Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Salted Caramel Tart Recipe
Should you love salted caramel and chocolate, this Salted Caramel Tart is your dream come true! The creamy caramel filling is made with condensed milk, a secret trick for making excellent soft-set caramel with out utilizing a sweet thermometer. With a biscuit crust and splendid chocolate ganache topping, it’s exhausting to imagine you solely want 6 components to make this!
“OMG, that caramel tart!”, my buddy exclaimed. “You’ve most likely given my entire household diabetes, however OMG!!!!”
I grinned, gleefully. “I do know, it’s INSANE, isn’t it?”
That is most likely probably the most indulgent dessert I understand how to make. It’s sinfully decadent. The caramel filling is actually unimaginable – it’s clean, creamy, thick and so tender.
It’s made utilizing a caramel base of butter plus sugar (for the caramel flavour) which is then mixed with condensed milk. As soon as baked, it units, virtually like a tender custard. It’s completely different to the normal technique of creating caramel fillings which require the caramel to return to a selected temperature at which level it would set to be a tender creamy caramel, moderately than runny or exhausting. i.e. Sweet thermometer required.
I’ve it in my head that that is the Australian method of creating a creamy caramel, as it’s how the caramel is made for the Aussie favorite Caramel Slice. I’d like to know if anybody is aware of in any other case. I really feel prefer it’s an undiscovered secret as a result of I by no means appear to see caramel tarts/pies/bars/slices and so forth made utilizing condensed milk.
This tart is made with a easy biscuit crust, such as you see with cheesecakes. That caramel was made for utilizing as a glue to suction up all of the unfastened crumbs whenever you inhale your slice!
That is how I press the crumbs into the tart tin – utilizing one thing flat and spherical with straight partitions. I’m utilizing a measuring cup right here. Use it to press the crumbs into the wall and a knife or your finger to stage out the highest of the crust, and to stage out the bottom of the tart.
As for the topping – what else might or not it’s apart from a chocolate ganache? 🙂 This ganache has a barely increased chocolate to cream ratio than conventional ganache recipes (that are often 1:1) so the chocolate is somewhat firmer than used as a frosting. It makes it tender however cuttable with out smearing so that you get good neat tart slices.
However for me, one of many issues I really like about my web site is how private it’s. The whole lot that you just see is made in my pokey kitchen, the recipes are my very own, created by me, examined by me, style examined by household and mates. The bigger a workforce will get, the much less private this web site will change into. Does anybody right here critically suppose that Martha Stewart creates each recipe that finally ends up on her web site, her magazines, cookbooks and TV reveals?
I really feel like this submit is somewhat in all places and a bit stilted.
I’ll be sincere. I’m a bit tarted out. I’m actually attempting to drum up the passion for what’s presumably probably the most raved about dessert ever by my style testers – and that features the homeless man on the canine park.
As I mentioned, I’m tarted out!!
My mates usually are not. I undoubtedly didn’t run out of prepared style testers to even take those I wasn’t 100% proud of. 🙂
Ingredients
- 225g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
- 150g / 10 tbsp unsalted butter , melted (Note 1 for Digestives)
- 100g / 7 tbsp unsalted butter
- 1 cup brown sugar (tightly packed cup)
- 2 cans sweetened condensed milk (395g / 14oz each can)
- 1 3/4 tsp salt (2 ½ – 3 tsp salt flakes)
- 1/3 cup thickened cream (heavy cream), or any cream 30%+ fat
- 150g / 5 oz dark chocolate melts / chips
- Sea salt flakes , for topping (recommended)
Instructions
- Preheat oven to 180*C/350°F (160°C fan-forced). Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
- Blitz biscuits – 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.
- Press – 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 (refer to video).
- Bake & cool – Transfer to tray (safe handling), 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 – butter may not incorporate fully.
- Whisk – 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.
- Pour into base – 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 (see video for demo.)
- Cool on counter while you make the chocolate.
- Melt chocolate – Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Cool then pour – Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). 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. Handle carefully when sliding the tart off the base – or just leave it on to be safe and just remove the sides.
Notes
1. Biscuits – It’s best to go by weight. Using Arnott’s Marie crackers and Arrowroot (popular plain sweet biscuits in Australia), it will be about 2 cups (packed). If using Graham Crackers, it will be closer to 2.5 cups.
Digestives – Great to use! Popular in the UK/Europe and also quite popular here in Australia. Reduce the butter to 75g because they are more buttery than Marie Crackers and Graham Crackers.
Other biscuits: Basically any plain biscuit works great like Arnott’s Arrowroot works great, and even flavoured ones like Gingernut. You need about 2 cups (packed) once crushed, so if you use a different type of biscuit than those listed above, just check the quantity by measuring the crumbs in a cup measure.
2. STORAGE – This tart keeps SO WELL! It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn’t even notice (I don’t think). If it’s super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won’t be creamy. It also freezes great – again, bring to room temp before serving. I’ve only frozen it for a couple of weeks but see no reason why it wouldn’t keep for several months.
3. Nutrition – This is a VERY rich tart. I find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. The nutrition is for 14 servings.
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