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

Cook Time: 25

Chilling Time: 2

Total Time: 2 40

Servings: serves

Calories: 492kcal

Cost: $10

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.

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 for 10 seconds, Speed 8.
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 for 8 minutes, 80 degrees, Speed 4.
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 for 3 minutes, 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, 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.

RECIPE NOTES & TIPS

Crush biscuits finely using a food processor, blender or Thermomix.
Press the biscuit mixture firmly into the base and sides of the tart tin so it holds together when sliced. The back of a spoon or the base of a glass works perfectly for this.
Use full fat sweetened condensed milk and cream, 'low fat' or 'light' versions won't set properly.
Cook the caramel slowly over low heat while stirring constantly to prevent burning.
Allow the caramel layer to cool before adding the ganache so the layers stay distinct.
Use good quality chocolate for the ganache — it makes a big difference to flavour.
Let the tart sit at room temperature for 15–20 minutes before slicing for neat slices.
Storage: keep the tart in an airtight container at room temperature for up to 5 days, or store in the fridge in warmer temperatures. Let the tart sit at room temperature for 15–20 minutes before slicing for neat slices.
Freezing: this tart is best enjoyed within 5 days of baking. If freezing (for up to 1 month), thaw in the fridge overnight, then bring to room temperature before serving for the best texture and flavour.