Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

Base Ingredients

  • 1 packet of chocolate ripple biscuits (250G)
  • 120g unsalted butter


  1. Use food processor to ground down biscuits
  2. Melt down butter in pot
  3. Add butter to biscuits and mix again
  4. Press evenly into tray and put into fridge for 30-60 min (until base is firm)

Caramel Ingredients

  • 1 1/2 Cups (300g) caster sugar
  • 1/2 Cup water
  • 1/2 Cup Thicken Cream
  • 70 g Unsalted butter
  • Teaspoon salt


  1. Put 1 and 1/2 cups of caster sugar and 1/2 cup cold water in heavy base pot.
  2. Stir until sugar melts.
  3. Bring to a boil and only swirl the pot (do not stir; 8-10 min medium-high heat).
  4. Once sugar starts to turn into golden brown take off heat.
  5. Whisk in 70g butter, then whisk in 1/2 cup of thickened cream.
  6. Put pot back on heat and stir for an additional 1-2 min until it starts to thicken.
  7. Remove from heat and allow to cool (2-3 min).
  8. Remove base from fridge and pour onto caramel the base.
  9. Sprinkle sugar on top and put back into fridge until it becomes firm.

Filling Dark Chocolate Ganache Ingredients

  • 375g dark chocolate buttons.
  • 180ml thickened cream.
  • pinch salt.

Filling Dark Chocolate Ganache Directions

  1. Put chocolate into a bowl.
  2. Heat up cream in pot bring it to a simmer do not boil.
  3. Pour cream into bowl and let stand for 2 min.
  4. Use bar mix and mix it all together until gloss add pinch salt at end and stir though.
  5. Pour ganache onto the caramel layer and let sit for 5 min; then put it back in fridge until you serve.

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