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No Bake Chocolate Tart With Salted Caramel

Course Dessert
Cuisine American
Keyword Chocolate tart, No Bake Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Setting Time 6 hours
Total Time 40 minutes
Servings 15 Slices
Calories 366kcal
Author Debs


For the pastry

  • 350 g flour
  • 125 g butter (cold
  • 125 g sugar
  • 2 eggs + 1 yolk
  • pinch of salt

For the Chocolate Ganache

  • 1 cup whipping cream
  • 8 ounces dark chocolate
  • 2 Tbsp corn syrup or liquid glucose UK
  • 1/4 cup butter

For the Salted Caramel

  • 1 tin caramel condensed milk
  • 1 Tbsp sea salt


For the pastry

  • Measure flour into a medium mixing bowl. Rub cold butter through the flour until the mixture is pea sized. You can do this in a food processor. Add the sugar and pinch of salt and mix to combine. Add the eggs and yolk. Mix gently. Turn out onto a lightly floured surface and knead just until dough comes together. Cling film and rest for 20 minutes in the fridge.
  • Roll pastry out onto lightly floured surface and roll to the thickness of a coin.
  • Line your greased tart tin with the pastry. I used a 34 cm rectangle tart tin. Blind bake at 180c for 15 minutes. Brush the pastry shell with egg wash and return to the oven for a few
  • more minutes, until golden and crisp.
  • In a medium bowl mix the caramel condensed milk with the sea salt.
  • Spread a layer of caramel on the tart base.

For the Chocolate Ganache

  • Measure the cream, chocolate, and corn syrup or glucose into a medium pan.
  • Place over a low to medium heat until melted. Remove from the heat and add the butter a little at a time until incorporated. Pour into your prepared and cooled tart shell. Place in the fridge to set.
  • Scatter with dried rose petals and sea salt.