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
Scale
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.
