Chocolate biscuit base, topped with layers of Salted Butterscotch and Chocolate Ganache – No baking required.
This chocolate tart is mind-blowing. Very decadent, luxurious and totally impressive. And totally easy.
Any regulars know how much I love salted caramel, but this time I wanted to take it a step further. I cannot explain how much I love my No Bake Salted Butterscotch Chocolate Tart. It seriously has everything going for it.
- Chocolate biscuit base
- Salted Butterscotch (the funky sister of Salted caramel)
- Chocolate ganache
- No-bake (yep, you heard right)
- It is easy to make (I promise – the hardest part is stirring the butterscotch filling)
- And it looks so classy
Need I say more.
Let’s take this step by step. First, I made a chocolate tart base from chocolate biscuits (just like you’d make for a cheesecake). Whiz some chocolate cookies in a food processor until they turn to crumbs, then mix through some melted butter.
Press it into a tart tin and stick it in the fridge.
Second, I made a butterscotch filling – from scratch. Salted butterscotch to be precise, and you can too. It’s not as difficult as you might think and it will only take around 15 minutes.
Salted caramel is one of those fads that I have never and probably never will tire of. Long after it is old news, I’m still loving this stuff and thinking that something this good can surely not be legal. Butterscotch is very similar to caramel and the only real difference is dark brown sugar as opposed to the white sugar you would use for caramel. And a little vanilla.
(Whatever you do, don’t leave out the salt. It’s an absolute necessity here, to counteract the richness of the tart as a whole.)
Now, pour it into the chocolate tart shell and stick it in the fridge.
Make a chocolate ganache by melting a bunch of ingredients together. And make sure to use dark chocolate – the butterscotch already makes this very sweet, so no need to be concerned about the chocolate being too bitter.
Now, pour it over the butterscotch layer and, you guessed it, stick it in the fridge.
Now, try really hard to resist for 3 hours before serving. Sprinkle a little sea salt over the top just before serving. Use a hot, clean knife to slice each slice because the butterscotch layer is soft and sticky and all kinds of perfect gooeyness 🙂
One mouthful of this chocolate tart and you’ll be in chocolate butterscotch heaven. Roll-your-eyes-to-the-sky-worthy. I love that this is such an easy dessert, using every day ingredients, yet it looks like something you bought from a French patisserie – ok, except for the fingerprints because I’m so clumsy. Hey, you try taking photos of this with sticky fingers!
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- 250 g Choc cookies
- 100 g unsalted butter melted
- 1 1/2 cups dark brown sugar packed
- 160 g unsalted butter
- 1 1/3 cups thickened cream
- 1 teaspoon salt
- 1 tablespoon vanilla extract (see notes)
- 125 ml milk
- 60 g butter
- 200 g dark chocolate 70%, chopped
- 1 tablespoon light brown sugar (see notes)
- ¼ teaspoon sea salt flakes to decorate
Process cookies in a food processor to crumbs. Stir through the melted butter until well coated. Tip the crumbs into a 25cm fluted tart tin and press down firmly all over with the bottom of a glass, into the corners and up the sides. Place in fridge to set.
Add the sugar and butter to a heavy based saucepan over Iow-medium heat. Stir until smooth and melted together. Allow it to come to a simmer and gently bubble for around 3 minutes until foamy, stirring every now and then. Carefully add the cream and immediately whisk it in. Let the mixture come to a rolling boil, stirring now and then, for 6-8 mins until thickened. You should be able to see the clean bottom of pan when dragging the spoon through. Add the vanilla and salt and whisk well. Allow it to cool for 15 minutes before pouring into the tart shell. Place in the fridge while you make the ganache.
Put the butter, milk and sugar in a saucepan over low heat. Stir until the butter has melted, the sugar dissolves and the mixture is fully combined. Remove from heat. Add the chocolate and let it sit for a couple of minutes before stirring to a smooth, glossy ganache. Pour the ganache over the butterscotch layer. Let it set in the fridge for 3 hours before serving. Just before serving, sprinkle the sea salt flakes over the top.
I use a standard Australian 20ml tablespoon
Make sure to use dark chocolate. The slight bitterness will offset the sweetness of the caramel.
Don't skip the salt. It's very important also in offsetting the sweetness.