Easter Chocolate Caramel Tart

The most delicious Easter Chocolate Caramel Tart with a biscuit crumb base, creamy caramel filling, chocolate ganache topping and mini Easter eggs!

The most delicious Easter Chocolate Caramel Tart with a biscuit crumb base, creamy caramel filling, chocolate ganache topping and mini Easter eggs!

When it comes to Easter desserts, it doesn’t get any more decadent than this chocolate caramel tart. Think 3 layers of pure and utter deliciousness (just like our famous classic chocolate caramel slice… but in a tart AND with Easter eggs!!!). 

Easter eggs on top of a chocolate ganache tart with a crushed biscuit base.

Triple Layer Easter Chocolate Caramel Tart

So let’s talk about those layers…

  • the base: a basic buttery biscuit crumb… 2 ingredients… so yum!
  • the filling: creamy and soft caramel (you won’t be able to stop eating this!)
  • the topping: a rich dark chocolate ganache sprinkled with mini Easter eggs

… ummm did I mention that this is one super rich and addictively decadent dessert??? 

Speckled easter eggs on top of a chocolate ganache and caramel tart.

Tips for making the caramel layer on the stovetop or in the Thermomix

  • always, always, always use full-fat sweetened condensed milk when making caramel. Skim sweetened condensed won’t set as well as the full-fat variety.. so please don’t try and save any calories here!
  • 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. This is not the time to walk away! Stir, stir, stir!!
  • if using a Thermomix, check that the caramel has thickened after the cooking time. If not, cook for a further 2 minutes. 

The steps to follow to make an Easter Chocolate Caramel Tart.

How to make chocolate ganache – cream and chocolate

Chocolate ganache is the EASIEST thing ever! All you need is chocolate (I used dark chocolate in this recipe) and heavy (or thickened) cream. 

Then it’s simply a matter or melting the two together and allowing them to cool – you can do this in the microwave, on the stovetop or in the Thermomix. 

Some chocolate ganache recipes will use a slightly different ratio of chocolate to cream, but we want a nice thick and sticky ganache for this tart. 

Note: chocolate ganache will thicken on cooling as the chocolate sets firm. 

Mini solid easter eggs on a chocolate caramel tart.

A piece of three layer caramel tart with chocolate ganache.

Storing chocolate caramel tart

Given that this tart is super rich, you’ll only need a teensy piece… which means… leftovers!! 

Our 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 it’s super hot where you live (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. 

A fork in a piece of caramel tart with a chocolate ganache topping and mini easter eggs.

More Easter dessert recipes…

A collection of Easter dessert recipes.

A piece of half-eaten chocolate caramel tart with Easter eggs on top.

The most delicious Easter Chocolate Caramel Tart with a biscuit crumb base, creamy caramel filling, chocolate ganache topping and mini Easter eggs!

Easter Chocolate Caramel Tart

The most delicious Easter Chocolate Caramel Tart with a biscuit crumb base, creamy caramel filling, chocolate ganache topping and mini Easter eggs!
5 from 1 vote
Print Pin Rate
Course: Dessert, Easter
Cuisine: Chocolate
Keyword: easter chocolate caramel tart
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 15 serves
Calories: 363kcal

Ingredients

For the base:

  • 225 g plain sweet biscuits 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 (1/3 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. 

Notes

You can use any plain sweet biscuit for this recipe. I used Arnott's Marie biscuits which are popular in Australia. 
Use full-fat sweetened condensed milk (not light).
Choose a full fat (not light) thickened/heavy cream. 
This recipe is best served at room temperature. 
Store the tart in an airtight container at room temperature for up to 5 days. 
 

Nutrition

Calories: 363kcal | Carbohydrates: 27g | Protein: 2g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 51mg | Sodium: 228mg | Potassium: 94mg | Fiber: 1g | Sugar: 16g | Vitamin A: 575IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1.7mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Speckled mini easter eggs on a crushed biscuit and chocolate ganache tart. Easter eggs on top of a slice of chocolate tart tart. A caramel chocolate tart with a crushed biscuit base.

4 thoughts on “Easter Chocolate Caramel Tart”

  1. 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

    1. 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

  2. Aimee says:

    Could you sub the dark chocolate for milk chocolate? Is the ratios the same ?

    1. Lucy Mathieson says:

      Absolutely and yes – same ratios. xx

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