Salted caramel and chocolate tart
Salted caramel and chocolate tart (p.s. there’s only 6 ingredients)
This has to be one of the easiest, most decadent desserts you’ll ever make. Honestly, it looks like the kind of thing you’d see on a glossy patisserie counter, but the reality? Just six ingredients, one pan, and a whole lot of delicious chocolatey-ness. I first picked up this recipe when I was working in a bank (in the kitchens, obvs. I wasn’t out there balancing books, I was in the back making puddings). Whenever there was a big event or celebration, this salted caramel tart was our go-to. It’s quick, reliable, and irresistible to both bankers and the general public. The kind of dessert that gets polished off before anyone’s even finished their main course.
The beauty of this tart is its simplicity. You start with a buttery biscuit base (please try not to sing that). Hobnobs are my favourite, but honestly, any biscuit you’ve got in the cupboard will work, so grab Oreos, digestives, Bourbons, or even ginger nuts if you’re feeling autumnal. Then it’s filled with a silky, glossy mixture of homemade caramel, melted chocolate, and cream, finished with a sprinkle of flaky salt to balance everything out. It’s indulgent and a little bit naughty, but we don’t count calories here. I was a Special K kit and want to stay well clear of diet culture, so just enjoy all that good stuff in moderation.
Also, this recipe is from my latest book, Poppy Cooks: The Actually Delicious One Pot Cookbook, so if you’re a fan of this bad boy, go check out my other 89 recipes.
Why you’ll be obsessed with this salted caramel and chocolate tart
What makes this dessert even more special is its flexibility. Want to impress at a dinner party? Done. Need something you can make ahead and pull out when friends come round? Perfect. Fancy adapting it for a plant-based diet? Easy, just swap in vegan butter, plant-based cream, and a vegan-friendly biscuit. No matter how you tweak it, the results are guaranteed to be bloomin lovely.
Only 6 ingredients. No OTT shopping lists or obscure items.
No-bake biscuit base. Quick, easy, and customisable.
Rich caramel and chocolate filling. Smooth, glossy, and indulgent.
Make-ahead friendly. It actually tastes better after a few hours in the fridge.
Perfect for sharing. Slice it up for dinner parties, birthdays, or just a fancy weekend treat.
A showstopper with minimal effort
There are some recipes that make people think you’ve gone to a huge amount of effort, when actually you’ve just let the fridge do all the work. This is one of them. You crush the biscuits, press them into a tin, cook up a quick caramel-chocolate mixture, pour, and chill. That’s it. No pastry, no fiddly whisking, no standing over the oven for hours. Yet the end result tastes like something that belongs in a Michelin restaurant.
Serving suggestions for this baby
This tart is dreamy on its own, but if you want to level it up:
Add a dollop of crème fraîche or whipped cream.
Serve with fresh raspberries or strawberries.
Drizzle over a little extra hot caramel if you’re in full treat mode.
Dust with cocoa powder or grate over more dark chocolate before serving for that Instagram-worthy shot.
FAQ: salted caramel and chocolate tart
Can I make this in advance?
Yep! In fact, this tart is even better made the day before. The flavours deepen and the texture firms up beautifully overnight.
Do I have to use Hobnobs for the base?
Not at all. Digestives are the classic choice, but Oreos, Bourbons, or ginger biscuits all work. Each one gives the tart a slightly different personality, so try them out and select your fave.
What if I want a vegan version?
No problem. Use dairy-free butter, coconut cream or vegan double cream alternatives, and a good-quality dark chocolate that’s certified vegan. Swap the biscuits for a plant-based option (if needed).
How do I stop the caramel from being grainy?
The trick is patience. Make sure everything is fully melted, and stir until everything is silky and smooth.
Can I freeze this salted caramel and chocolate tart?
Yep. Wrap slices individually and freeze for up to a month. Defrost in the fridge before serving.
Make this immediately.
This salted caramel and chocolate tart is proof that you don’t need endless ingredients or complicated methods to create a truly special dessert. With its buttery biscuit base, glossy chocolate-caramel filling, and that sprinkle of flaky salt, it’s a guaranteed crowd-pleaser.
And remember, YOU ONLY NEED 6 INGREDIENTS. That’s just between us though. Let everyone else believe you’re a pro in the kitchen.
Salted caramel and chocolate tart
By Poppy Cooks
https://www.poppycooks.com/recipes/salted-caramel-and-chocolate-tart/
Ingredients
- 250g Hobnob biscuits (or your favourites – Oreos, Bourbons, digestives... anything you fancy)
- 300g unsalted butter
- 200g light brown soft sugar
- 200ml double cream
- 200g 70% dark chocolate, broken up
- pinch of flaky salt
Metric
Imperial
Instructions
- Place the biscuits in a large sandwich bag and smash them with a rolling pin to a fine crumb (or blitz them in a food processor). Measure out 100g of the butter and melt it in a microwave-safe bowl, in bursts on full power.
- Mix the melted butter through the crumbled biscuits, then press the crumbs into the tin to make a base, easing it up the sides and into the fluted edge too. Transfer the tin to the fridge to set the base for 30 minutes.
- To make the filling, in a saucepan on a medium heat, add the sugar and remaining 200g of butter. Leave the butter and sugar to melt (it can help if you chop the butter first), then bring it to a simmer. Once simmering, leave it bubbling gently for 2–3 minutes, then give it a stir to combine.
- Stir in the cream and bring the mixture to the boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat and mix in the chocolate, until melted, smooth and glossy.
- Pour the filling into the set base and sprinkle the top with the flaky salt. Leave the tart to set in the fridge for at least 2 hours. Remove the tart tin and serve in delicious slices.