Overview
5 Ingredient Chocolate Caramel Tart
By Amy // Posted Aug 26, 2022 // Category Tarts and Pastry, No Bake
I love how this 5 Ingredient Chocolate Caramel Tart is a low effort, yet such a quality decadent dessert. It’s going to be my go to when I am in a time crunch.
It is a no bake recipe, so the base is made of crushed cookies and melted butter. It is then filled with store bought caramel which makes it so much easier as it can be easy to mess up caramel. Then it is topped with a silky, intensely chocolaty ganache that is almost a bit fudge like.
Put all these flavours together and you have a gorgeously rich tart that looks as good as it tastes.
Love chocolate? Browse my favourite chocolate recipes.
Newsletter
Subscribe now
Subscribe to get new recipes and baking tips sent straight to your inbox.
tips
1. Ingredients
I used Choc Ripple Cookies in this recipe but feel free to use any kind of chocolate cookie. Remember, you need 100gr of unsalted (melted) butter for the cookie base, and then 60gr of unsalted butter for the ganache. You need quite a thick caramel for the recipe so that it can hold its weight when the ganache is placed on top. I used a whole can of Nestle’s Top n Fill Caramel, but any canned thick caramel would do. I used dark chocolate so that the bitterness can cut through the sweetness of the caramel. Feel free to use milk chocolate if you like sweeter tarts.
2. Equipment
I used quite a deep circular tart dish that is 25cm in diameter. Other than this, you ideally need a food processor so that it’s easier to crush the cookies. You can place the cookies in a Ziploc bag and crush it with a rolling pin instead. Also, you need a few spatulas, a medium/large sized mixing bowl and a heatproof bowl to melt the chocolate mixture.
3. Shaping the tart base
Moulding the tart base with the cookie/butter mixture can be a little tricky. I would recommend that you use the back of a tablespoon to shape the sides/bottom of the base as it is much easier to evenly distribute the cookie/butter mixture. The sides of the base need to be at least 4 cm high to fit the filling.
4. Making the ganache
Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, move the mixture to a deep tart pan (25cm). Press onto the base and up the sides (at least 4 cm up the sides), then chill while you make the filling.
Take the cookie base out of the fridge. Spread the caramel filling evenly on the cookie base, then place back in the fridge.
Prepare the ganache. In a large heatproof mixing bowl, place the cream, dark chocolate buttons, butter inside and microwave for 30 seconds. Stir/whisk thoroughly and then microwave again, continuing this until all the ingredients have come together into a thick paste. Take the cookie base out of the fridge and place the ganache on top of the caramel layer. Place the tart in the fridge for 4 hours before serving, ideally over night.
Keep in an airtight container in the fridge and consume within 4 days. (Optional) Dust with cocoa powder before serving.
Ingredients
Directions
Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, move the mixture to a deep tart pan (25cm). Press onto the base and up the sides (at least 4 cm up the sides), then chill while you make the filling.
Take the cookie base out of the fridge. Spread the caramel filling evenly on the cookie base, then place back in the fridge.
Prepare the ganache. In a large heatproof mixing bowl, place the cream, dark chocolate buttons, butter inside and microwave for 30 seconds. Stir/whisk thoroughly and then microwave again, continuing this until all the ingredients have come together into a thick paste. Take the cookie base out of the fridge and place the ganache on top of the caramel layer. Place the tart in the fridge for 4 hours before serving, ideally over night.
Keep in an airtight container in the fridge and consume within 4 days. (Optional) Dust with cocoa powder before serving.
Servings 12
- Amount Per Serving
- Calories 477
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 18.6g93%
- Sodium 109mg5%
- Potassium 68mg2%
- Total Carbohydrate 50.3g17%
- Dietary Fiber 1.7g7%
- Sugars 39.9g
- Protein 3.9g8%
- Calcium 6%
- Iron 5%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'd love to hear from you.
Please comment, like, share
What did you think about my 5 Ingredient Chocolate Caramel Tart?
Please leave a comment and check out my popular recipes.