If 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 perfect soft-set caramel without using a candy thermometer. With a biscuit crust and luxurious chocolate ganache topping, it’s hard to believe you only need 6 ingredients to make this!
Salted caramel tart
“OMG, that caramel tart!”, my friend exclaimed. “You’ve probably given my whole family diabetes, but OMG!!!!”
I grinned, gleefully. “I know, it’s INSANE, isn’t it?”
This is probably the most indulgent dessert I know how to make. It’s sinfully decadent. The caramel filling is truly incredible – it’s smooth, creamy, thick and so soft.
It’s made using a caramel base of butter plus sugar (for the caramel flavour) which is then combined with condensed milk. Once baked, it sets, almost like a soft custard. It’s different to the traditional method of making caramel fillings which require the caramel to come to a specific temperature at which point it will set to be a soft creamy caramel, rather than runny or hard. i.e. Candy thermometer required.
I have it in my head that this is the Australian way of making a creamy caramel, as it is how the caramel is made for the Aussie favourite Caramel Slice. I’d love to know if anyone knows otherwise. I feel like it’s an undiscovered secret because I never seem to see caramel tarts/pies/bars/slices etc made using condensed milk.
The biscuit crust
This tart is made with a simple biscuit crust, like you see with cheesecakes. That caramel was made for using as a glue to suction up all the loose crumbs when you inhale your slice!
This is how I press the crumbs into the tart tin – using something flat and round with straight walls. I’m using a measuring cup here. Use it to press the crumbs into the wall and a knife or your finger to level out the top of the crust, and to level out the base of the tart.
As for the topping – what else could it be other than a chocolate ganache? 🙂 This ganache has a slightly higher chocolate to cream ratio than traditional ganache recipes (which are usually 1:1) so the chocolate is a little firmer than used as a frosting. It makes it soft but cuttable without smearing so you get nice neat tart slices.
Many readers have jokingly noted how my very recognisable hands have been absent in videos recently. Shooting videos by yourself is seriously hard work when you have a simple home set up like I do. I’ve been thinking about getting a studio, setting things up “properly”. A permanent video shoot area with studio lights, a kitchen, getting a permanent support team and making my life a little – ALOT – easier.
But for me, one of the things I love about my website is how personal it is. Everything that you see is made in my pokey kitchen, the recipes are my own, created by me, tested by me, taste tested by family and friends. The larger a team gets, the less personal this website will become. Does anyone here seriously think that Martha Stewart creates every recipe that ends up on her website, her magazines, cookbooks and TV shows?
I enjoy making my own videos, shooting them, editing them. In a bid to make my life slightly easier, I get my mother or a helper to come in once a week to help with food prep, double/triple/quadruple test recipes, and most importantly in my world, help with the washing up.
And because everybody has nicer hands than me, I can never resist calling on my help to be my video hand model. 😂 Plus the incredible convenience of not having to wipe my hands and dash around to check the camera with every single micro step in every video! For a recipe like this, if I shot it myself, I would have to do that about 40 times – at least.
I feel like this post is a little all over the place and a bit stilted.
I’ll be honest. I’m a bit tarted out. I’m really trying to drum up the enthusiasm for what is possibly the most raved about dessert ever by my taste testers – and that includes the homeless man at the dog park.
But I’ve made this seven times in a week and half!! Testing + a couple of video fails.
As I said, I’m tarted out!!
My friends are not. I definitely did not run out of willing taste testers to even take the ones I wasn’t 100% happy with. 🙂
To be clear, Dozer was not one of those taste testers. No chocolate for dogs!! – Nagi xx
Watch how to make it
Salted Caramel Tart recipe video. So you can see how soft that caramel is and don’t miss the Dozer cameo at the end!!
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Salted Caramel Tart
Ingredients
Base:
- 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)
Caramel:
- 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)
Chocolate Ganache Topping:
- 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).
Caramel:
- 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.
Chocolate Ganache:
- 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.
Recipe Notes:
Nutrition Information:
For Caramel Monsters
Caramel Slice (aka Millionaire’s Shortbread!) – the great Aussie favourite!
Peanut Butter Caramel Tart – dangerously easy
Sweetened Condensed Milk Caramel – just place a can of condensed milk in the slow cooker!
