Salted Caramel Chocolate Tart

Make on Fresco
Serves 12-20 Prep Time 1 hours   Cook Time 30 minutes   Rated:


I am a sucker for Salted Caramel fact one of my baking gurus and friend, Marnee of Sugar and Nice fame, has the most amazing salted caramel macarons that I would climb mountains to eat. This recipe comes a close second. No mountains involved. (Phew.) This recipe is just one of the amazing yummy recipes you can find in my second big book, Keeping it Simple, which if you don’t have yet, you should really invest in...NOW...don’t wait a moment longer. Start the new year off right! Enjoy.

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PASTRY: Place sugar into Thermomix bowl and mill 10 sec/speed 10.


Add remaining ingredients and blend 6 sec/speed 6. Scrape down sides of bowl and repeat until dough forms.


Tip onto floured Silpat mat and bring together with hands. Form into flat disc, wrap and refrigerate for 30 minutes.


Preheat oven to 180ºC and roll pastry slightly larger than the size of tin you are using (23cm flat tin with removable base is ideal).


Blind bake 15 minutes with baking paper and beans, then remove the paper & beans and bake further 5 minutes until base is crisp. Cool completely.


SALTED CARAMEL: Place brown sugar, butter and vanilla bean paste into Thermomix bowl and cook 8 min/60ºC/speed 2


Add cream and cook 20 min/Varoma/speed 2.


Add salt and taste. Adjust salt 1 small pinch at a time until you are happy with saltiness.


Pour into baked tart shell and refrigerate until set.


GANACHE: Place all ingredients into Thermomix bowl and cook 4 min/60ºC/speed 1. Scrape down sides of bowl and blend 6 sec/speed 6.


Pour onto Salted Caramel layer.


Garnish with a few macadamias or nuts of choice.


Refrigerate until set. Bring to room temperature before serving in slivers with unsweetened whipping cream.


Believe it or not, all salts are not born equal, nor have the same level of saltiness. Sounds illogical but trust me; try going back to 'table' salt after using pink salt flakes or Fleur de just won't be able to.

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