Salted Caramel Tart
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.94 out of 5 stars
(58)
Ingredients
12 servings
- 225g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
- 150g / 10 tbsp unsalted butter (, melted (Note 1 for Digestives)
- 100g / 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)
- 1/3 cup thickened cream (heavy cream), or any cream 30%+ fat)
- 150g / 5 oz dark chocolate melts / chips
- Sea salt flakes (, for topping (recommended)
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Preparation
Step 1
Preheat oven to 180*C/350°F (160°C fan-forced). Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
Step 2
Blitz biscuits - Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
Step 3
Press - Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
Step 4
Bake & cool - Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Step 5
Caramel:
Step 6
Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
Step 7
Whisk - Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
Step 8
Pour into base - Add salt (adjust to taste), then pour the caramel into the tart base.
Step 9
Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
Step 10
Cool on counter while you make the chocolate.
Step 11
Chocolate Ganache:
Step 12
Melt chocolate - Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Step 13
Cool then pour - Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
Step 14
Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.
Step 15
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