A glossy dark chocolate ganache sits over a layer of salted caramel, all on a chocolate biscuit crust. Three layers, thirty minutes of prep, zero baking required.
This no-bake salted caramel chocolate tart is the most impressive thing you can make with a packet of biscuits and a tin of condensed milk. Three distinct layers including a crunchy chocolate base, a thick and silky salted caramel filling, and a glossy dark chocolate ganache on top, and none of them require an oven. It is the kind of dessert that produces audible gasps when you bring it to the table. People will assume you have some kind of advanced pastry knowledge. You do not need any.
WHY YOU’LL LOVE THIS RECIPE
It looks like it came from an expensive bakery but the technique is genuinely simple. The contrast between the salty caramel and the bitter dark chocolate ganache is one of the best flavour combinations in all of dessert. And the fact that it is completely no-bake makes it even more satisfying to pull off.
WHY IT WORKS
Condensed milk caramel sets to a stable, sliceable layer at room temperature because of its extremely high sugar and fat content. This is what allows you to create a proper defined caramel layer that holds its shape when the tart is cut. The ganache sets firm enough to slice cleanly because of the ratio of cream to chocolate used, but stays beautifully silky and glossy rather than going hard and waxy like pure melted chocolate would.
No-Bake Salted Caramel Chocolate Tart
Threeextraordinary layers built without an oven. A crunchy chocolate biscuit base, athick salted caramel filling, and a glossy dark chocolate ganache on top.Impressive enough for any occasion.
Ingredients
- BASE
- 300g chocolate digestive biscuits
- 80g unsalted butter, melted
- CARAMEL LAYER
- 1 tin (397g) sweetened condensed milk
- 50g unsalted butter
- 50g light brown sugar
- Half a teaspoon of flaky sea salt
- GANACHE TOPPING
- 200g good quality dark chocolate (70% cocoa solids), finely chopped
- 200ml double cream
- 1 tablespoon golden syrup
- A good pinch of flaky sea salt to finish
Instructions
Step 1 Make the chocolate biscuit base
Add the chocolate digestive biscuits to a food processor and blitz until you have
fine, uniform crumbs with no large pieces remaining. If you do not have a food
processor, place them in a sealed zip-lock bag and crush them thoroughly with a
rolling pin, working until there are no chunks left. Pour the melted butter
over the crumbs and pulse or stir until every crumb is coated and the mixture
holds together when pressed. Tip the mixture into your 23cm loose-bottomed tart
tin and use the back of a spoon, the base of a glass, or your knuckles to press
it firmly and evenly across the base and up the sides of the tin. The sides are
important for this tart because they hold the layers in place, so really press
them in well and try to get an even thickness all the way up. Place the tin in
the fridge for 30 minutes to chill and firm up properly before the caramel goes
in.
Step 2 Make thesalted caramel filling
This step requires your full attention because caramel can go from perfect to burnt
very quickly if you stop watching it. Place the condensed milk, butter, and
light brown sugar together in a heavy-based saucepan over medium heat. Stir
everything together as the butter melts and the mixture comes up to a gentle
simmer. Once it starts to bubble, reduce the heat to medium-low and stir
continuously and consistently for about 5 to 7 minutes. You are looking for the
mixture to deepen in colour from a pale cream to a rich, deep golden amber, and
for it to thicken noticeably so that when you drag the spoon across the base of
the pan you can briefly see the bottom before the caramel closes back over it.
Remove the pan from the heat and immediately stir in the half teaspoon of flaky
sea salt. Pour the hot caramel straight over the chilled biscuit base and use a
spatula to spread it out evenly. Place the tin back in the fridge for at least
1 hour until the caramel has set firm.
Step 3 Make thechocolate ganache
Finely chop your dark chocolate and place it in a heatproof bowl along with the golden
syrup. The golden syrup adds a subtle shine and a slight chewiness to the
finished ganache that makes a real difference. Pour the double cream into a
small saucepan and heat it over medium heat until it is just steaming and
beginning to simmer around the edges. Watch it carefully because you do not
want it to boil rapidly. Remove it from the heat the moment you see those first
bubbles around the edge. Pour the hot cream over the chopped chocolate and
golden syrup. Leave it to sit undisturbed for exactly 2 minutes. This resting
time allows the heat from the cream to melt the chocolate without you having to
stir aggressively. After 2 minutes, start stirring slowly from the very centre
of the bowl in small circles, gradually widening outwards. Keep stirring in
this calm, circular way and you will see the ganache come together into a
smooth, glossy, perfectly combined chocolate mixture. If there are a few
stubborn unmelted pieces, place the bowl over a pan of barely simmering water
for 30 seconds while stirring. Leave the ganache to cool at room temperature
for about 10 minutes until it has thickened slightly and is warm rather than
hot.
