A simple and delicious Easter Chocolate Caramel Tart recipe that takes just 15 minutes to prepare. A sweet cookie crumb base, creamy caramel filling, chocolate ganache topping and mini Easter eggs makes this the perfect Easter dessert.
When it comes to Easter desserts, it doesn't get any more decadent than this chocolate caramel tart.
A triple layered chocolate caramel dessert that the entire family will love!
And while it may look fancy, it's super easy to make and takes just 15 minutes to prepare!
If you love chocolate caramel slice (also called Millionaire Bars or Millionaire's Shortbread) then you're going to fall head over heels for this Easter tart!
Why You're Going To Love This Easter Dessert
If the smooth creaminess of the caramel, the crunch of the cookie crust or the sweetness of the chocolate ganache and mini Easter eggs isn't enough, here's why else you're going to LOVE this recipe:
- quick and easy - the entire dessert takes just 15 minutes to prepare and 25 minutes to cook... which means you'll be eating it in no time!
- perfect for feeding a crowd - a little slice of this Easter Chocolate Caramel Tart is all you need - it's rich, decadent and filling (making it perfect for Easter celebrations with family and friends).
- kid-friendly - kids and adults alike love this tart. It's a guaranteed winner!
- make ahead - this chocolate caramel tart can be made ahead of time and stored in an airtight container at room temperature (or the fridge if the climate is warm) for up to 5 days - perfect for taking the stress out of cooking over Easter.
What You Need
This Easter Chocolate Caramel Tart is made with three easy layers:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Base
- plain sweet cookies - you can use any brand of plain sweet cookie you like. I generally use Arnott's Marie biscuits which are a popular brand in Australia.
- melted butter - salted or unsalted is fine to use.
For The Caramel Filling
- golden syrup - this is a sweet, sticky liquid that is popular in baking recipes in Australia, New Zealand and the UK. If you don't have access to golden syrup, you can substitute it for corn syrup.
- sweetened condensed milk - use a tin of full fat sweetened condensed milk. Avoid using light or skim sweetened condensed milk as they don't set as well.
- butter - salted or unsalted is fine to use.
For The Chocolate Ganache
- cream - choose a heavy or thickened full fat cream
- dark chocolate - use a good quality dark chocolate or dark chocolate baking melts.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Making The Base
Crush the biscuits and then stir through the melted butter until well combined. Press into the base and sides of the tin and cook for 10 minutes.
Note: you can use a food processor, blender or Thermomix to crush the biscuits finely.
Making The Caramel Layer
Heat the golden syrup, sweetened condensed milk and butter in a saucepan over a stovetop (or in a Thermomix).
Stir continuously until the sauce has thickened - this will talk around 10 minutes.
Pour into the cooked cookie base.
Cook for a further 15-20 minutes. Set aside to cool.
Making The Chocolate Ganache
Melt the cream and dark chocolate together and then allow it to cool. The ganache will thicken on cooling.
Note: You can do this in the microwave, on the stovetop or in the Thermomix.
Pour the ganache over the tart. Chill for 10 minutes.
Decorate with mini Easter eggs and then set for 2 hours in the fridge.
Expert Tips
For the best results, use full fat sweetened condensed milk and full fat cream. This gives the best flavour and also sets firmer.
If using a stovetop, the caramel needs to be cooked on a low heat and stirred continuously for 10 minutes or until it's obviously thickened.
If using a Thermomix, check that the caramel has thickened after the cooking time. If not, cook for a further 2 minutes.
The ganache will thicken as it cools and will set to a sticky, thick layer.
This Easter Chocolate Caramel Tart is best served at room temperature, so if you live in a cooler climate, you can store it in an airtight container at room temperature for up to 5 days.
If you live in a warmer climate (and your chocolate layer is going to melt!), store the tart in an airtight container in the fridge - and bring to room temperature when you're ready to serve.
While you technically 'can' freeze this tart, it's best served fresh within the 5 days after baking. If you choose to freeze the tart, remove it from the freezer and allow to defrost in the fridge before consuming.
More Easter Recipes
Let's face it, one of the best things about Easter is eating ALL the chocolate and decadent desserts.
Here's a few of my favourite Easter recipes:
- Homemade Hot Cross Buns - the ultimate Easter recipe. We always have a batch of these on Easter Sunday morning.
- Easter Chocolate Ripple Cake - everyone's favourite no-bake dessert is even better with an Easter egg twist!
- Cadbury Creme Egg Brownies - rich and fudgy chocolate brownies filled with gooey creme eggs.
- Easter Birds Nests - this is a fantastic recipe to make with the kids!
- Creme Egg Cheesecake - a delicious vanilla cheesecake with sweet creme eggs.
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Easter Chocolate Caramel Tart
Ingredients
For the base:
- 225 g plain sweet cookies like Arnott's Marie (see notes)
- 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 see notes
- 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 on Speed 8, 10 seconds.
- 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 on 80 degrees, Speed 4, 8 minutes.
- 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 on 60 degrees, 3 minutes, 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.
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