Calling all fans of salted caramel and chocolate – this No Bake Chocolate Salted Caramel Tart is for you. With a simple chocolate cookie base, real salted caramel from scratch and gorgeous whipped ganache topping, this you only need 8 ingredients for this showstopping dessert.
250gfinely chopped dark (50%) chocolate(2 cups / 8.8oz)
1cupthickened cream(250ml)
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE CHOCOLATE COOKIE BASE:
Process cookies in a food processor to crumbs. Stir through the melted butter until well coated.
Tip the crumbs into a 23cm (9 inch) 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.
FOR THE SALTED CARAMEL
Place the cream and butter in a small saucepan over low heat and stir until the butter has dissolved and the mixture is steaming. Set aside.
Place the sugar, water and glucose in a large heavy based saucepan and stir over low-medium heat until the sugar has dissolved.
Bring the sugar mixture to a boil and stop stirring. Swirl the pan every couple of minutes to make sure it's heating evenly.
Once it turns amber gold in colour (see photos in post), pour in the cream and butter mixture (carefully as it may splatter). Whisk in with a balloon whisk.
Bring the mixture back to a boil still over low-medium heat, and cook for 4-5 minutes or until the temperature on a candy thermometer reaches 115C / 240F.
Stir through the salt and vanilla then let it cool for 10 minutes before pouring into the tart shell.
FOR THE WHIPPED CHOCOLATE GANACHE
Make sure the chocolate is finely chopped and place in a heat proof bowl.
Heat the cup of cream over low-medium heat, swirling every so often, until bubbles just start to appear.
Pour the hot cream over the chocolate and give the bowl a little shake to settle the chocolate under the cream. Let it sit for 2 minutes to soften, before stirring to a smooth, glossy ganache.
The ganache can be used like this and spread straight over the caramel, or continue on to whip it.
Let the ganache cool until cool to the touch. You can do this at room temperature (about an hour) or in the fridge, stirring every so often (15 - 20 minutes). It should be thick but still soft enough to stir.
Use an electric beater to beat the ganache for about 1 minute until thick and fluffy and the colour of milk chocolate.
You can spread this over the tart or transfer to a piping bag to pipe on. I used a star tip and a plain round tip to pipe the design on this one.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide).
For a chewier caramel, after adding the cream mixture, boil until it hits 115-118C (240-245F). For a gooier caramel, just boil it for 3 minutes. This will set much softer and once served it will begin to seep out of the tart.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.