Salted Caramel Tart (GF)
  • For the Base:
  • 250g gluten free digestive biscuits (or regular if you don't require gluten free)
  • 2 Tbsp unsweetened cocoa powder
  • 80g butter
  • For the Filling:
  • 200ml double cream
  • 80g unsalted butter
  • 300g caster sugar
  • 150ml water
  • ¼ tsp sea salt
  • For the Topping:
  • 100g dark cooking chocolate
  • ¼ tsp sea salt
  • 50g white cooking chocolate
  1. For the Base:
  2. Put the biscuits in a sturdy freezer bag and bash them with a rolling bin until you have fine crumbs. My kids love joining in with this!
  3. Mix the biscuit crumbs in a bowl with the cocoa powder.
  4. Melt the butter and mix with the crumbs until well combined.
  5. Press the mixture in to a pie dish (approx. 24cm in diameter), making sure to press it up the sides.
  6. Chill in the fridge until set (about 1-2 hrs).
  7. For the Filling:
  8. Heat the butter and cream over a low heat until the butter has melted and set aside.
  9. Heat the sugar and water in a saucepan over a low heat until the sugar has completely dissolved and you have a sirup.
  10. Turn up the heat slightly until the sirup begins to bubble and, gently stirring, keep cooking until it begins to caramelise and turns golden brown. This can take around 10 minutes. This step is a bit tricky - if you turn the heat up too high, there is a danger the sirup will burn, but if the heat is too low then the water content will just evaporate before the sirup can caramelise and you will be left with a saucepan full of slushy sugar. But don't let this put you off! Just watch your saucepan closely. Once the sirup starts to change colour, the caramelisation happens pretty fast.
  11. Take the saucepan with the caramalised sirup off the heat, and slowly add the cram and butter mixture bit by bit. Careful, as it will bubble and spit like crazy!  So don't add too much at once. Keep stirring until you have a smooth caramel mixture.
  12. Add in the salt and stir again until the salt has fully dissolved.
  13. Pour the caramel in to the tart case and set aside to cool. Once it has cooled down a little, chill in the fridge again, for at least 2 hours.
  14. For the Topping:
  15. Break or chop up the dark chocolate and melt it in a heatproof bowl set over a saucepan of simmering water. Make sure the water doesn't boil and doesn't touch your saucepan!
  16. Set a tablespoon of the melted chocolate aside, and pour the rest on top of the tart. Use the back of a tablespoon to spread it to the edges and to smooth it out.
  17. Sprinkle the salt on top, then set aside to let the chocolate cool.
  18. While the dark chocolate is cooling, melt the white chocolate in a clean bowl in the same way.
  19. Leave to cool a little, then fill it in to a piping bag (or a freezer bag with the tip of a corner cut off) and pipe four to five elongated tear shapes on to the top of the tart. I used the back of a teaspoon to smooth them out.
  20. Use the reserved melted dark chocolate to add eyes and mouths - I dabbed them on with the end of a paper straw.
  21. Put the finished tart back in the fridge for at least 1 hour. Remove at least half an hour before you intend to serve it - the longer it's put of the fridge, the softer the caramel will get.
Recipe by The Bear & The Fox at