Are you on the hunt for a dessert that truly ticks all the boxes? A confection that is wonderfully sweet, pleasingly salty, and utterly decadent? If you’ve been dreaming of the perfect pud, we have just the thing. We’re about to show you how to create the most incredible no-bake tart, a truly memorable Salted Caramel Dessert Recipe Sweet Treat that will have your guests begging for the recipe. It’s the ideal way to cap off a meal, whether you’ve enjoyed a comforting main like our Garlic Parmesan Chicken Pasta Recipe or simply have a craving for something special.

The beauty of this recipe lies in its simplicity, using high-quality ingredients to produce something extraordinary. Imagine a crisp, buttery biscuit base, followed by a layer of deep, gooey salted caramel, and crowned with a silky-smooth dark chocolate ganache. A final scattering of flaky sea salt is the masterstroke, cutting through the richness and making each flavour pop. You can forget about complicated baking; we find that the most cherished desserts are often made with love, care, and a straightforward approach. Let’s make a dessert masterpiece together.

Why You’ll Love This Recipe

• Entirely No-Bake: There’s no need to preheat the oven for this one! It’s a fantastic dessert for any season, particularly when you’d rather not heat up your kitchen. A little time to chill in the fridge is all that’s required.
• Exceptional Flavour & Texture: We’ve carefully balanced every element. The crunchy base, velvety caramel, and smooth ganache offer a delightful medley of textures, while the combination of sweet and salty is simply irresistible.
• Looks Like It Came from a Pâtisserie: This tart is a real showstopper. It has an elegant and impressive appearance, yet it’s deceptively easy to put together. Your guests will be convinced you spent all day on it.
• Ideal for Making in Advance: This is the perfect dessert for dinner parties, as you can prepare it the day before. Having your pudding sorted and waiting in the fridge is a great way to minimise stress when hosting, especially if you’re also making a main course like our Sticky Chicken Rice Bowls.
• Wonderfully Adaptable: While we think this recipe is perfect as it is, we also encourage you to get creative! Feel free to switch out the biscuits for the base or add your own unique toppings.

Ingredients

• 300g Digestive biscuits
• 150g Unsalted butter, melted
• 150g Unsalted butter, cubed
• 100g Light brown muscovado sugar
• 1 x 397g tin of condensed milk
• 4 tbsp Golden syrup
• 1 tsp Flaky sea salt (plus extra for sprinkling)
• 200g Dark chocolate (at least 70% cocoa solids), finely chopped
• 200ml Double cream

For this recipe, we’re using a handful of classic ingredients that combine to create something truly special. Quality is key, especially with the chocolate and sea salt, so we recommend using the best you can afford!

• For the Biscuit Base:
• 300g Digestive biscuits
• 150g Unsalted butter, melted
• For the Salted Caramel Filling:
• 150g Unsalted butter, cubed
• 100g Light brown muscovado sugar
• 1 x 397g tin of condensed milk
• 4 tbsp Golden syrup
• 1 tsp Flaky sea salt (plus extra for sprinkling)
• For the Chocolate Ganache Topping:
• 200g Dark chocolate (at least 70% cocoa solids), finely chopped
• 200ml Double cream

Crafting the Ultimate Salted Caramel Dessert

Assembling this tart is a wonderfully rewarding experience. We’ve simplified the process into three key stages: creating the base, making the caramel, and whipping up the ganache. Simply follow our instructions, and you’ll be well on your way to dessert perfection.

Step 1: Prepare the Buttery Biscuit Base

A brilliant tart starts with a fantastic foundation. This one is crumbly, rich with butter, and offers the ideal textural contrast to the smooth fillings that follow.

1. Place the digestive biscuits in a food processor and blitz until they are reduced to fine crumbs. If you don’t own a food processor, you can place them in a sealed bag and crush them with a rolling pin – a rather satisfying task!
2. Tip the biscuit crumbs into a mixing bowl. Pour in the melted unsalted butter and stir everything together until the crumbs are completely coated and the mixture holds together like damp sand.
3. Transfer the buttery crumb mixture into a 23cm (9-inch) loose-bottomed tart tin. Use the back of a spoon or a flat-bottomed glass to press the mixture firmly across the base and up the sides of the tin.
4. Pop the tin into the refrigerator to chill for at least 30 minutes, allowing the base to firm up while you get started on the caramel filling.

Step 2: Make the Glorious Salted Caramel Filling

This is where the real magic unfolds. A homemade Salted Caramel Recipe is transformative, and ours is luxuriously rich, gooey, and perfectly balanced. The secret to success is patience and gentle, continuous stirring.

