Salted Caramel Tart

 

 

 

 

 

Salted Caramel Tart

Recipetineats

Just made this recently & Tart pan should be an 11" Tart pan, or 10" springform pan with crust 1" up the sides. If using 10" springform pan, bake 20-25 minutes. 

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.

Course: Sweet Baking 

Servings: 12

Calories: 562 kcal

Author: Nagi

Ingredients

Base:

• 225 g / 8 oz plain sweet biscuits, 2 cups crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
• 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)

Caramel:

• 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)

Chocolate Ganache Topping:

• 1/3 cup heavy/thickened cream
• 150 g / 5 oz dark chocolate melts / chips
• Sea salt flakes, for topping

Instructions

1. 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)
2. 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.
3. 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).
4. Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

Caramel:

1. Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. 
2. 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.
3. Add salt (adjust to taste), then pour the caramel into the tart base.
4. 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.)
5. Cool on counter while you make the chocolate.

Chocolate Ganache:

1. Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
2. 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.
3. 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.