Salted Caramel Tart Recipe

Salted Caramel Tart Recipe

Salted Caramel Tart Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Spanish
Servings 4


For Base:

  • 4 packets Digestive Biscuit
  • 150 g Melted Butter

For Caramel:

  • 1 cup Brown Sugar
  • 100 g Melted Butter
  • 1 cup Condensed Milk
  • Salt As Per Taste

For Chocolate Ganache Topping:

  • cup Heavy Cream
  • 150 gm Dark Chocolate


  • Preheat oven to 160c/320f. Grease and line the base only of a 23cm / 9" tart tin
  • With a loose base. (or a spring form pan of a similar size)
  • Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a zip lock bag and rolling pin.
  • 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
  • Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).Place cream and chocolate in a heat proof bowl.
  • Microwave in 2 x 30 second bursts, stirring in between, until smooth.

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