Chocolate Caramel Tart

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A rich and decadent Chocolate Caramel Tart with a biscuit crumb base, sweet and creamy caramel filling and a chocolate ganache on top!

This popular dessert is a favourite at any celebration or dinner party!

A wedge of chocolate dessert slightly removed from the rest of the tart.

If you're like me and you LOVE the combination of silky smooth dark chocolate and luscious caramel, then this decadent Chocolate Caramel Tart is a must-try!

With only 45 minutes to prep and bake, the hardest part is waiting for it to chill!

As you know, I'm a dessert girl, best known for my love of luscious cheesecakes. But there's also nothing better than a creamy Banoffee Tart, or a citrusy classic Lemon Tart to make me happy.

I recently made my elegant Almond and Pear Tart when asked to bring a dessert, but I'm just as content eating the (famous South African) simple no-bake Peppermint Crisp Tart, with its layers of creamy caramel, straight from the fridge!!

An overhead shot of chocolate caramel tart with grated white chocolate sprinkled over the top.

Why You're Going To Love This Recipe

There's a lot to love about this decadent chocolate caramel tart!

The combo of biscuit, caramel and chocolate - makes this tart a rich and heavenly taste sensation!
Make ahead of time - no last minute rush as you can prep and bake this chocolate caramel tart and then chill for a few hours. Best served at room temperature, just take out of the fridge about half an hour before you're ready to serve.
Crowd pleasing - being super rich, this dessert is a great one to share as you only need a small sliver of a slice (or maybe two!!)
Conventional and Thermomix - whichever method you choose, easy instructions are included in the recipe card below.

One slice removed from the tart showing the biscuit base, caramel filling and chocolate ganache on top.

What You Need

This chocolate caramel tart is full of super rich ingredients, but hey, don't we all deserve a little indulgence every so often?

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients for a chocolate dessert tart on a bench top.

For The Base

Plain sweet cookies - I use Arnott's Marie Biscuits, but any plain sweet biscuit is fine to use, even digestives would make a great tart crust.
Butter - melted.

For The Caramel

Golden syrup - a common baking ingredient in Australia and New Zealand and perfect for a rich caramel filling. If you can't buy golden syrup though, you could replace it with corn syrup, honey or maple syrup.
Sweetened condensed milk - use full fat sweetened condensed milk, rather than a skim or light condensed milk, for the best flavour and to set the filling well.
Butter.

For The Ganache

Cream - choose a full-fat heavy or thickened cream (not light cream).
Dark chocolate - use a good quality dark chocolate for best results. This semi sweet chocolate perfectly compliments the ultra sweet caramel filling in this luscious chocolate caramel tart.

Equipment Required

Tart tin - I used a 23cm loose bottom tart tin, greased.
Food processor or Thermomix - to crush the biscuits.
Saucepan - to make the caramel filling.
Microwave and microwave safe bowl - for the ganache. Alternatively, you could use a saucepan on the stove top or Thermomix.
Oven - only 25 minutes bake time!

Looking down on a serve of chocolate caramel tart with a forkful beside.

Step By Step Instructions

Here's the three simple steps to make this heavenly chocolate caramel tart.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - The Base

Firstly, preheat your oven to 160 degrees celsius (fan-forced). Grease the base and sides of a loose-bottomed 23cm tart tin and place it on a flat baking tray.

Crush the biscuits in a food processor until fine crumbs remain.

Biscuit crumbs mixed with melted butter in a mixing bowl.

Thoroughly mix through the melted butter and then press crumbs 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.

Biscuit crumb base pressed into a tart tin.

Place into the oven for 10 minutes before removing and setting aside to cool slightly.

Step 2 - The Filling

Place the golden syrup, condensed milk and butter into a small saucepan over low heat.

Butter, condensed milk and golden syrup in a saucepan.

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.

Caramel filling poured into biscuit base.

Step 3 - The Ganache

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, then stir, and microwave for a further 30 seconds.

Chocolate melts and cream in a mixing bowl.

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 and place into the fridge to set.

Chocolate ganache poured over top of caramel tart.

Allow the tart to come to room temperature before serving.

Expert Tips

This luscious chocolate caramel tart has certainly been taste tested and approved by family and friends!

You can use any plain sweet cookies for this recipe. I used Arnott's Marie biscuits which are popular in Australia. Digestives would be suitable to use as well.
Use full-fat sweetened condensed milk (not light), and choose a full-fat (not light) thickened/heavy cream.
This recipe is best served at room temperature, so remove from the fridge half an hour or so before serving.
Store the tart in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month. Allow to come to room temperature before serving.

Overhead shot of caramel tart sprinkled with grated white chocolate

FAQs

What is ganache?

Chocolate ganache is a smooth, silky and shiny topping made from a mixture of chocolate and heavy cream. Ganache can also be used as a filling, a dip, between cake layers, stuffed in pastries or just drizzled over desserts.
As it cools, ganache will thicken and harden to a stable fudge-like consistency making it the perfect topping for this indulgent chocolate caramel tart.

What's the best way to serve chocolate caramel tart?

Room temperature is definitely the best way to really savour the caramel and chocolate sensation of this caramel and chocolate tart, so remove from the fridge at least half an hour before serving. Cut into thin wedges as it's super rich.
Here, I've grated a little white chocolate over the top as an option, but nothing extra is required unless you choose to add a little extra decoration.

A serve of chocolate caramel tart on a white plate.

If you're looking for an indulgent dessert for a special occasion, look no further!

A slice of tart with a forkful beside it.

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