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!

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