Salty Caramel Dark Chocolate Tart

Sunday Sweetness at it’s finest

I originally found this recipe when scrolling through caramel recipes on pinterest and I loved the way this tart was looking, see here. I can tell you, it is highly rich in flavour and a small slice will satisfy you. It’s good, well how could it not as it is basically solid caramel on a biscuit bottom with a dark chocolate glaze topped with gentle salt flakes. The combination of sweet and salty is delicious making it a sinful sunday treat that you must try! The next time I make it, I think I will make a slightly smaller tart with a thicker biscuit bottom that comes higher to the edges. I used Bastogne biscuits instead of what the original recipe calls for as I love their cinnamon flavour. The tart is really easy to make that can be done a day in advance and will satisfy many of your guests with it’s creamy caramel flavours. It also works as a treat over sunday brunch or with a shot of strong espresso. Have a sweet sunday

For the tart crust:
  • 1 packet of Bastogne biscuits
  • 100g melted butter
Blitz the biscuits into fine crumbs in a food processor. (If you don’t have a food processor, place them into a mini grip bag and bash them with a rolling pin.) Then add the melted butter and mix until it combines with the biscuits. Place the mixture into your tart pan ( I used a loose-bottomed one)  that is lined with butter. Press firmly down and place into the refrigerator to chill for about 30 min.
Caramel Filling
  • roughly 180 ml cream
  • 100g butter
  • 330g regular sugar
  • 125ml water
1. Add the butter and cream into a saucepan over medium heat and bring to boil. Remove from heat and set aside.
2. Place the sugar and water in another small saucepan over high heat and bring to boil. Boil WITHOUT stirring until the mixture becomes a deep golden colour. Be patient and keep a close eye to it, you can begin to smell the caramel, the deeper the colour the more intense the flavour. However, make sure if does not burn as this gives a nasty flavour to the caramel. Some use a candy thermometer for this, but I did not have one and played by eye and it worked perfectly.
3. Remove from the heat when the colour is golden and immediately add the butter/cream mixture in a thin steady stream. Place the pan back onto the stove and stir for another 5 minutes until the mixture starts to thicken. Then pour it in a bowl and leave it to rest so it cools to room temperature.
Chocolate Glaze Topping
  • 100g good quality dark chocolate (I used over 70% chocolate)
  • Maldon Sea salt flakes for sprinkling
Roughly break the chocolate into smaller pieces and place into a heat-proof bowl. Place this over gently simmering water and allow the chocolate to melt.
Ready to assemble the tart
1. Remove the base from the refrigerator and pour the cooled caramel on top of the crust. Place it into the refrigerator again so it sets.
2. Pour the melted chocolate over the set caramel and leave a bit of the edges uncovered to expose the colour difference. Sprinkle with a salt flakes and refrigerate until firm.
3. Ready to eat! Once you slice the tart, it tends to crack nicely, and if you let it sit in room temperature the caramel becomes softer and tends to melt.


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