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A Sweet Shortcrust Pastry Base, Salted Caramel Filling, Delicious Chocolate Ganache filling, and even more caramel goodies. Salted Caramel Chocolate Heaven!
After the success of my Ferrero Rocher & Nutella Chocolate Tart I thought I would create my other favourite dessert I make for dinner parties and friends houses – this wonderful creation! I have never seen anything wrong with using the same principles and ideas for baking and just altering them too fit a new recipe, so here we are!
My no bake tart recipes allllways go down well with you guys, like my Biscoff Tart, White Chocolate and Raspberry Tart, my Terry’s Chocolate Orange Tart and my Lemon Posset Tart. They are so easy to make, yet so delicious and impressive!
My no bake tart recipes are so fail proof, and so customisable and adaptable they are great for any level of skill and the whole family to bake and enjoy! (Even if I do say so myself!)
When I was younger I have always loved Millionaires Shortbread and I know for a fact you guys all do too – such a good treat, and something I will always buy from the local bakery if I haven’t arrived too late! This recipe I like to think is similar to that, just altered into a more grownup style dessert!
I am an absolute sucker for caramel recipes, especially slated caramel – like my Salted Caramel Cupcakes, Salted Caramel Drip Cake, No Bake Slated Caramel Cheesecake and my No Churn Salted Caramel Ice Cream.
I love to make my own caramel when I can (take a look at my Homemade Caramel Sauce Recipe), and I LOVE using it tonnes of different ways in my bakes – feel free to make your own for this tart, but for this particular one I chose to use remade as its easier, time saving, but tastes just as good I promise!
This recipe has a DELICIOUS sweet and thin pastry base and sides, with a scrumptious salted caramel layer, topped with the most delicious chocolatey ganache filling – so unbelievably tasty a combination.
Topped with some popcorn and some caramel sprinkles, it is the IDEAL dessert for any occasion, and would undoubtedly be a showstopper of a dessert for an evening meal!
Salted Caramel Chocolate Tart
- 175 g plain flour (plus extra for dusting)
- 100 g unsalted butter (diced)
- 1 tbsp icing sugar
- 1 egg yolk
- 300 ml double cream
- 1 tsp vanilla bean extract
- 125 g milk chocolate
- 125 g dark chocolate
- 50 g unsalted butter
- 1/2 tin Dulce de Leche or Carnation caramel
- 1/2 tsp sea salt
- caramel/toffee popcorn
- caramel sprinkles
- chocolate curls
- leftover caramel
- Sift the plain flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor, blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!
- Grease & flour a tart/pie/flan tin.
- Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coins.
- Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered, then refrigerate for 1/2 an hour!
- Preheat your oven to 200ºC/180ºC Fan.
- Cover the pastry with baking parchment and fill with baking beans/rice.
- Bake the pastry ‘Blind’ for 15 minutes.
- Remove the parchment and the beans and bake for an extra 5 minutes, or until the pastry is cooked through and turning golden!
- Leave to cool in the tin.
Chocolate Filling and Decoration
- Pour the caramel (homemade or shop bought) onto the base and spread evenly – you don’t want too much but then again, its completely up to you.
- Sprinkle over the sea salt!
- Pour the double cream and vanilla bean extract into a small heavy based saucepan and heat gently. Stir occasionally.
- In a separate large bowl add the milk and dark chocolates, and unsalted butter.
- Once the double cream is just starting to boil, pour the cream over the chocolate/butter mix, and whisk till smooth. If the chocolate doesn't fully melt, microwave the mixture in 10 second bursts till it does.
- Pour this on top of the caramel and spread evenly.
- Add some caramel popcorn to the edges of the tart, and add some sprinkles and such to give it some definition and let it set into the chocolate filling.
- Leave to set in the fridge for at least 4 hours, or even over night if possible.
- Once set, carefully remove from the tin. If you want, drizzle over some more caramel and enjoy!
- This dessert is also amazing when served with just a drizzle of cream, or a scoop of ice cream!
- You can of course use a shop bought pastry, which I can often do as its SO much easier, follow the packet instructions. The timings should still be similar to this recipe.
- This dessert will last for 2-3 days after baking.
- I use this Dark Chocolate
- I use this Milk Chocolate
- I use this Tart Tin
Find my other recipes on my Recipes Page!
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