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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 2 votes
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Course: Dessert
Cuisine: Easter
Prep Time: 15 minutes
Cook Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 16 serves
Calories: 492kcal

Equipment

  • food processor, blender or Thermomix
  • Stove-top, microwave or Thermomix
  • Oven

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. 

Notes

RECIPE NOTES & TIPS
You can use any plain sweet cookies 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: 492kcal | Carbohydrates: 51g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 269mg | Potassium: 272mg | Fiber: 1g | Sugar: 42g | Vitamin A: 671IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 2mg