Salted Caramel Easter Tart

 

Ingredients:

Biscuit Crust:

300g shortbread biscuits

150g unsalted butter, melted

Filling:

1 1/2 cups homemade caramel or store bought caramel

sauce

1/2 teaspoon salt (adjust to taste)

200ml double cream

150g dark chocolate, chopped

150g milk chocolate, chopped

2 tablespoons unsalted butter

Decoration:

Easter chocolates

Instructions:

1.Prepare the Crust: Crush the shortbread biscuits into

fine crumbs using a food processor or by placing them in

a sealed bag and crushing with a rolling pin. Mix the

crumbs with the melted butter until fully combined. Press

the mixture firmly into the base and up the sides of a 9-

inch tart tin with a removable base. Chill in the

refrigerator for at least 30 minutes to set.

2.Add the Caramel Layer: Spread the caramel evenly over

the chilled biscuit crust. Sprinkle the salt evenly over the

caramel layer to create that perfect salted caramel

balance. Return to the refrigerator while you prepare the

chocolate topping.

3.Make the Chocolate Ganache: In a saucepan, gently

heat the double cream until just beginning to simmer (do

not boil). Remove from heat and add the chopped dark

chocolate, milk chocolate, and unsalted butter. Let sit for

2-3 minutes, then stir until smooth and glossy.

4.Assemble the Tart: Pour the chocolate ganache over

the caramel layer, spreading it evenly to the edges. Gently

tap the tart tin on the counter to remove any air bubbles.

5.Chill and Decorate: Refrigerate the tart for at least 3-4

hours, or until fully set. Once set, decorate the top

generously with Easter chocolates for a festive finish.

Prep Time: 25 minutes | Chill Time: 4 hours | Total Time:

4 hours 25 minute