Chocolate and Salted Caramel Tart

A super easy and quick tart perfect for entertaining. You slightly cheat by using a ready made pastry case!
Servings 8


  • Ready made pastry case approx. 20-23cm
  • Can of Carnation caramel 397g
  • 1/2 tsp. sea salt flakes pus extra to decorate
  • For Chocolate Filling
  • 125 g good quality dark chocolate broken into chunks
  • 85 g unsalted butter
  • 1 egg plus 2 egg yolks
  • 3 tbsp caster sugar
  • Crème fraîche to serve


  • Preheat the oven to 180C / 350F / gas mark 4
  • Mix the caramel in a bowl with the salt, making sure it is thoroughly mixed.
  • Pour the caramel into the pastry case and spread evenly, you won't need to use it all.
  • To make the filling, melt the chocolate with the butter in a bowl over a pan of simmering water. Remove and leave to cool a little. Whisk the eggs and sugar using an electric beater until the mixture is light and fluffy and has increased in volume. Stir in the chocolate and butter.
  • Pour the mixture over the caramel and place in the preheated oven or baking oven of the Aga. Bake for 10-12 minutes. Remove from the oven and place on a cooling rack. Leave until completely cooled and place on a serving plate. Decorate with a a light scattering of sea salt flakes and serve.
  • It is good served at room temperature though it is easier to cut neatly with a warm knife if you leave it in the fridge until ready to serve.


You can make the tart a day ahead and keep it in the fridge.  It is a perfect make ahead entertaining dish and is very rich so only serve a small slice.
If you feel like making a pastry case then find a recipe for chocolate pastry which goes really well with this tart.