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 - Conventional Method

The most delicious Easter Chocolate Caramel Tart with a biscuit crumb base, creamy caramel filling, chocolate ganache topping and mini Easter eggs!
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Course: Dessert, Easter
Cuisine: Chocolate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 15 serves
Calories: 363

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
  • 2 X 395 g tins sweetened condensed milk
  • 125 g butter

For the chocolate ganache:

  • 80 g (1/3 cup) thickened cream see notes
  • 150 g dark chocolate melts
  • 125 g mini Easter eggs to decorate

Instructions

  • 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. 

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