Salted caramel tart
Our Salted Caramel Tart is a no-bake, no-fuss, taste-great, kind of dessert!
Prep time: 15 minutes
Cooking time: 1 hour chilling in fridge
Serves: 8
Ingredients
- For the biscuit crust:
- 300g digestives or shortbread
- 150g unsalted butter, melted
- For the filling:
- 250g Folláin Salted Caramel Sauce
- Pinch of sea salt
- 300ml cream
- 125g dark chocolate
- 125g milk chocolate
- 50g unsalted butter
Method
- Crush your digestives/shortbread into a sandy texture, mix in the melted butter, then press firmly into a tart tin. Make sure to create a slight dip in the centre and raised edges
- Spread the Salted Caramel over your biscuit base, and lightly sprinkle some of the sea salt over it
- Gently heat the cream till it’s just bubbling, then pour over the chopped chocolates and butter in a bowl. Whisk away until you’ve got a silky-smooth mixture. A few microwave bursts can help if some stubborn chocolate pieces resist melting!
- Pour this chocolate heaven over the caramel layer and let the fridge do its magic for an hour
- Decorate with Easter chocolates, both whole and crushed for texture
- Chill again to set your masterpiece
Ingredients
- For the biscuit crust:
- 300g digestives or shortbread
- 150g unsalted butter, melted
- For the filling:
- 250g Folláin Salted Caramel Sauce
- Pinch of sea salt
- 300ml cream
- 125g dark chocolate
- 125g milk chocolate
- 50g unsalted butter
Method
- Crush your digestives/shortbread into a sandy texture, mix in the melted butter, then press firmly into a tart tin. Make sure to create a slight dip in the centre and raised edges
- Spread the Salted Caramel over your biscuit base, and lightly sprinkle some of the sea salt over it
- Gently heat the cream till it’s just bubbling, then pour over the chopped chocolates and butter in a bowl. Whisk away until you’ve got a silky-smooth mixture. A few microwave bursts can help if some stubborn chocolate pieces resist melting!
- Pour this chocolate heaven over the caramel layer and let the fridge do its magic for an hour
- Decorate with Easter chocolates, both whole and crushed for texture
- Chill again to set your masterpiece
