Easy No Bake Caramel Chocolate Tart Recipe - Sweet baking
Author: Edward Koetter
This is made using the Australian way of making creamy caramel using condensed milk. The most delicious Easter Chocolate Caramel Tart with a biscuit crumb base, creamy caramel filling, chocolate ganache topping and mini Easter eggs!
Salted Caramel Tart
This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavour, I find it works better to use a simple caramel – better flavour and the caramel is creamier. You don’t need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn’t run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show off dessert!!! Recipe VIDEO below.
Provided by: Nagi
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 9
Provided by: Nagi
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 9
Ingredients:
- 225 g / 8 oz plain sweet biscuits, about 2 cups (packed) crushed
- 150 g / 5 oz unsalted butter (, melted (Note 1 for Digestives))
- 100 g / 7 tbsp unsalted butter
- 1 cup / 200g (packed) brown sugar
- 2 cans sweetened condensed milk (395g / 14oz each)
- 1 3/4 tsp salt ((2 ½ - 3 tsp salt flakes))
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz dark chocolate melts / chips
- Sea salt flakes, for topping
Nutrition:
- Serving Size: 139 g
- Calories: 562 kcal
- Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
- Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
- Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
- Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
- Caramel:
- Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
- Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
- Add salt (adjust to taste), then pour the caramel into the tart base.
- Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
- Cool on counter while you make the chocolate.
- Chocolate Ganache:
- Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
- Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.
Tags:
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Duration: 7:04
Easy No Bake Caramel Chocolate Tart Recipe
Want the easiest, quickest and most impressive dessert EVER without any of the effort? You need this amazing no bake Caramel Chocolate Tart recipe in your life!
Provided by: Emma Mason
Total time: 85 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: English
Number of ingredients: 8
Provided by: Emma Mason
Total time: 85 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: English
Number of ingredients: 8
Ingredients:
- Food Processor
- 8cm (7″) Deep Loose Bottom Fluted Tart Tin
- 175 g Dark Chocolate, (Finely Chopped)
- 50 g Unsalted Butter, (Cubed)
- 165 ml Double Cream
- 215 g Golden Oreos
- 70 g Unsalted Butter, (Melted)
- 175 g Salted Caramel Sauce, (Plus extra for drizzling)
Nutrition:
- Calories: 447 calories
- Carbohydrate: 44 grams carbohydrates
- Cholesterol: 49 milligrams cholesterol
- Fat: 30 grams fat
- Fiber: 2 grams fiber
- Protein: 3 grams protein
- Saturated Fat: 16 grams saturated fat
- Serving Size: 1 serving
- Sodium: 138 grams sodium
- Sugar: 29 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 12 grams unsaturated fat
- Put the Oreos (including the fillings) in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse again until clumping. Tip the crumbs into the tart tin and press into the base and sides.
- Pour in the caramel sauce and spread evenly over the bottom. Place in the freezer.
- Finely chop the dark chocolate and put in a bowl with the butter.
- Heat the cream in a saucepan over a low heat just up to boiling point. Pour over the chocolate and leave for 5 mins.
- Stir the cream/chocolate until thick and shiny. Pour the chocolate ganache over the caramel and smooth out. Chill for 1 hour.
- Before serving, drizzle with more caramel sauce. Store in the fridge and consume within 3-4 days.
Gluten-free Chocolate Caramel Tart Recipe (No-bake)
Gluten-free chocolate caramel tart recipe - 100% no-bake and easy to make! You'd never know it was Coeliac-friendly and wheat-free.
Provided by: Becky Excell
Total time: 40 minutes
Prep time: 40 minutes
Yields: 12 servings
Number of ingredients: 13
Provided by: Becky Excell
Total time: 40 minutes
Prep time: 40 minutes
Yields: 12 servings
Number of ingredients: 13
Ingredients:
- 350 g gluten free digestive biscuits (graham crackers)
- 2 tbsp cocoa powder
- 150 g butter (melted)
- 185 g butter
- 35 g caster sugar (I use golden)
- 65 g golden syrup
- 1 x 397g can of condensed milk
- pinch of salt
- 120 ml (double cream
- 100 g chocolate (chopped (I use a mix of milk and dark))
- 20 g butter (softened)
- salted caramel truffles (to finish)
- salted caramel sauce (to finish)
How to cook:
- For the base:
- Crush your biscuits into fine crumbs and then mix in cocoa powder so thoroughly combined. I often do this in a food processor or I use a rolling pin to crush the biscuits and then stir in the cocoa powder.
- Pour your melted butter into your crushed biscuits and mix together in a bowl.
- Press your mixture into a 23cm loose bottom fluted tart tin. Chill in the fridge for at least 30 mins.
- For the salted caramel layer:
- For your caramel, place all the ingredients in a small saucepan over a low to medium heat. Allow the butter to melt and sugar to dissolve, then mix well to ensure it doesn’t stick to the bottom and is all well combined.
- Turn the heat up so the mixture starts to bubble a little, then stir continuously for about 5–8 minutes or until it has thickened and turned a dark golden colour. Stir in a pinch of salt.
- Pour your caramel on top of your biscuit base, spreading it so that it’s level and even. Place in the fridge to set for at least 2 hours. Once chilled, remove from the fridge, ready for the final layer.
- For the chocolate ganache layer:
- To make your ganache, heat your cream in a small saucepan until just before boiling. Add the chopped chocolate and softened butter to a heatproof bowl, then pour in the hot cream.
- Allow it to sit for about 5 minutes without stirring, then stir together so it’s all melted, thoroughly combined and pourable.
- Pour it over the caramel layer and pop in the fridge to set.
- Just before serving drizzle with extra caramel sauce and decorate with caramel truffles.
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!
Provided by: Lucy - Bake Play Smile
Total time: 160 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: Easter
Number of ingredients: 8
Provided by: Lucy - Bake Play Smile
Total time: 160 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: Easter
Number of ingredients: 8
Ingredients:
- 225 g plain sweet cookies (like Arnott's Marie (see notes))
- 150 g butter (melted)
- 130 g golden syrup
- 790 g sweetened condensed milk
- 125 g butter
- 80 g (1/3 cup) thickened cream (see notes)
- 150 g dark chocolate
- 125 g mini Easter eggs (to decorate)
Nutrition:
- Calories: 492 kcal
- Carbohydrate: 51 g
- Protein: 6 g
- Fat: 30 g
- Saturated Fat: 17 g
- Cholesterol: 65 mg
- Sodium: 269 mg
- Fiber: 1 g
- Sugar: 42 g
- Trans Fat: 1 g
- Serving Size: 1 serving
- 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.
