Salted Caramel Tart
This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavor, I find it works better to use a simple caramel – better flavor and the caramel is creamier. You dont need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesnt run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straightforward to make. Great show off dessert
This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavor, I find it works better to use a simple caramel – better flavor and the caramel is creamier. You dont need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesnt run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straightforward to make. Great show off dessert
- 225 g / 8 oz plain sweet biscuits ((arnott’s marie cra graham crackers, note 1 for digestives))
- 150 g / 5 oz unsalted butter ( melted (note 1 for digestives))
- 100 g / 7 tbsp unsalted butter
- 1 cup / 200g (packed) brown sugar
- 2 cans condensed milk (395g / 14oz each)
- 1 3/4 tsp salt ((2 â½ - 3 tsp salt flakes))
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz dark chocolate melts / chips
- sea salt flakes for topping
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (52g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform 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 ziplock 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, place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
- Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine.
- 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.
- Add salt (adjust to taste), then pour the caramel into the tart base.
- 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.
- Cool on counter while you make the chocolate.
- Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls. Sprinkle with sea salt flakes.
- Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve.
My Salted Caramel Tart Adventure: A Sweet Success
Baking has always been my happy place, a sanctuary where I can escape the daily grind and create something beautiful and delicious. Today, I want to share a recipe that’s become a firm favourite – my salted caramel tart. This isn’t just any tart; it’s a decadent masterpiece, a symphony of textures and flavors that’s surprisingly easy to make. I've perfected this recipe over time, tweaking and tasting until I achieved the perfect balance of sweet, salty, and creamy. The secret? It all starts with a creamy, dreamy caramel made the Australian way, using condensed milk.
Forget fussy candy thermometers and complicated techniques. My recipe is designed for the everyday baker, the one who wants impressive results without spending hours in the kitchen. The caramel itself is incredibly simple to make. The rich, deep flavor of the caramel, perfectly balanced by a sprinkle of sea salt, is simply divine. It's smooth, luxurious, and sets beautifully – no runny caramel disasters here! Then comes the luscious chocolate ganache, a decadent topping that adds another layer of richness and indulgence. This ganache is so smooth, it melts in your mouth, perfectly complementing the salted caramel. The combination is truly magical; it's the kind of dessert that brings a smile to your face, a perfect ending to a special meal or just a treat to brighten your day.
The entire process is incredibly rewarding. Watching the caramel come together, its color deepening from light gold to a rich amber, is magical. The aroma that fills your kitchen during baking is simply intoxicating. And the final product? A beautiful, show-stopping tart that's as delicious as it looks. Every bite is a little piece of heaven – a testament to the simple pleasures of homemade baking. I often make this tart for gatherings, and it's always the first dessert to vanish. The compliments are always plentiful, but honestly, the best part is seeing the joy on people’s faces when they take that first bite.
Beyond the Recipe: This salted caramel tart isn't just a recipe; it's a journey. It’s about taking the time to savor the process, from the careful measuring of ingredients to the anticipation as it bakes in the oven. It's about sharing something special with loved ones, creating memories around a table laden with delicious treats. For me, it's more than just baking; it’s an act of love, a way to express my appreciation for the simple things in life. So, I invite you to embark on your own salted caramel tart adventure. I promise, the results will be worth it. You'll discover a new level of deliciousness, a perfect balance of sweet and salty that will leave you craving more. And perhaps, just perhaps, you’ll discover a newfound love for baking, just as I have.
Tips and Variations:
- Biscuit Choice: Experiment with different biscuits to change the flavor profile. Digestive biscuits, graham crackers, or even shortbread would all work well.
- Chocolate Ganache: Use milk chocolate or white chocolate instead of dark chocolate for a different flavor experience.
- Salted Caramel Variations: Add a touch of vanilla extract to your caramel for an extra layer of flavor. You could also add a pinch of cinnamon or cardamom for a warm, spiced caramel.
- Decorating Ideas: Get creative with your toppings! Chopped nuts, fresh berries, or even a drizzle of caramel sauce can elevate your tart to the next level.
This salted caramel tart is truly versatile and customizable to your tastes. Feel free to experiment and make it your own. The most important thing is to have fun and enjoy the process. Happy baking!
