Salted Caramel Chocolate Tart
A crisp buttery pastry case filled with salted caramel and topped with dark chocolate ganache. Make it the day before for the cleanest slices.
- Time4 hr 30
- LevelHard
- Costabout £0.60 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the 100g cold butter into the flour and icing sugar with your fingertips until like breadcrumbs. Mix in the egg yolk and enough cold water to bring it to a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 180°C (160°C fan). Roll out the pastry and line a 23cm loose-based tart tin. Prick the base, chill for 15 minutes, then line with baking paper and baking beans.
- 3
Bake for 15 minutes, remove the paper and beans, and bake for 8 minutes more until golden and dry. Cool completely.
23 min - 4
For the caramel, heat the sugar and 50ml water in a pan without stirring until deep amber, about 7 minutes. Take off the heat and carefully pour in the 150ml cream. Stir in the 40g butter and 1 teaspoon of the salt.
7 min - 5
Pour the caramel into the pastry case. Cool, then chill for 1 hour until set.
60 min - 6
Put the chocolate in a bowl. Heat the 150ml cream until just steaming and pour over. Leave for 2 minutes, then stir until glossy and smooth.
- 7
Pour the ganache over the caramel and tilt to level. Chill for 2 hours until set, then sprinkle with the last of the salt. Take out of the fridge 20 minutes before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.