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A beautifully sliced salted caramel tart with a shiny chocolate ganache layer, sprinkled with flaky sea salt, displayed on a white marble surface with chocolate chips and a drizzle of caramel for decoration.

Caramel Tart Recipe

This caramel tart features a buttery biscuit base, luscious caramel filling, and silky chocolate ganache. Topped with sea salt flakes, it’s an irresistible dessert for any occasion
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine western
Servings 12
Calories 562 kcal

Equipment

  • 23 cm / 9" tart tin with loose base or springform pan
  • Food processor (or ziplock bag and rolling pin)
  • Large saucepan
  • Whisk
  • Heatproof Bowl
  • Microwave (or stovetop for melting chocolate)
  • Spatula

Ingredients
  

Base:

  • 225 g / 8 oz plain sweet biscuits about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
  • 150 g / 10 tbsp unsalted butter melted (Note 1 for Digestives)

Caramel:

  • 100 g / 7 tbsp unsalted butter
  • 1 cup brown sugar tightly packed cup
  • 2 cans sweetened condensed milk 395g / 14oz each can
  • 1 3/4 tsp salt 2 ½ – 3 tsp salt flakes

Chocolate Ganache Topping:

  • 1/3 cup thickened cream heavy cream, or any cream 30%+ fat
  • 150 g / 5 oz dark chocolate melts / chips
  • Sea salt flakes for topping (recommended)

Instructions
 

  • Prepare the crust: Preheat the oven to 180°C/350°F (160°C fan-forced). Blitz biscuits into fine crumbs, mix with melted butter, and press into a tart tin. Bake for 10 minutes and cool.
    A white marble cooktop with a bowl of biscuit crumbs mixed with melted butter, a tart tin being pressed with the crumb mixture, and a spatula smoothing the base evenly.
  • Make the caramel: Melt butter in a saucepan, whisk in brown sugar, and add condensed milk. Whisk until thick and steaming, then add salt to taste. Pour into the tart base.
    A saucepan on a white marble cooktop with butter and brown sugar bubbling together to create caramel, with a can of condensed milk placed beside the pan.
  • Bake the caramel: Bake the tart for 15 minutes until the edges are golden and a skin forms on top. Cool at room temperature.
    A tart tin filled with golden caramel, freshly baked, resting on a cooling rack over a white marble cooktop.
  • Prepare ganache: Microwave cream and chocolate in 30-second bursts, stirring in between until smooth. Let cool for 10 minutes.
    A small glass bowl on a white marble cooktop containing cream and chocolate chips, with a spoon stirring the mixture into a glossy chocolate ganache.
  • Finish with ganache: Pour ganache over the caramel, smooth or swirl the top, and sprinkle with sea salt flakes.
  • Set and serve: Refrigerate for 1 ½ hours until set. Remove tart from the tin, let it come to room temperature, slice, and serve.
    A beautifully sliced salted caramel tart with a shiny chocolate ganache layer, sprinkled with flaky sea salt, displayed on a white marble surface with chocolate chips and a drizzle of caramel for decoration.