If you have a sweet tooth that craves the perfect balance of rich indulgence and a touch of savory magic, this Salted Caramel Tart Recipe is going to be your new best friend. Imagine a buttery biscuit crust cradling a luscious, silky salted caramel filling, crowned with a glossy dark chocolate ganache and finished with a sprinkle of sea salt flakes. Each bite melts in your mouth, where sweet meets salty in the most harmonious dance. This classic dessert is deceptively simple to make but sure to impress anyone lucky enough to have a slice.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this show-stopping dessert. Each ingredient plays a crucial role, from giving structure and crunch to layering on deep, comforting flavors and silky textures.
- 225g plain sweet biscuits: Using Arnott’s Marie Crackers or Graham Crackers gives a crumbly but sturdy base that holds the tart beautifully.
- 150g unsalted butter, melted: This binds the biscuit crumbs together, ensuring a crisp crust with a lovely buttery flavor.
- 100g unsalted butter: Key to making the caramel extra rich and smooth.
- 1 cup brown sugar: Adds depth and molasses notes perfect for caramel.
- 2 cans sweetened condensed milk: The magic ingredient that transforms brown sugar and butter into luscious caramel.
- 1 3/4 tsp salt: Balances sweetness, enhances flavor, and helps create that signature salted caramel punch.
- 1/3 cup thickened cream: Gives creaminess and velvety texture to the caramel.
- 150g dark chocolate melts or chips: For the rich, glossy ganache topping that adds bittersweet contrast.
- Sea salt flakes: A final sprinkle to amplify the salty-sweet experience and add a little crunch.
How to Make Salted Caramel Tart Recipe
Step 1: Prepare Your Tart Base
First things first, preheat your oven to 180°C (350°F), and grease a 23cm (9-inch) tart tin with a loose base for easy removal later. This size is perfect for serving about 12 indulgent slices. The loose base is a game changer, letting you lift out the tart without any drama.
Step 2: Crush the Biscuits
Roughly break up the biscuits and blitz them in a food processor until they turn into fine crumbs. If you don’t have a processor, no worries — place the biscuits in a ziplock bag and crush them with a rolling pin. This crumbly, sandy texture is what forms the foundation of your crust.
Step 3: Form the Crust
In a bowl, combine the biscuit crumbs with the melted butter. Stir until the mixture resembles wet sand with no dry patches. Press this mixture firmly into the base and up the sides of your tart tin—using the bottom of a glass or cup helps get an even, compact crust. The evenness of this crust will give your tart that perfect bite.
Step 4: Bake and Chill the Crust
Place the crust on a baking tray to handle it safely and bake in the oven for 10 minutes. While this step seems short, it’s essential to set the crust so it holds up under the caramel filling. Then, let it cool slightly before chilling it in the fridge for about five minutes.
Step 5: Make the Salted Caramel Filling
In a saucepan, melt 100g unsalted butter and stir in 1 cup of tightly packed brown sugar on medium heat. Once combined, gradually add the two cans of sweetened condensed milk, stirring continuously to avoid lumps. Let the mixture simmer gently until thickened and caramel-colored — about 10 minutes. Then stir in 1 3/4 teaspoons of salt, adjusting to taste if you like it more or less salty, and remove from heat.
Step 6: Pour and Set the Caramel
Pour your golden caramel over the chilled crust, smoothing the top with a spatula. Pop it back in the fridge to set for at least two hours or until firm. This step is where patience really pays off, as the caramel thickens into that silky, sliceable texture everyone loves.
Step 7: Add the Chocolate Ganache
To finish, gently melt the dark chocolate chips over a double boiler or in short bursts in the microwave. Once smooth, pour the chocolate ganache over the set caramel. Spread evenly and immediately sprinkle with sea salt flakes for that irresistible salty crunch.
Step 8: Chill and Serve
Refrigerate the tart for another hour to let the chocolate set completely before slicing into it. This tidbit ensures clean slices and that stunning layered look.
How to Serve Salted Caramel Tart Recipe
Garnishes
To really make your Salted Caramel Tart Recipe pop at the table, consider topping slices with fresh raspberries or a dollop of whipped cream. The bright tartness of berries balances the rich caramel perfectly, and cream adds a light, airy contrast to the dense layers.
Side Dishes
This tart shines on its own but pairs beautifully with a simple espresso or a scoop of vanilla bean ice cream. The cold creaminess of ice cream next to the warm caramel flavor will make your taste buds sing.
Creative Ways to Present
For a crowd, slice the tart into small bites and arrange on a platter with edible flowers or delicate mint leaves for a refined look. To add extra texture, consider drizzling with extra caramel sauce or sprinkling chopped toasted nuts on top for a surprise crunch.
Make Ahead and Storage
Storing Leftovers
This Salted Caramel Tart Recipe keeps wonderfully in the fridge for up to 4 days when covered tightly. The flavors even deepen a bit as it rests, making it perfect for preparing ahead of a dinner party or celebration.
