Description

This No-Bake Salted Caramel Chocolate Tart features a crunchy chocolate cookie base topped with a luscious salted caramel layer and finished with a fluffy whipped chocolate ganache. Perfect for special occasions or as a decadent dessert, this tart combines sweet, salty, and creamy textures without the need for baking, making it an accessible yet impressive treat.

Ingredients

Chocolate Cookie Base

250 g chocolate cookies (un-filled) (~8 ¾oz)
113 g unsalted butter, melted (4oz / 1 stick)

Salted Caramel

113 g unsalted butter, chopped into cubes (4oz / 1 stick)
1 cup thickened cream (heavy cream) (250ml)
300 g white granulated sugar (1 ½ cup / 10 ½oz)
¼ cup water (60ml)
2 tablespoons glucose or light corn syrup
1 ½ teaspoons sea salt flakes
2 teaspoons vanilla extract

Whipped Chocolate Ganache

250 g dark chocolate (50% cocoa solids), finely chopped (2 cups / ~8 ¾oz)
1 cup thickened cream (heavy cream) (250ml)

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Instructions

Prepare the Chocolate Cookie Base: Process the chocolate cookies in a food processor until they become fine crumbs. Stir the melted unsalted butter through the crumbs until all bits are well coated. Press this mixture firmly into the bottom and up the sides of a 23cm (9 inch) fluted tart tin, using the bottom of a glass to compact it evenly. Place the tart shell in the refrigerator to set.
Make the Salted Caramel: In a small saucepan over low heat, combine the thickened cream and cubed butter, stirring until the butter dissolves and the mixture is steaming. Set aside. In a separate large heavy-based saucepan, stir together the sugar, water, and glucose over low to medium heat until the sugar dissolves. Bring the mixture to a boil and then stop stirring; swirl the pan every few minutes to ensure even heating. When the caramel reaches an amber gold color, carefully pour in the hot cream and butter mixture, whisking with a balloon whisk to combine. Return the mixture to a gentle boil and continue cooking for 4 to 5 minutes or until the candy thermometer reads 115°C (240°F). Stir in the sea salt flakes and vanilla extract, then let cool for 10 minutes before pouring it into the chilled tart shell.
Prepare the Whipped Chocolate Ganache: Place the finely chopped dark chocolate in a heatproof bowl. Heat the remaining cup of thickened cream over low to medium heat until bubbles start to form around the edges. Pour the hot cream over the chocolate, shaking the bowl gently to submerge the chocolate under the cream. Allow the mixture to sit undisturbed for 2 minutes to soften the chocolate, then stir until smooth and glossy. Allow the ganache to cool until it is cool to the touch, about 1 hour at room temperature or quicker in the fridge with occasional stirring every 15 to 20 minutes. Using an electric mixer, beat the ganache for about 1 minute until it becomes thick, fluffy, and light brown in color. Spread or pipe the whipped ganache evenly over the set caramel layer.
Serve and Enjoy: Once assembled, place the tart back into the fridge to firm up slightly if desired. Serve chilled or at room temperature. This tart serves 12 and is perfect for impressing guests with its rich combination of textures and flavors.
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Notes

You can substitute glucose with light corn syrup for the salted caramel.
Be very careful when pouring the hot caramel mixture as it may splatter.
Ensure the chocolate is finely chopped to allow for smoother melting in the ganache.
Use a candy thermometer for accuracy when cooking caramel for best results.
If you prefer a firmer ganache, chill it longer before whipping.
Use a piping bag with different nozzles to decorate the tart beautifully.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: No-Cook
Cuisine: International