This Easter Chocolate Caramel Tart layers buttery biscuit crumbs, thick caramel and smooth chocolate ganache, all topped with mini Easter eggs. An easy, decadent dessert that's perfect for Easter.
If you're looking for more Easter desserts, you might also enjoy my rich and fudgy Easter Egg Brownies or a luscious Creme Egg Cheesecake - both are perfect crowd-pleasers.
A Quick Look At The Recipe
✅ Recipe Name: Easter Chocolate Caramel Tart
🕒 Ready In: 15 mins prep + 25 mins bake + chilling
👪 Makes: 16 slices (or 12 generous dessert serves)
🍫 Main Ingredients: Sweet biscuits, butter, condensed milk, golden syrup, dark chocolate, mini Easter eggs
🐣 Best For: Easter dessert tables, family gatherings, make-ahead treats
⭐ Why You'll Love It: Buttery biscuit base, thick caramel filling and silky chocolate ganache topped with mini Easter eggs - basically Easter chocolate caramel slice in tart form!
SUMMARIZE & SAVE THIS CONTENT ON
This Easter Chocolate Caramel Tart is like the Easter version of classic chocolate caramel slice - but in tart form! And if you've ever tried my famous Chocolate Caramel Slice, you'll know why this flavour combo is such a winner.
It's made with three irresistible layers: a buttery biscuit base, a thick, baked caramel filling, and a smooth chocolate ganache on top. The result is a rich, creamy dessert that looks impressive but is surprisingly easy to make. Perfect for Easter entertaining! 🍫🐣
If you like easy chocolate and caramel desserts, you might also like my Caramel Cheesecake Balls or these Caramel Chocolate Tartlets - both only require 3 ingredients!
Why You're Going To Love This Recipe
- Perfect Easter dessert - decorated with mini Easter eggs, it's made for the Easter table!
- Simple pantry ingredients - no fancy ingredients required.
- Make-ahead friendly - prepare it the day before and chill until serving.
- Rich and indulgent - a little slice goes a long way (perfect for feeding a crowd).
- Family favourite - kids absolutely love the chocolate, caramel and Easter egg topping!
Jump to:
Easter Tart Ingredients
Most of the ingredients are simple pantry staples, but here are a few important notes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Plain sweet biscuits - Arnott's Marie biscuits are perfect for this recipe, but any plain sweet biscuit or digestive biscuit will work.
- Sweetened condensed milk - make sure you use full-fat condensed milk to get the thick, creamy caramel texture.
- Golden syrup - gives the caramel a deeper flavour and helps create that perfectly smooth consistency.
- Mini Easter eggs - these make the tart festive and colourful, but you can use any Easter chocolate you like.
Variations
- Salted caramel version - Add a pinch of sea salt to the caramel layer for a salted caramel twist.
- Milk chocolate topping - Swap the dark chocolate ganache for milk chocolate to create a sweeter, creamier topping that kids will especially love.
- Gluten-free option - Use gluten-free biscuits for the base - everything else in the recipe should be naturally gluten-free, although check the Easter eggs.
- Extra Easter topping ideas - Decorate with crushed mini eggs, Easter bunnies, or chopped chocolate bars.
How To Make Easter Chocolate Caramel Tart
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the biscuit base: Crush the biscuits into fine crumbs and mix with melted butter. Press firmly into a greased tart tin, covering both the base and sides. Bake briefly until lightly set.
- Make the caramel filling:In a saucepan over low heat, heat the golden syrup, sweetened condensed milk and butter while stirring continuously until thickened and smooth (~10 mins).
- Bake the caramel base: Pour the caramel into the tart shell and bake until lightly golden. Allow the tart to cool completely.
- Prepare the chocolate ganache: Heat the cream and dark chocolate together until smooth and glossy, then allow to cool (it will thicken on cooling).
- Assemble the tart: Pour the ganache over the cooled caramel layer and refrigerate until just set.
- Decorate: Top with mini Easter eggs and chill until fully set before slicing.
Recipe Tips
- Crush biscuits finely using a food processor, blender or Thermomix.
- Press the biscuit mixture firmly into the base and sides of the tart tin so it holds together when sliced. The back of a spoon or the base of a glass works perfectly for this.
- Use full-fat sweetened condensed milk and cream; 'low-fat' or 'light' versions won't set properly.
- Cook the caramel slowly over low heat while stirring constantly to prevent burning.
- Allow the caramel layer to cool before adding the ganache so the layers stay distinct.
- Use good-quality chocolate for the ganache - it makes a big difference to the flavour.
- Let the tart sit at room temperature for 15-20 minutes before slicing for neat slices.
- Storage: keep the tart in an airtight container at room temperature for up to 5 days, or store in the fridge in warmer temperatures. Let the tart sit at room temperature for 15-20 minutes before slicing for neat slices.
- Freezing: This tart is best enjoyed within 5 days of baking. If freezing (for up to 1 month), thaw in the fridge overnight, then bring to room temperature before serving for the best texture and flavour.
Easter Chocolate Caramel Tart FAQs
Yes! This tart is perfect for making a day or two in advance. Simply store it in the fridge until ready to serve.
Absolutely. Digestive biscuits, graham crackers or any plain sweet biscuits will work well.