Step 4 Add theganache and finish the tart
Take the tin with the set caramel base out of the fridge. Pour the warm ganache
slowly and evenly over the caramel layer. Use a spatula to gently nudge it to
the edges if needed. Try not to over-work the surface or you will lose the
beautiful glossy sheen. Give the tin a very gentle shake from side to side to
help the ganache settle into a perfectly flat, even layer. Scatter a good pinch
of flaky sea salt over the top while the ganache is still warm and fluid so the
flakes sink in slightly rather than just sitting on top. Place the tart back in
the fridge for at least 2 more hours until the ganache has fully set.
Step 5 Remove from the tin and serve
To remove the tart from the tin neatly, place the tart tin on top of a tall glass
or a tin of beans so that it is elevated and the base is supported. Carefully
push down on the outer ring of the tin and let it drop away from the tart.
Slide a thin spatula or palette knife between the base of the tart and the tin
base and gently ease the tart onto your serving plate or board. For the
cleanest slices, let the tart sit at room temperature for about 10 to 15
minutes before slicing. The ganache firms up considerably when very cold and
can crack rather than slice cleanly if cut straight from the fridge. Run your
knife under hot water and wipe it dry between each cut.
Notes
When making the caramel, keep your stirring consistent and do not walk away from the
pan. Set a timer for 5 minutes once it starts properly simmering and taste it
then. It should be deeply rich, sweet, slightly salty, and have a proper toffee
depth rather than tasting raw and milky. If it still tastes milky, give it
another minute or two.
Nutrition Information:
Serving Size:
10Amount Per Serving:Calories: 580ckalTotal Fat: 36gSaturated Fat: 20gSodium: 340mg
VARIATIONS
Stir a tablespoon of smooth espresso or very strong instant coffee into the ganache for a mocha caramel tart. Adding a tablespoon of peanut butter into the caramel layer while it is still hot creates a peanut caramel that works incredibly well with the dark chocolate ganache. If you want extra texture and saltiness, scatter crushed pretzels or chopped roasted salted peanuts over the ganache before it sets.
SUBSTITUTIONS
If you cannot find a good 70% dark chocolate, use whatever good quality dark chocolate is available. Avoid anything much below 60% cocoa solids as the ganache will be too sweet and may not set with the same firmness. If you do not have golden syrup, a teaspoon of honey makes a reasonable substitute in the ganache.
COMMON MISTAKES TO AVOID
The most common mistake is undercooking the caramel. An undercooked caramel will look fine in the tin but will never set properly and will run when sliced, ruining the layered look entirely. Cook it until it is genuinely a deep golden colour and properly thickened. The second mistake is pouring the ganache over a caramel layer that has not chilled long enough. Give the caramel a full hour to firm up before the ganache goes on top.
SERVING SUGGESTIONS
For the best texture and flavour, let the tart sit at room temperature for 10 to 15 minutes before slicing and serving. Very cold ganache can be slightly too firm and the contrast with the caramel layer is not as enjoyable as when the tart is served slightly less cold. It pairs beautifully with a dollop of lightly whipped cream or a small scoop of vanilla ice cream.
STORAGE
Store the tart loosely covered in the fridge for up to 4 days. It will be at its best in the first two days. Bring it to room temperature for 10 to 15 minutes before serving for the best texture.
FAQS
Can I use milk chocolate for the ganache?
Yes, but reduce the cream to 150ml rather than 200ml. Milk chocolate has a higher milk fat content than dark and sets much softer when used with the same amount of cream. The flavour will also be noticeably sweeter and less complex.
Why is my caramel still runny after chilling?
It was almost certainly not cooked for long enough. The condensed milk caramel needs to reach a deep golden colour and be visibly thickened in the pan before you take it off the heat. If it still tasted milky and pale, it needed more time. Unfortunately there is no easy fix for undercooked caramel once it is in the tin.
Can I make this a day in advance?
Absolutely, and it is actually better for it. Making it the day before you need it gives all three layers a full overnight to set and the flavours to develop and deepen. It is a brilliant option for a dinner party dessert.
