ArabianCuisineDessertsFrenchIndianItalianMainsPakistaniQuick & Easy

Salted Caramel Tart

20 mins Cook
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Copy of NomNom Recipes 2 4

If you have an affinity for the delectable combination of salted caramel and chocolate, this Salted Caramel Tart is a dream come true! The luscious caramel filling is crafted using condensed milk, a clever trick that yields perfectly soft-set caramel without the need for a candy thermometer. With a crumbly biscuit crust and a luxurious chocolate ganache topping, it’s almost unbelievable that you can whip up this dessert with just six ingredients!

Tart Salted Caramel Tart

A friend of mine couldn’t contain her excitement as she exclaimed, “OMG, that caramel tart! You’ve probably given my entire family diabetes, but OMG!!!!”

I couldn’t help but grin with delight. “I know, it’s absolutely incredible, isn’t it?”

This dessert is arguably one of the most indulgent treats in my repertoire. It’s sinfully decadent. The caramel filling is truly a marvel – it’s velvety, creamy, luxuriously thick, and irresistibly soft.

To create it, I start with a caramel base of butter and sugar (for that caramel flavor), which is then blended with condensed milk. Once baked, it sets to perfection, resembling a soft custard. This method differs from the traditional approach to making caramel fillings, which typically involve bringing the caramel to a specific temperature for it to set as a soft, creamy caramel, rather than being runny or hard. In other words, no candy thermometer is needed.

I have a hunch that this might be the Australian way of achieving a creamy caramel. I’d love to hear if anyone has a different perspective. It feels like an undiscovered secret because I rarely come across caramel tarts, pies, bars, or slices made with condensed milk. This tart boasts a simple biscuit crust that serves as the perfect vehicle for savoring every crumb, thanks to the caramel’s adhesive properties.

When pressing the crumbs into the tart tin, I use a flat, round object with straight edges – in this case, a measuring cup. It helps press the crumbs against the walls and ensures a level top and base for the tart.

Now, onto the topping – what could be more fitting than a luscious chocolate ganache? This ganache, however, has a slightly different chocolate-to-cream ratio compared to traditional recipes (which are usually 1:1). This adjustment gives the chocolate a delightful softness while still allowing for clean, precise slices of tart without smudging.

Some of you may have noticed that my distinctive hands have been absent from recent videos. Shooting videos solo can be a real challenge when you’re working with a simple home setup like mine. I’ve contemplated the idea of setting up a proper studio – a dedicated video shooting area with studio lights, a kitchen, and a permanent support team – to make my life a lot easier.

But what I cherish about my blog is its personal touch. Everything you see is crafted in my modest kitchen, with recipes developed, tested, and taste-tested by me, my family, and friends. The larger the team, the less personal the website becomes. Does anyone genuinely believe that Martha Stewart creates every single recipe featured on her website, in her magazines, cookbooks, and TV shows?

I derive satisfaction from producing my own videos, handling the shooting and editing. To alleviate some of the workload, I occasionally have my mother or a helper come in once a week to assist with food preparation, conduct multiple rounds of recipe testing, and, most importantly in my world, tackle the mountain of dishes.

And since everyone else seems to have more appealing hands than me, I can’t resist enlisting their help as hand models in my videos. Plus, it’s incredibly convenient not to have to constantly wipe my hands and rush to check the camera after every minuscule step in the video. For a recipe like this one, if I were to film it solo, I’d have to do that at least 40 times – minimum.

To be candid, I’m feeling a bit overwhelmed by tarts at the moment. I’m struggling to muster up enthusiasm for what is perhaps the most enthusiastically praised dessert ever by my taste testers – and that includes the homeless man I met at the dog park.

But in the span of a week and a half, I’ve made this tart a whopping seven times!! That includes multiple rounds of testing and a couple of video mishaps.

As I mentioned earlier, I’m officially “tarted out”!

My friends, on the other hand, are not. I certainly didn’t run out of eager taste testers, and they willingly devoured even the tarts that didn’t meet my exacting standards.