The caramel likely hasn't been cooked long enough. Continue cooking over low heat until noticeably thickened.
Use a sharp knife dipped in hot water to slide easily through the ganache and caramel layers, and wipe the blade clean between each cut.
More Easter Recipes
Let's face it, one of the best things about Easter is eating ALL the chocolate and decadent desserts! Here are a few more of my favourite Easter recipes:
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Easter Chocolate Caramel Tart
Ingredients
For the base:
- 225 g plain sweet cookies like Arnott's Marie
- 150 g butter melted
For the caramel:
- 130 g golden syrup
- 790 g sweetened condensed milk
- 125 g butter
For the chocolate ganache:
- 80 g (⅓ cup) thickened cream
- 150 g dark chocolate
- 125 g mini Easter eggs to decorate
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease the base and sides of a loose-bottomed 23cm tart tin and place onto a flat baking tray. Set aside.
- Crush the biscuits in a food processor until fine crumbs remain. Thoroughly mix through the melted butter and then press firmly into the base and sides of the prepared tin. Note: Use a spoon or a round cup to press the mixture firmly into the tart tin.
- Place into the oven for 10 minutes before removing and setting aside to cool slightly.
- To make the filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
- Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
- Pour the caramel into the tart shell and bake for a further 15-20 minutes or until golden. Allow to cool.
- To make the chocolate ganache, break the chocolate into chunks, add the cream and place both into a microwave-safe bowl. Microwave for 30 seconds. Stir and microwave for a further 30 seconds.
- Allow the ganache to cool for 10 minutes or until slightly thickened (place into the fridge if needed).
- Pour the chocolate ganache over the tart, place into the fridge for 10 minutes and then decorate with mini Easter eggs and place back into the fridge to set for 2 hours.
- Allow the tart to come to room temperature before serving.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease the base and sides of a loose-bottomed 23cm tart tin and place onto a flat baking tray. Set aside.
- Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and crush for 10 seconds, Speed 8.
- Pour the mixture into the prepared tin and then press firmly onto the base and sides. Note: Use a spoon or a round cup to press the mixture firmly into the tart tin.
- Place into the oven for 10 minutes before removing and setting aside to cool slightly.
- To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes, 80 degrees, Speed 4.
- Pour the caramel into the tart shell and bake for a further 15-20 minutes or until golden. Allow to cool.
- To make the chocolate ganache, break the chocolate into chunks and place it into a clean and dry Thermomix bowl. Add the cream and cook for 3 minutes, 60 degrees, Speed 2. Allow the ganache to cool for 10 minutes or until slightly thickened (place into the fridge if needed).
- Pour the chocolate ganache over the tart, place into the fridge for 10 minutes and then decorate with mini Easter eggs and place back into the fridge to set for 2 hours. Allow the tart to come to room temperature before serving.
Notes
- Crush biscuits finely using a food processor, blender or Thermomix.
- Press the biscuit mixture firmly into the base and sides of the tart tin so it holds together when sliced. The back of a spoon or the base of a glass works perfectly for this.
- Use full fat sweetened condensed milk and cream, 'low fat' or 'light' versions won't set properly.
- Cook the caramel slowly over low heat while stirring constantly to prevent burning.
- Allow the caramel layer to cool before adding the ganache so the layers stay distinct.
- Use good quality chocolate for the ganache - it makes a big difference to flavour.
- Let the tart sit at room temperature for 15-20 minutes before slicing for neat slices.
- Storage: keep the tart in an airtight container at room temperature for up to 5 days, or store in the fridge in warmer temperatures. Let the tart sit at room temperature for 15-20 minutes before slicing for neat slices.
- Freezing: this tart is best enjoyed within 5 days of baking. If freezing (for up to 1 month), thaw in the fridge overnight, then bring to room temperature before serving for the best texture and flavour.
Liza says
Hi there. I live in New Zealand and I’m not sure what you mean by thickened cream? Should I beat it to make the runny cream? Thank you
Lucy says
Thickened cream is your regular fresh cream in NZ 🙂
Lori says
I am super excited to try this recipe. I baked the shell, and now I've just taken the caramel layer out of the oven, but it is still very loose, especially in the middle. Will this firm up as it cools, or does it need to cook longer?
Lucy says
Hi Lori, it should be firm to the touch when it comes out of the oven, but it will firm up on cooling also.
Reetu says
Hi Lucy,
Can i use digestive biscuits or the shortbread biscuits instead of the the Marie biscuits? will the measurements remain the same?
Lucy says
Sure thing! You may need to alter the melted butter ever so slightly - you want it to press down firmly. xx
Aimee says
Could you sub the dark chocolate for milk chocolate? Is the ratios the same ?
Lucy Mathieson says
Absolutely and yes - same ratios. xx
Marisa says
Hi. Just wanting to double check that the tin size stated is correct. I couldn't wait until Easter to make this, but I have a lot of caramel left over and I used a 24cm tin. I am just wondering if I should have used a bigger tin, or perhaps one with higher sides. I'm happy to just eat the leftover caramel though
Lucy Mathieson says
Hi Marisa, you can fill the caramel all the way up to the top as it wont rise. Yes - you're right! Some tins have higher sides so this might be the issue. Perhaps you could make two smaller ones? xx