Salted Caramel Easter Tart Recipe
This Salted Caramel Easter Tart is a delightful dessert featuring a buttery biscuit crust, a rich homemade caramel filling sprinkled with sea salt, and a luscious chocolate ganache topping. Finished with festive Easter chocolates for decoration, it’s perfect for spring celebrations and indulgent gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Scale
Biscuit Crust
- 300 g digestives or shortbread biscuits
- 150 g unsalted butter, melted
Filling
- 250 g homemade caramel or shop-bought caramel
- Pinch of sea salt
- 300 ml double cream
- 125 g dark chocolate, chopped
- 125 g milk chocolate, chopped
- 50 g unsalted butter
Decoration
- 200 g Easter chocolates, some crushed, some whole
Instructions
- Prepare the Biscuit Crust: Using a food processor, blitz all of the biscuits to a fine crumb and mix them with the melted butter. Press this crumb mixture firmly into the sides and base of a 23 cm loose-bottomed tart tin, ensuring the sides are thick enough to hold the tart once removed. Refrigerate the crust while preparing the filling.
- Spread the Caramel Layer: Spread the caramel sauce evenly onto the biscuit base and sprinkle a pinch of sea salt over the caramel to enhance the flavor.
- Make the Chocolate Ganache: In a heatproof pan, heat the double cream until it just starts boiling. In a separate bowl, combine the chopped dark and milk chocolates with the butter, then pour the hot cream over them. Whisk together until smooth. If some chocolate remains unmelted, microwave the mixture in 10-second bursts until fully blended.
- Pour Ganache and Chill: Pour the smooth chocolate ganache over the caramel layer in the tart tin. Place the tart in the refrigerator to set for one hour.
- Decorate the Tart: After the ganache has set, decorate the tart with whole and crushed Easter chocolates. Return the tart to the refrigerator for another hour to allow everything to set firmly.
- Serve and Enjoy: Once fully chilled and decorated, remove the tart from the tin, slice, and enjoy your festive Salted Caramel Easter Tart.
Notes
- Using a loose-bottomed tart tin makes it easier to remove the tart without damaging the edges.
- For a smoother ganache, ensure the cream is hot but not overboiled before pouring over the chocolate.
- The pinch of sea salt contrasts beautifully with the sweetness of the caramel and chocolate.
- You can substitute the Easter chocolates with other festive candies or nuts if preferred.
- Allow sufficient chilling time to ensure the tart sets perfectly before serving.
Keywords: Salted Caramel Tart,Easter Dessert,Chocolate Ganache Tart,No-Bake Tart,Holiday Dessert
Find it online: https://epicrecipebox.com/salted-caramel-easter-tart-recipe/