Freezing
If you want to save some for later, slice the tart and freeze pieces individually wrapped in parchment and foil. Frozen tart can last up to 2 months. Just thaw in the fridge overnight before serving for that perfect texture.
Reheating
Since this tart is best enjoyed chilled or at room temperature, reheating is not recommended. If desired, let slices sit out for 15-20 minutes before serving to soften the ganache slightly and rejuvenate the caramel richness.
FAQs
Can I use different biscuits for the crust?
Absolutely! While Arnott’s Marie Crackers or Graham Crackers are traditional and deliver the best texture, digestives or other plain sweet biscuits work well too. Just avoid overly flavored cookies that may overpower the caramel.
Is it possible to make this tart gluten-free?
Yes! Simply swap the plain sweet biscuits with your favorite gluten-free crumbly biscuits. Make sure they have a plain, slightly sweet flavor for the best balance with the caramel.
Why is salt added to the caramel?
Salt enhances the complexity of the caramel by balancing out the sweetness and amplifying the rich butter and brown sugar flavors. It creates that unforgettable salted caramel combination.
Can I prepare this tart in advance for a party?
Definitely. This tart actually tastes even better after sitting overnight as it allows the flavors to meld. Just keep it covered in the fridge until you’re ready to serve.
What’s the best way to cut neat slices?
Use a sharp knife warmed under hot water and wiped dry before each cut. This prevents the ganache and caramel from sticking and gives you clean, beautiful slices.
Final Thoughts
There’s just something about this Salted Caramel Tart Recipe that feels like a warm hug wrapped up in dessert form. It brings together simple ingredients and straightforward steps to create an irresistible treat that looks as impressive as it tastes. Whether you’re surprising loved ones or indulging yourself, this tart is a guaranteed winner. So go ahead, dive into this caramel goodness — your dessert dreams are waiting!
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Salted Caramel Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Salted Caramel Tart features a crunchy biscuit base paired with a luscious homemade salted caramel filling topped with rich dark chocolate and a sprinkle of sea salt flakes. Perfectly balancing sweet and salty flavors, this tart is an indulgent dessert that combines crunchy, creamy, and velvety textures for a memorable treat.
Ingredients
Biscuit Base
- 225g / 8 oz plain sweet biscuits (approximately 2 cups packed crushed, e.g., Arnott’s Marie Crackers or Graham Crackers)
- 150g / 10 tbsp unsalted butter, melted
Salted Caramel Filling
- 100g / 7 tbsp unsalted butter
- 1 cup brown sugar (tightly packed)
- 2 cans sweetened condensed milk (395g / 14oz each)
- 1 3/4 tsp salt (2 ½ – 3 tsp salt flakes)
- 1/3 cup thickened cream (heavy cream with 30%+ fat)
Topping
- 150g / 5 oz dark chocolate melts or chips
- Sea salt flakes (for sprinkling on top, recommended)
Instructions
- Preheat and Prepare Tart Tin: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Grease and line the base only of a 23cm (9-inch) tart tin with a loose base to allow easy removal after baking. Alternatively, use a springform pan of similar size.
- Make Biscuit Crumbs: Roughly break up the plain sweet biscuits and place them into a food processor. Pulse until fine crumbs form. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin until finely crushed.
- Form Biscuit Base: Transfer the biscuit crumbs to a bowl. Add the melted unsalted butter and mix well until the mixture resembles wet sand with no dry crumbs. Pour the mixture into the prepared tart tin and firmly press it evenly into the base and up the sides using the back of a flat cup or your fingers to form a compact crust.
- Bake the Base: Place the tart tin on a baking tray for easy handling and bake in the preheated oven for 10 minutes. After baking, remove the tart from the oven and chill it in the refrigerator for 5 minutes to firm up slightly.
- Prepare Salted Caramel Filling: In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, and sweetened condensed milk. Stir continuously until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and let it simmer for about 10-12 minutes, stirring frequently to prevent sticking or burning, until the mixture thickens to a rich caramel consistency. Remove from heat and stir in the salt flakes and thickened cream until fully incorporated and smooth.
- Assemble and Set: Pour the warm salted caramel filling over the cooled biscuit base in the tart tin, spreading it evenly. Allow the caramel to cool slightly before melting the dark chocolate melts or chips in a microwave or double boiler until smooth. Pour the melted chocolate over the caramel layer and gently smooth it out. Sprinkle sea salt flakes evenly over the chocolate for an extra burst of salty flavor. Refrigerate the tart for at least 2-3 hours, or until fully set and firm.
Notes
- You can substitute Arnott’s Marie Crackers with Graham Crackers or Digestive biscuits depending on availability and personal taste preference.
- To ensure a smooth caramel, avoid boiling the mixture too aggressively and stir continuously while cooking to prevent burning.
- For a lighter alternative, you may use half the amount of butter in the base, but the crust may be less rich.
- Ensure the tart is completely chilled and firm before slicing to get clean slices.
- Store the tart refrigerated in an airtight container for up to 4 days.