More slices and bars
Strawberry Bars – made with tons of fresh strawberries!
Easiest Ever Raspberries Jam Bars
Life of Dozer
Checking himself out while I was making the recipe video!! 😂
That looks sensational! Truly food art! It would look great on a table for a holiday or special event!
Condensed milk is used in the US for making caramel confections, too, so I have seen it used in caramel recipes. I can remember years ago a recipe for punching a hole in the top of a condensed milk can and putting the can directly on a cooktop/stove for a long time to make a caramel sauce. I believe Dulce de Leche may have been the inspiration for that trick of cooking it in a can, perhaps.
But, I haven’t made many caramel desserts. The most recent may have been a caramel frosting for a cake a year or so ago.
Ohhhhhh! I do a Dulce de Leche cheat in the slow cooker using an unopened can, works SO WELL! N xx
My French-Canadian mother-in-laws’s sugar pie recipe uses evaporated milk in the filling. Delish, but very sweet!
Evaporated milk for a pie filling! I must check that out! 🙂 N xx
This is one luscious lovely tart. I shall make it when there are lots of people to share it with. 2!!!!! Tins of condensed milk OMG. 😳 😲
I love your postings, it’s just like having a friend visit. You do it all just right. And of course, the lovely Dozer.
DOUBLE DITTO FROM ME
Hello Nagi,
How do you get to remove the Tart from the pan? Is that a 2 piece pan that you use?
Hi Norman! Yep, it’s a loose tart 🙂 There’s a description in the recipe and also you can see how the edge is removed in the video, slips right off 🙂 N xx
Nagi – Please, please do not ‘grow’ into a studio atmosphere! We would not follow and read now unless we ‘found’ something which pleased us here! During the 5-6 years I have been following blogs, I have slowly grown away from many of those who grew and monetized and made something joyful and fun just a business venture! And some have been really lovely and competent people . . . just my way of looking at things . . . NOW, this is sinful . . . so perhaps ‘yes’ behind closed doors 🙂 !
I think you nailed it – exactly what my concerns are. I’ve been really torn about this for months and months and feel like I’m stuck in limbo land, trying to decide what my next step is! N xx
Nagi, I agree with Eha’s post about not growing into a studio atmosphere. Your blog is the only one that I ALWAYS look at and read. You have such a “down to earth” manner about you that makes you feel like a good friend. Of course, I understand if you feel the need to “grow” your business. Wished I lived on your side of the world. I would come help clean dishes for you…..as long as I got to taste too!
You would get sent home with MOUNDS of food if you were near Naomi! Thank you for the lovely message. To be honest, I’m really grappling with what my next move is. I want to keep doing this *forever* but I know I need to change things up and keep moving forward, otherwise I will get into a rut one of these days! N xx
My sincere suggestion: do not think about this at all for at least three, preferably six months . . . then work any possible changes attractive to you out with your Mom, family and closest well-meaning friends. Just leave it till then: I can see no urgency . . . .
That’s a good idea Eha 🙂 No, there is no urgency at all! 🙂
Hi Nagi. This looks fabulous. I’m looking forward to making it (and eating it!). Would you have to make it on the day that it is eaten; or can it be made a day ahead??
Hi Pat! Thanks so much for the reminder to put in make ahead instructions. It keeps so well – I kept a slice for over a week and it was still delicious, albeit the crust on the edge was a bit softer than when made fresh. But I bet most people wouldn’t even notice!
Nagi, Nagi WHAT ARE YOU TRYING TO DO(heartache)???? Am glad Dozer wasn’t tasting any by now he would be as round as barol of vine, ha, ha!! Love the photos. Am having Friend in Sydney doing the same thing, blogging, her own cooking Italian background, own pastes, her own videos etc. BUT BIH HOME RENOVATIONS AND KITCHEN IS NOT DONE AND YET SHE COMES UP WITH THE MOST AMAZING COOKING AND BAKING. WILL SEND YOU SOME OF HER PHOTOS. HOPE YOU WOULDNT MINE ME DOING SO? Do not want you be upset as I REALY like what you doing. Also in Melb. real winter, cold, windy, rain, time to stay indoor. Regards to you both, keep warm. PS What does your Mum think of big fat cake!! ??
