This Salted Caramel and Chocolate Tart only requires 4 basic ingredients. With a short bake time, some fridge time and you’re good to go. This is essentially a Twix bar but in a tart form, and far more pretty. It is worthy of any dinner party or date night table – especially if that date night is between you and yourself.
You could definitely make the pastry case and caramel from scratch if you want to, or if your guests are of the Come Dine With Me variety (you know exactly what I mean), but it really makes very little difference. All you need is shop bought pastry, a tin of caramel and some chocolate. Add some salt to make it a little more grown up. This tart is sheer decadence that requires no stress, faff or hassle. The dream.
I do recommend using dark chocolate, as I find milk chocolate to be a little too sweet. That said, feel free to use milk, or a 50/50 split of the two. For the caramel, use any brand or make your own using my Salted Caramel Sauce Recipe – but let it cool in the fridge for 30 minutes before using, or it’ll be too runny!
This is a great recipe to make in advance. You could just bake the pastry, and fill with caramel/chocolate later. Alternatively, make the whole thing and leave it in the fridge for the evening/overnight.
For other crowd pleasing desserts you could try this Chocolate Brownie Mousse Cake or this Blueberry and Lemon Crumb Cake. For a video on how this is made, head on over to my Instagram.
Easy 4 Ingredient Salted Caramel and Chocolate Tart
Serves: 12 Slices
Prep Time: 10 Minutes
Bake/Chill Time: 1 Hour 45 Minutes
Total Time: 2 Hours
Ingredients
- 150g Shortcrust Pastry
- 1 x 397g Tin Caramel
- 225g Dark Chocolate
- Optional: Salt
Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- Roll out the shortcrust pastry to approx 1cm thick, in a circle. Place into a 9″ pie tin (preferably a loose bottom one) and push to the edges. Place a circle of baking parchment over the top and fill with baking beans (or rice/dried beans – whatever you have). Bake for approx 15 minutes, until just golden brown.
- Remove and let cool for at least 15 minutes before adding the caramel. Pour over the whole tin and spread right to the edges in an even layer.
- Melt the chocolate in the microwave, checking/stirring in 20 second intervals until entirely melted. Pour this over the tart and spread out evenly – so all the caramel is covered.
- Sprinkle a little flaky sea salt over the tart and let cool in the fridge for at least an hour (preferably 2 hours minimum. Then remove, slice and serve. Perfect how it is, or with a little whipped cream!
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