Description
This luxurious salted caramel tart features a crisp buttery biscuit base, a rich velvety caramel filling, and a decadent dark chocolate ganache topping. A foolproof, family-friendly dessert that requires no complex pastry skills. The perfect salty-sweet balance makes this an elegant end to any meal, suitable for weekend celebrations or special gatherings.
Ingredients
225g sweet biscuits (Digestives or Graham crackers)
150g unsalted butter, melted
1 cup brown sugar, packed
2 cans (395g each) sweetened condensed milk
1 3/4 tsp salt
1/3 cup thickened cream (30% fat)
150g dark chocolate melts or chips
Sea salt flakes for garnish
Instructions
Preheat your oven to 350F (180C) and lightly grease a 23cm tart tin.
Pulse the biscuits in a food processor until fine crumbs form.
Combine biscuit crumbs and melted butter until the texture resembles wet sand.
Press the crumb mixture firmly into the base and up the sides of the tart tin using a flat-bottomed cup.
Bake the crust for 10 minutes then allow to cool slightly in the refrigerator.
In a large saucepan, melt butter over medium heat then add brown sugar, whisking until dissolved and bubbling.
Pour in the condensed milk and whisk constantly for 4 minutes until steaming.
Remove from heat, stir in the salt, and pour the caramel into the prepared crust.
Bake for 15 minutes until set.
Heat the thickened cream and pour over the dark chocolate; stir until smooth to create the ganache.
Spread the ganache over the cooled caramel layer and top with sea salt flakes.
Notes
Ensure you whisk the caramel constantly to prevent burning. The fridge time is crucial for the crust to set properly before filling. Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Modern Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg