Indulgent, decadent, and utterly irresistible, salted caramel tart is a dessert that tantalizes the taste buds and delights the senses. With its buttery crust, rich caramel filling, and a hint of sea salt to balance the sweetness, this dessert is a symphony of flavors and textures that leaves a lasting impression.
Imagine sinking your fork into a crisp pastry shell, breaking through to reveal a luscious layer of velvety caramel, its deep amber hue promising a journey of sweetness and depth. Each bite is a harmonious blend of savory and sweet, with the delicate crunch of sea salt enhancing the caramel’s complexity.
Whether enjoyed on its own or paired with a dollop of freshly whipped cream or a scoop of vanilla ice cream, salted caramel tart is a dessert that elevates any occasion, from casual gatherings to elegant dinner parties. So, gather your ingredients, roll up your sleeves, and prepare to embark on a culinary adventure that will leave you craving more.
INGREDIENTS USED IN SALTED CARAMEL TART
DIGESTIVE BISCUITS
A tart is incomplete without a biscuit base. The texture of digestive biscuits adds a pleasant crunch to the crust, creating a contrast to the smooth and creamy chocolate ganache filling. Biscuit crusts are well-suited for no-bake desserts, as they provide stability without requiring baking. The combination of biscuit crumbs and a binding agent, usually melted butter, creates a cohesive and stable crust that sets well in the refrigerator.
DARK CHOCOLATE
Since the entire recipe is based on a chocolate ganache, good-quality chocolate is a must. Chocolate chips or couverture chocolate are my go-to options for any chocolate dessert. They have a much better flavor. I have used Callebaut Dark Chocolate Callets or van-houten dark chocolate but you can also use a compound bar if there’s no availability.
MELTED BUTTER
Melted butter serves as a binding agent for the crust. When combined with crushed Digestive biscuits , it creates a mixture that sticks together, helping to form a cohesive and solid base for the tart.
As the no-bake chocolate tart chills in the refrigerator, the melted butter solidifies, helping the crust set. This ensures that the crust maintains its form and provides a stable base for the decadent chocolate ganache filling.
FRESH CREAM
Fresh cream gives a smooth and homogenous texture when combined with chocolate. It also gives a rich flavour to the whole dessert. I used D’lecta fresh cream to make this No bake caramel tart.
EQUIPMENTS USED IN SALTED CARAMEL TART
As I said, it’s an easy recipe, so it doesn’t require a lot of equipment as well. Mixing bowls that are sturdy as well as presentable and affordable is important since they are used in so many recipes. I bought mine from here
My set of Measuring Cups and Measuring Spoons always come in handy and are the most important part of any recipe.
TIPS TO MAKE SALTED CARAMEL TART
Ensure that the crust has the right consistency. It should be crumbly yet able to hold together when pressed. You can use a combination of crushed cookies and melted butter for the crust
After pressing the crust into the tart pan, refrigerate it for at least 15-20 minutes before adding the filling. This helps the crust set and holds its shape better.
When making the caramel chocolate ganache filling, ensure that it’s at room temperature before pouring it into the crust. This helps in achieving a smooth and glossy texture.
Make sure that the sugar for the caramel is not over caramelized to avoid the bitter aftertaste .
OTHER RELATED RECIPES FROM THE BLOG
NO BAKE CHOCOLATE TART
CARAMEL PECAN TART
MANGO CUSTARD TART
- For the base
- 30 digestive biscuits
- ½ cup butter, melted (113g)
- For the salted caramel ganache
- ½ cup sugar
- ¼ cup butter (55g)
- ½ tsp sea salt + more for topping
- 1 cup fresh cream
- 1 cup dark chocolate, chips or roughy chopped(175g)
- Start by crushing the biscuits into fine crumbs and add the melted butter. Mix it well so that the crushed biscuits are even coated in the melted butter and the mixture resembles wet sand.
- Press this mixture down into an even layer in the bottom and sides an 8 inch tart pan with a removable bottom. Refrigerate for 15 minutes so that tge biscuit base sets completely.
- Meanwhile, make the caramel by taking the sugar in a heavy bottomed pan set over medium heat. Do not stir the sugar at this stage. Let it melt on its own.
- Once the sugar has completely melted and turned golden-amber in colour, add the butter and sea salt and mix using a spatula or wooden spoon. Continue cooking for a few minutes until the butter is properly incorporated into the caramelised sugar.
- Once the butter is incorporated completely, lower the heat, add the fresh cream and continue mixing. Be careful as the cream will bubble up vigorously at this stage.
- Cook for another minute or so till everything is nicely combined and thick.
- Pour the hot caramel over dark chocolate chips or finely chopped dark chocolate and combine to make a smooth and glossy filling.
- Take the set tart base out of the fridge and spread the caramel ganache evenly all over the base. Refrigerate again for 1 hour or till the ganache sets.
- Sprinkle some more sea salt on top before serving.
If you like my Salted Caramel Tart and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
Craving more tasty treats? Grab one of my published books from the links below and let’s get baking!
Bake with Shivesh- HERE
A Cookbook For Special Days, Special People – Here
Eggless Baking With Shivesh- Here
Desserts For Every Mood- Here
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