1. In a medium-sized, heavy-based saucepan, combine the cubed butter, light brown sugar, condensed milk, and golden syrup.
2. Set the pan over a low-to-medium heat. Stir constantly with a wooden spoon or heatproof spatula until the butter has fully melted and the sugar has dissolved. You can check this by rubbing a small amount of the mixture between your fingers; it should feel completely smooth.
3. Once the mixture is smooth, turn up the heat slightly to bring it to a gentle boil. Continue to stir without stopping for about 5-7 minutes. The caramel will thicken and deepen to a beautiful golden-brown shade. To ensure a perfect set, a sugar thermometer is very helpful – you are aiming for 115°C (239°F). If you don’t have one, look for the mixture to become noticeably thicker and start pulling away from the pan’s sides as you stir.
4. Take the saucepan off the heat and carefully stir in the teaspoon of flaky sea salt.
5. Fetch your chilled biscuit base from the fridge. Pour the hot caramel filling over it, using your spatula to guide it into an even layer.
6. Place the tart back into the refrigerator to set for at least an hour, or until the surface of the caramel is firm to the touch.

Step 3: Create the Decadent Chocolate Ganache

Our final layer is a simple yet indulgent dark chocolate ganache. Its slight bitterness provides a wonderful contrast to the sweet caramel, elevating this into a truly sophisticated Caramel Dessert.

1. Put your finely chopped dark chocolate into a heat-resistant bowl.
2. Pour the double cream into a small saucepan and heat it gently over a medium heat until it is just about to simmer. You’ll notice small bubbles forming at the edges. Be careful not to let it boil.
3. Pour the hot cream directly over the chopped chocolate. Allow it to sit undisturbed for 2-3 minutes. This gives the heat a chance to melt the chocolate gently and evenly.
4. After a few minutes have passed, begin to stir the mixture, starting from the centre and working your way outwards. Continue stirring gently until the ganache is glossy, uniform, and perfectly smooth.
5. Pour the ganache over the set caramel layer. You can tilt the tin gently to help it spread and cover the entire surface evenly.
6. Return the tart to the fridge for its final chill. It will require a minimum of 2-3 hours for the ganache to set properly, though leaving it overnight is even better.

Serving Your Masterpiece

When you are ready to serve, carefully release the tart from its loose-bottomed tin. For the essential finishing touch, sprinkle a little more flaky sea salt over the top. This not only adds visual appeal but also delivers that wonderful crunch and burst of salty flavour. For the neatest slices, use a sharp knife that has been dipped in hot water and wiped dry between each cut. Then, all that’s left is to enjoy every last bite of your spectacular homemade sweet treat.

FAQ

Your New Favourite Salted Caramel Dessert

And there you have it – a straightforward yet stunningly impressive Salted Caramel Dessert that we are sure will become a new favourite. This recipe is proof that you don’t need an oven or complex culinary skills to produce a showstopping dessert that will wow your friends and family.

The marriage of a buttery base, rich caramel, and smooth dark chocolate is a classic combination for good reason. It’s pure, unadulterated indulgence. We highly encourage you to try this recipe for your next celebration, a weekend treat, or any time you feel like you deserve something truly delightful.

We would be thrilled to see your amazing tarts! If you decide to make this salted caramel dessert, please feel free to tag us on social media or leave a comment below to share how it went. Happy dessert making!

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Prep: 15 mins
Cook: 15 mins
Serves: 10

Ingredients

• 300g Digestive biscuits
• 150g Unsalted butter, melted
• 150g Unsalted butter, cubed
• 100g Light brown muscovado sugar
• 1 x 397g tin of condensed milk
• 4 tbsp Golden syrup
• 1 tsp Flaky sea salt (plus extra for sprinkling)
• 200g Dark chocolate (at least 70% cocoa solids), finely chopped
• 200ml Double cream

Instructions

1. For the Base: Crush 300g digestive biscuits into fine crumbs. Mix with 150g melted butter. Press firmly into a 23cm (9-inch) tart tin, covering the base and sides. Chill for at least 30 minutes.
2. For the Caramel: In a saucepan over low-medium heat, combine 150g cubed butter, 100g light brown sugar, a 397g tin of condensed milk, and 4 tbsp golden syrup. Stir until the butter has melted and the sugar has dissolved.
3. Increase the heat and bring to a gentle boil, stirring constantly for 5-7 minutes until the mixture thickens to a rich, golden caramel (it should reach 115°C/239°F).
4. Remove from the heat and stir in 1 tsp flaky sea salt. Pour the caramel over the chilled biscuit base and return to the fridge to set for at least 1 hour.
5. For the Ganache: Place 200g finely chopped dark chocolate in a heatproof bowl. Gently heat 200ml double cream in a saucepan until it’s just about to simmer.
6. Pour the hot cream over the chocolate and let it sit for 2-3 minutes without stirring. Then, stir gently from the center outwards until you have a smooth, glossy ganache.
7. Pour the ganache over the set caramel layer. Return the tart to the fridge for a final chill of at least 3 hours, or preferably overnight, until fully set.
8. To serve, carefully remove the tart from the tin and sprinkle with a little extra flaky sea salt.

Nutrition (per serving, estimate):
Calories: 751,
Carbs: 65g,
Protein: 7g,
Fat: 47g