Salted Caramel Tart

Salted Caramel Tart

If you have an affinity for the delectable combination of salted caramel and chocolate, this Salted Caramel Tart is a dream come true! The luscious caramel filling is crafted using condensed milk, a clever trick that yields perfectly soft-set caramel without the need for a candy thermometer. With a crumbly biscuit crust and a luxurious chocolate ganache topping, it's almost unbelievable that you can whip up this dessert with just six ingredients!
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • BASE:

  • 225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)

  • 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)


  • 100 g / 7 tbsp unsalted butter

  • 1 cup / 200g (packed) brown sugar

  • 2 cans sweetened condensed milk (395g / 14oz each)

  • 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)


  • 1/3 cup heavy/thickened cream

  • 150 g / 5 oz dark chocolate melts / chips

  • Sea salt flakes, for topping


Preheat your oven to 160°C (320°F) and prepare a 23cm (9") tart tin with a removable base by greasing and lining the base only. Alternatively, you can use a springform pan of a similar size.
Begin by roughly breaking up the biscuits and placing them in a food processor. Pulse until they form fine crumbs. Alternatively, you can achieve this by placing the biscuits in a ziplock bag and using a rolling pin to crush them.
Transfer the crumbs to a bowl and add the melted butter. Mix until the mixture resembles wet sand, ensuring there are no dry crumbs left. Pour this mixture into the prepared tin, then press it firmly into the base and sides. You can use a flat object, such as a cup, to help with this (refer to the video for a visual guide).
Place the tin on a tray for easy handling, then put it in the preheated oven. Bake for 10 minutes, and then remove it from the oven and let it cool slightly, about 5 minutes (you can speed up the cooling process by placing it in the fridge).

For the Caramel:

In a large saucepan, melt the butter over medium heat. Add the sugar and whisk to combine, though the butter may not fully incorporate at this stage.
Once the mixture starts bubbling and the sugar is completely melted, pour in the condensed milk while whisking continuously. Keep whisking until you see steam rising from the caramel, which should take approximately 4 minutes, then remove it from the heat.
Add salt to taste, and then pour the caramel into the tart base.
Return the tart to the oven and bake for 15 minutes, or until the edges of the caramel develop a golden color and a "skin" forms on the surface. The caramel should still be soft in the center and jiggle slightly (you can refer to the video for a demonstration).
Allow the tart to cool on the counter while you prepare the chocolate ganache.

For the Chocolate Ganache:

Place the cream and chocolate in a heatproof bowl. Microwave it in two 30-second bursts, stirring in between, until the mixture becomes smooth.
Set the mixture aside for about 10 minutes to thicken slightly, then pour it over the caramel layer. You can either smooth the top or create decorative swirls, depending on your preference (just wait until the chocolate thickens slightly). Sprinkle sea salt flakes over the top for added flavor.
Refrigerate the tart for 1 ½ hours to allow the chocolate to set. Then, before slicing and serving, remove it from the fridge and let it come to room temperature. Be cautious when sliding the tart off the base, or for added security, you can leave it on and simply remove the sides.


For the crust, it's most accurate to measure by weight. If you're using Arnott's Marie crackers or Arrowroot biscuits (common plain sweet biscuits in Australia), you'll need approximately 2 cups (packed). If opting for Graham Crackers, you'll require closer to 2.5 cups. Another excellent choice for the crust is Digestives, which are widely favored in the UK and Europe and also quite popular in Australia. If using Digestives, reduce the amount of butter to 75g since they have a higher butter content compared to Marie Crackers and Graham Crackers. You can also experiment with other biscuits – essentially, any plain biscuit works well, such as Arnott's Arrowroot or even flavored options like Gingernut. Just ensure you have about 2 cups (packed) of crumbs once they're crushed. If you choose a different biscuit type, simply measure the crumbs in a cup measure to verify the quantity. STORAGE - This tart has remarkable shelf life! It can be stored in an airtight container for up to a week and still maintain its fresh taste, although the crust's edges may soften slightly – a minor detail that most people wouldn't even notice (in my opinion). If you're in a particularly warm environment where the chocolate might become melty, it's advisable to store it in the fridge. However, always allow it to come to room temperature before serving to ensure the caramel retains its creamy texture. Freezing is also an option, and it should keep well for several months. Once again, remember to bring it to room temperature before serving. This tart is undeniably decadent. When cut into 12 slices (quarters, then each quarter into 3), a single slice can be quite substantial. That's why I suggest it serves 14 to 16 people. The provided nutrition information is based on 14 servings.
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