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

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 minutes
Cook Time 25 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
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.
    A tart tin on a white marble countertop with crushed biscuit crumbs mixed with melted butter, evenly pressed into the base and sides, ready for baking.
  • 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.
    The tart tin on the white marble countertop, showing a golden and firm crust after baking for 10 minutes and cooling for 5 minutes in the fridge.
  • 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).
    A saucepan on the white marble countertop with butter and brown sugar melting together, bubbling as condensed milk is whisked in to create a thick caramel.
  • 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.
    Golden caramel being poured evenly into the tart base on the white marble countertop, forming a smooth layer.
  • Bake for 15 minutes until the surface develops a golden "skin" but remains slightly jiggly in the center.
    The tart on the white marble countertop, with a golden skin on the caramel layer and a slight jiggle in the center after baking for 15 minutes.

Prepare the Chocolate Ganache:

  • Place the cream and chocolate in a heatproof bowl. Microwave in two 30-second intervals, stirring after each, until smooth.
    A heatproof bowl on the white marble countertop with thickened cream and dark chocolate melted together and stirred into a smooth ganache.
  • 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.
    Glossy chocolate ganache being poured over the caramel layer on the white marble countertop, finished with decorative swirls and a sprinkle of 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.
    The completed tart on the white marble countertop after refrigeration, showcasing its smooth ganache and golden caramel layers, ready to be served.