Salted caramel and chocolate tarts (only 20 mins painless preperation!)


Salted caramel has been all the rage for a while now, and for good reason, as it’s gorgeous!  This salted caramel and chocolate tart recipe is pretty painless as it uses shop-bought pastry and tinned Caramel (both available from supermarkets).  I don’t have a particularly sweet tooth but I LOVE tinned Carnation caramel.  I often eat it with a spoon before even starting the recipe and end up with little bits of it smeared across my face. It is AMAZING stuff.

salted caramel and chocolate tart

To make these yummy tarts you simply spoon the caramel in to the pastry, sprinkle over some salt and top with the melted dark chocolate.  If you like you can swirl some white chocolate in for extra effect.  All this only takes 20 minutes.

salted caramel and chocolate tart

salted caramel and chocolate tart

I would recommend making the tarts the evening before so the filling has time to firm up in the fridge and strike the right balance between firm and gooey against the crumbly bite of the pastry.

You can use any chocolate for this recipe.  I used the value stuff to keep costs down, and it cost about £4.80 to make 6 tarts.  You can eat the tarts on their own or along with some ice cream.

For another recipe using tinned caramel check out this cheat’s banoffee pie

Salted caramel and chocolate tarts (makes 6)

397g Carnation caramel (or cheaper alternative)

6 small ready baked sweet pastry bases (available from supermarkets)

Few pinches salt

100g dark chocolate (cheap is fine!)

Optional – 40g white chocolate for swirling on top (cheap is fine!)

70ml evaporated milk from a tin (available from supermakets)

Lay out the pastry cases.  Spoon about 2 heaped tsp caramel in to each, until 2/3 full (you will probably have some caramel leftover).  Sprinkle each caramel filled tart evenly with a little salt – how much you use is personal preference but I imagined each tart was a poached egg and sprinkled the salt quite generously!

Melt the dark chocolate and evaporated milk, stirring lots, very gently together, either on the hob or in 10 second bursts in the microwave.  If in the microwave stir between each burst.  Divide the melted chocolate between the tarts with a spoon.  Now gently melt the white chocolate and put a dollop in the middle of each tart, then use a toothpick (or similar) to draw lines out of the middle of the dollop like a star and then swirl it a bit to create a marbled effect (my attempt at this wasn’t great and definitely needs more practice but turned out fine).  Put the tarts in the fridge, ideally overnight, so they firm up.  Eat greedily and messily with hands.

Recipe adapted from