chocolate ganache filling, with a hidden layer of salted caramel underneath. It's made with an easy biscuit base, so there's no baking involved to make this divine dessert. I've topped it with whipped cream, more caramel sauce and chocolate shavings.
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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, crush the biscuits into crumbs either using a food processor or bashing them up with the end of a rolling pun. Mix them with the melted butter and press into a loose bottomed tart tin. Place in the fridge to chill and set.
Pour the caramel sauce into the biscuit base. Make the ganache by heating up the double cream, adding the dark chocolate and stirring until the chocolate is fully melted and you have a smooth and glossy mixture.
Pour the ganache over the caramel layer. Put the tart into the fridge to set. Once fully set, decorate with more caramel sauce, whipped cream and chocolate shavings.
For the full recipe with measurements, head to the recipe card at the end of this post.
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 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. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
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 use a dairy free caramel for the filling. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.
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 vigorously 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 palette knife to gently loosen the base, then slide it onto a serving plate.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. 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
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More Salted Caramel recipes...
Salted Caramel Chocolate Tart
Ingredients
For the biscuit base
- 275 g Digestive biscuits crushed
- 135 g Butter or baking spread melted
For the salted caramel
- 175 g Salted caramel sauce good quality shop bought or homemade
For the chocolate ganache
- 275 g Dark chocolate
- 275 ml Double cream
For decoration (optional)
- 150 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- 2 tbsp Salted caramel sauce
- 1-2 tbsp Chocolate shavings
Instructions
- 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 gently 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
- Put the biscuit base in the fridge for 30 minutes to set and firm up
- Pour the salted caramel sauce into the biscuit base and smooth out into an even layer
- To make the chocolate ganache, warm the double cream up in a pan on a low heat, give it a stir regularly. Take the cream off the heat when it starts to steam. Add the chocolate to the cream and leave it for a couple of minutes, then stir until it all melts together
- Pour the ganache into the biscuit base over the caramel sauce. Gently spread it out and smooth the top using a small palette knife. You can also tap the tin very gently on the work surface to even out the ganache and remove any air bubbles. Put in the fridge for at least 4 hours, or ideally overnight, to set
- When ready to serve, remove the tart from the tin, whip up the double cream with the icing sugar and vanilla extract and pipe it around the edges of the tart. Drizzle the tart with the salted caramel sauce. Then use a potato peeler to grate dark chocolate shavings over the top
- Serve immediately. Store leftovers in the fridge and eat within 2-3 days
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.
Alexandra @ It's Not Complicated Recipes
Oh, how deliciously divine and decadent this is - a real crowd pleaser of a dessert!
thebakingexplorer
Thank you! I certainly hope so!
Monika Dabrowski
This chocolate tart looks so elegant, and salted caramel is so much better than plain!
thebakingexplorer
Thank you Monika, I agree about the caramel!
Louise Fairweather
This looks amazing! I would like some now! Thanks for sharing on #cookblogshare
thebakingexplorer
Thanks Louise!
The Girl Next Door
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.
thebakingexplorer
Haha thank you! I think I'll join you for a swim!! 😀
Jhuls | The Not So Creative Cook
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!
thebakingexplorer
Thanks Jhuls!
Helen at the Lazy Gastronome
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/
thebakingexplorer
Thanks Helen! I'll look out for the next one!
jenny paulin
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
thebakingexplorer
Thanks so much Jenny!
Of Goats and Greens
Looks very rich, but sure to be a hit. Thanks for bringing this to Fiesta Friday!
thebakingexplorer
It's defiitely a decadent treat! A small slice goes a long way 🙂
Rita
Chocolate I could gobble this up this right now!
Good for any occasion!
Thanks for bringing this to Fiesta Friday
thebakingexplorer
Thanks Rita!