Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart.5

It’s been a few months since I posted my salted caramel recipe, I’ve tweaked it a little for this recipe to make a lovely thick caramel filling for this delicious tart. I’m using a ready rolled short-crust pastry for this recipe to make it super quick and easy to make.

Salted Caramel Chocolate Tart.3

Salted Caramel Chocolate Tart.4

Salted Caramel Chocolate Tart

Serves 10


  • 200g Shortcrust Pasty
  • 100g Dark Chocolate
  • 100ml Coconut Milk
  • 350g Caster Sugar
  • 250ml Coconut Cream
  • 50g Vegan Butter (pure or flora freedom work well)
  • A Pinch of Sea Salt


  1. Preheat your oven to 180c.
  2. Use a little margarine to grease a pie dish. Using rolled pastry, cover the pie dish and gently press it down to form the crust. Once you’re happy with the crust trim off any excess.
  3. Use baking beans to hold the shape of the crust whilst it bakes, bake in the oven for 15 minutes.
  4. Once the crust has baked, set aside to cool. Meanwhile we can make our thick caramel filling.
  5. In a saucepan, heatΒ the sugar on a high stirring occasionally.
  6. Once all of the sugar has melted reduce to a medium heat and add the butter, it will sizzle and bubble so continue to stir until incorporated.
  7. Add the coconut cream and stir again. The mixture will continue to bubble.
  8. At this stage the caramel may look more like honeycomb but this is perfect, turn the heat up to high and stir occasionally. Keep this going for 10-15 minutes until the caramel has a thick consistancy. At this stage salt to taste.
  9. Pour the caramel into the pastry crust and leave to cool. Once cooled refrigerate for 1 hour to set.
  10. For the chocolate topping, take 100g of dark chocolate and melt using your preferred method. To the melted chocolate, add 100ml coconut milk and stir.
  11. Pour the chocolate topping over the caramel and refrigerate for a further 30 minutes. Once set, you’re ready to slice!

Salted Caramel Chocolate Tart.2



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