Of course Vera, I’d love to see!!! Mum didn’t get any of this big fat cake 🙂 But no doubt she was rolling her eyes, wondering what happened to my “diet”! 😉 N xx
This is an absolute no-no for me to indulge in – NO Salted Caramel Tart for me! The naughty little voice in my head started screaming “must have” “must have”… (sigh) ok, I did watch your clever video, I admit…I began salivating as I found myself pushing the ‘print’ button! What? Long story short now that the recipe is printed out I can’t possible let the paper and ink go to waste and yep, “must have” – “MUST have”…
A TINY sliver Fiona! I promise you, just one bite is even such a treat 🙂 Pop the rest in the freezer to avoid temptation!!! (Pre cut into tiny slices!!!) N xx
Oh Nagi please don’t change your blog. I love your recipes (!), and I have no doubt you could grow as big as you want, but you, your home, Dozer and how you share your life is why I can’t wait to read each and every post.
The dramatic music was perfect for this amazing looking tart – my bookclub is in for a treat this weekend! Thank you for what you do.
I really struggle with music!!! Finding decent (affordable) music for videos is like finding a needle in a haystack 😩 I’m so happy to hear you say that Anita, I’ve been grappling with that idea for a while now and I really do like keeping this in my home rather than making it more of a business. I know that will hinder “growth” but I think lifestyle and enjoyment is more important! N xx
Double ditto!
❤️
Dozer is looking at himself thinking what a handsome dog he is.
The tart looks amazing and sinfully rich. I will be pinning this one for a special occasion. I love your blog, and I love Dozer!
Thanks so much Naomi! I think Dozer was checking himself out to make sure he looked OK in the clip I included in the recipe video…. you know how they say the camera adds 10 pounds? 😉 N xx
I love the photos!! Thank you for posting how you took it — I’m in the market for a new tripod. The one I have is so doggone jealous of my nicer camera it keeps trying to kill the camera when my head is turned. Jealousy is such an evil thing!! Now, as far as your tart — OMG it is sinful. Yes, sinful! No wonder it’s called tart. Can’t wait to make this and Dozer looks so cute looking at himself. 🙂 Have a great weekend.
Manfrotto! It’s really great 🙂 It also has an arm that comes out so you can set it up overhead style 🙂 N xx
The cake is beautiful and looks so tasty, but I always come back for Dozer! 🙂 Such a cutie pie.
I LOVE that 🙂 N xx
These pictures are stunning! I really enjoy reading your blog, you have the best recipes.
Thanks for the lovely compliment Angela! So pleased you enjoy my recipes 🙂 N xx
FYI – a little food chemistry. the difference between hard candy and soft candy – corn syrup OR honey they control the crystallization along with heat. your condensed milk probably has corn syrup added. one of my fav desserts banana foster but sub mango instead much better texture and easier to control. I pan fry white sugar and a little brown or use turbino if available. I do enjoy seeing your dishes. thank you – also try adding some dark rum to melted chocolate – you get a very low melting point solid that might make a good filling , tasty too.
Yes you’re absolutely right. Condensed milk is stabilised to make it easier to turn into a soft set caramel. Banana foster? I haven’t heard of that! I must check it out. And I would definitely be subbing the banana – I hate banana!!! N xx
Oh my Goodness! What a deliciousness! By the way, for a second I thought that Dozer’s body was supporting one of the tripod legs lol. 🙂 🙂
Ha!!! He would be the most unreliable tripod support ever! 😉 N xx
Hi Nagi. What are you trying to do to me girl??? We are Just barely into the strawberry cake and now you show me this gorgeous tart, I remember how good your caramel slice was (and how G got most of it)! I’m going to have the fast for a week sometime soon!
It’s payback for when you sent me so many amazing cake recipes last year within the space of a few weeks! Remember the pumpkin and apple cakes? 🙂 N x
Nagi, you make me laugh! I don’t usually associate paybacks with delicious cakes and treats, so please let’s continue and make paybacks a regular thing!
Oh my this looks decadent. I want to make it with a gingernut biscuit base!
YES that would be amazing! 🙂 N x