Chocolate Caramel Tart
A classic Chocolate Caramel Tart with a biscuit crumb base, sweet and creamy caramel filling and a chocolate ganache on top!
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Servings: 16 serves
Calories: 450kcal
Cost: $10
Equipment
- food processor, blender or Thermomix
- Stove-top, microwave or Thermomix
- Oven
Ingredients
For The Base
- 250 g plain sweet cookies like Arnott's Marie (see notes)
- 125 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
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. If using a Thermomix: Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and crush for 10 seconds on Speed 8. Press well into base and sides of prepared 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.If using a Thermomix: To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes on 80 degrees, Speed 4.
- 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. If using a Thermomix: Break the chocolate into chunks and place it into a clean and dry Thermomix bowl. Add the cream and cook for 3 minutes on 60 degrees, 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 and place into the fridge to set.
- 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. Digestives would also be suitable.
- 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, or freeze for up to 1 month.
- Allow to come to room temperature before serving.
Nutrition
Calories: 450kcal | Carbohydrates: 48g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 222mg | Potassium: 272mg | Fiber: 1g | Sugar: 39g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
