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Salted Caramel & Chocolate Tart

Salted Caramel & Chocolate Tart

Biscuit base filled with salted caramel sauce and dark chocolate ganache, topped with whipped cream
Course Dessert
Cuisine British
Keyword Dessert
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 442kcal
Author thebakingexplorer


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


  • 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


  • 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.


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