A dessert that perfectly captures the balance of sweet and salty, this Salted Caramel Tart Recipe is a treat that feels indulgent yet refined. The buttery, crumbly crust encases a rich, velvety caramel filling, with just the right amount of sea salt to elevate the flavor to new heights.

The result is a dessert that’s both luxurious and comforting, making it ideal for a special occasion or as a weekend treat. To take it to the next level, pair it with an Irish Coffee Milkshake or a drizzle of homemade Caramel Sauce for a touch of extra indulgence.

With its flawless balance of textures—the smooth, luscious caramel and the crisp, buttery tart shell—this dessert delivers both flavor and visual appeal.

Whether you’re hosting a dinner party or simply treating yourself, this salted caramel tart is guaranteed to become your new favorite go-to dessert. The best part? It’s easy to prepare but looks and tastes like something from a fancy bakery.

Why I Love This Recipe (And You Will Too):

The completed tart on the white marble countertop after refrigeration, showcasing its smooth ganache and golden caramel layers, ready to be served.

Perfectly Sweet and Salty: The sea salt in the caramel enhances the sweetness without overpowering it, creating a delicious balance.
Elegant Yet Easy: This tart looks like a showstopper but is surprisingly simple to make.
Pairs Well with Drinks: A creamy Irish Coffee Milkshake or a drizzle of homemade Caramel Sauce takes this dessert over the top.
Decadent Comfort: It’s the kind of dessert you can enjoy after a long day, whether you’re celebrating or simply relaxing at home.
Visually Impressive: The rich caramel and perfect crust make for a dessert that’s as pleasing to the eye as it is to the palate.

Salted Caramel Tart Recipe

This recipe combines a buttery biscuit crust, rich salted caramel, and luscious chocolate ganache for a show-stopping dessert that’s perfect for any occasion.

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Prep Time 15

Cook Time 25

Cooling Time 1 30

Total Time 2 10

Course Dessert

Cuisine American

Servings 12

Calories 562 kcal

Equipment

23 cm (9″) Tart Tin
Food processor
Mixing bowls
Rolling Pin (optional)
Heatproof Bowl
Microwave
Whisk
Large saucepan
For making the caramel layer.
Spatula or Wooden Spoon
Measuring cups and spoons
Flat-Bottomed Cup or Glass
Oven
Refrigerator
Sharp Knife
Tray (optional)

Ingredients

225 g 8 oz plain sweet biscuits, about 2 cups crushed (e.g., Arnott’s Marie Crackers, Graham Crackers, or Digestives)
150 g 10 tbsp unsalted butter, melted

Caramel Layer:

100 g 7 tbsp unsalted butter
1 cup tightly packed brown sugar
2 cans 395g / 14 oz each sweetened condensed milk
1 ¾ tsp salt or 2 ½–3 tsp salt flakes

Chocolate Ganache Topping:

1/3 cup thickened cream heavy cream, 30%+ fat content
150 g 5 oz dark chocolate melts or chips
Sea salt flakes for topping

Instructions

Prepare the Base:

Preheat your oven to 180°C (350°F) or 160°C (fan-forced). Grease and line the base of a 23 cm (9″) tart tin with a loose base or use a springform pan.
Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Mix the crumbs with melted butter until evenly combined and no dry crumbs remain.
Press the mixture firmly into the tart tin, covering the base and sides. Use the bottom of a flat cup to smooth it out.
Bake the crust for 10 minutes, then cool for about 5 minutes in the fridge.

Make the Caramel:

Melt the butter in a large saucepan over medium heat. Add brown sugar and whisk until fully combined (the butter may not fully incorporate).
Once the mixture begins to bubble and the sugar has melted, whisk in the condensed milk. Stir constantly until the caramel thickens and steam rises (~4 minutes).
Add salt and mix well. Pour the caramel into the tart base.
Bake for 15 minutes until the surface develops a golden “skin” but remains slightly jiggly in the center.

Prepare the Chocolate Ganache:

Place the cream and chocolate in a heatproof bowl. Microwave in two 30-second intervals, stirring after each, until smooth.
Let the ganache cool for 10 minutes to thicken slightly. Pour over the caramel layer, smoothing the surface or creating decorative swirls. Sprinkle with sea salt flakes.

Set and Serve:

Refrigerate the tart for 1½ hours to set the ganache.
Before serving, bring the tart to room temperature. Carefully remove it from the tin, or serve directly on the base for easier handling.

Tips that Will Ease Your Job!

Milk Choices: Almond milk adds a nutty flavor, but you can substitute it with any milk you prefer, such as oat milk, coconut milk, or regular dairy milk for different tastes and textures.
Coffee Strength: Use cold brewed coffee or chilled leftover coffee for the best flavor. If you prefer a stronger coffee taste, add a little extra coffee or reduce the ice to keep the texture smooth.
Frozen Banana: The frozen banana is key for a creamy texture. It not only thickens the smoothie but also naturally sweetens it, so you may not need additional sweeteners.
Cocoa Powder: Opt for a high-quality dark cocoa powder for a richer, deeper chocolate flavor. You can adjust the amount depending on how chocolatey you like your smoothie.
Sweetener: If the smoothie isn’t sweet enough for your taste, you can add a small amount of honey, maple syrup, or a sweetener of your choice. But the banana usually provides enough sweetness.
Ice: Use crushed ice for a thicker, slushier texture, or whole ice cubes for a slightly smoother consistency.
Garnish: The whipped cream and dark cocoa powder garnish are optional but add a luxurious touch. You can also top with chocolate shavings or a drizzle of caramel sauce for an extra indulgent treat.
Make It a Dessert: This smoothie makes a fantastic dessert, especially if you blend in a scoop of chocolate ice cream or vanilla protein powder for a creamy indulgence.
Vegan Option: Stick with almond milk and ensure the cocoa powder is dairy-free to keep the smoothie vegan-friendly.