Easy No Bake Caramel Chocolate Tart Recipe

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Looking for a luxurious and seriously impressive chocolate tart recipe? You’ve just hit the jackpot my friend! This intensely rich and decadent caramel chocolate tart is insanely easy to make and looks incredibly impressive. Your guests will never guess how little time you spent making it! Carry on reading for your easy step by step picture recipe plus top tips on how you can get it right every time.

When it comes to a quick and easy chocolate tart recipe, you don’t want to be faffing about with thousands of ingredients and steps. You want to be, in – out, job done!

This gloriously easy chocolate tart recipe leaves out all the fuss, all the complications and just boils down to the necessary nitty gritty. That way you don’t have to slave away all day in the kitchen – you can make it in 30 mins the night before and Bob’s your Uncle. (Bob is actually my Uncle but that’s another story!)

Huge fan of the biscuit/caramel/chocolate combo? Me too! It’s no surprise that the most popular post on Kitchen Mason (by a country mile) is my millionaire’s shortbread recipe. It’s such a wonderful classic flavour. Speaking of classics, you’ve checked out my butterscotch tart recipe too yes? Great stuff!

This easy chocolate tart recipe genuinely is such a wonderful dessert. It’s perfect for when you want to impress at dinner parties, no bake for when it’s too hot to switch on the oven and super speedy to make when you just don’t have the time. So basically ideal for every situation!

No Bake Caramel Chocolate Tart Recipe Tips

• Buy the best caramel you can afford. You could use a tin of Carnation caramel which would work fine – but a higher end ‘salted caramel sauce’ will taste SO much more indulgent. (I used Tesco finest, see link further down in this post.)
• Make the night before so you’ve got less to do on the day of your event. I always sleep really well knowing there’s a dessert waiting for me in the fridge!
• When making the ganache filling, make sure you chop the chocolate as finely as possible to ensure it will all melt evenly.
• Made the ganache filling but it still has lumps of chocolate/butter? No problem! Heat in the microwave in 10 second bursts stirring well after each time. Be very careful not to overheat though – a little at a time!
• Top with a few flakes of sea salt before you put in the fridge to chill for an extra salty kick.
• If you don’t like super rich desserts, try using 50/50 dark and milk chocolate. Don’t substitute all the dark chocolate though as it will likely be too sweet.

Easy No Bake Caramel Chocolate Tart – Step by Step Picture Recipe

Here is what you will need to serve 8.

Ingredients

For the base

• 215g (7.5 oz) Golden Oreos
• 70g (1/3 cup) Unsalted Butter, Melted

For the filling

• 175g (1/2 cup) Salted Caramel Sauce
• 175g (6 oz) Dark Chocolate, Finely Chopped
• 50g (1/4 cup) Unsalted Butter
• 165ml (2/3 cup) Double Cream

To decorate

• Extra Salted Caramel Sauce, to drizzle (optional)

Essential equipment

• Food Processor
• 18cm (7″) Deep Loose Bottom Fluted Tart Tin

Base instructions

No need to grease or line your tin with this recipe! Just crack straight on.

Tip the golden Oreos into the food processor and blitz until they become very fine crumbs. Yes – that includes the fillings as well! Then melt the butter in a bowl in the microwave in 10 second blasts and pour it into the biscuits. Pulse again until it starts to clump together.

Now tip all the biscuit crumbs into the fluted tin and press them firmly into the base and sides.

Pour the caramel sauce into the biscuit base and smooth out as best as you can. Then pop it into the freezer to firm up while we make the filling.

Filling instructions

Finely chop that dark chocolate and place it in a large bowl along with the butter.

In a small saucepan, gently heat the double cream over a low heat. Keep going until it just hits boiling point – but don’t let it boil. Then pour the hot cream all over the chocolate/butter and let it sit for 5 minutes.

When the 5 minutes are up, give it a good stir and it should magically transform into a beautiful silky smooth chocolate ganache.

Pour the ganache over the caramel and smooth out with a spatula. Now all that’s left to do is place it into the fridge to set for a minimum of 1 hour.

When you’re ready to serve, remove the tart from the tin. Then put a tablespoon of caramel sauce in a piping bag or plastic food bag, snip the end and pipe zig zags all over the top. Slice and enjoy! Store any uneaten chocolate tart in the fridge and consume within 3-4 days.

You could really take this chocolate tart up a gear and make your own salted caramel sauce. There’s a great recipe over at Sally’s Baking Addiction here if you want to have a go!

Are you a lover of salted caramel? What’s your favourite salted caramel treat of ALL time? Let me know in the comments section below.

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Easy No Bake Caramel Chocolate Tart - Printable Recipe

Yield: 8 Servings

Prep Time: 25 minutes

Chilling Time: 1 hour

Total Time: 1 hour 25 minutes

Want the easiest, quickest and most impressive dessert EVER without any of the effort? You need this amazing no bake Caramel Chocolate Tart recipe in your life! 

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Ingredients

For the Biscuit Base

• 215 g Golden Oreos
• 70 g Unsalted Butter, (Melted)
• 175 g Salted Caramel Sauce, (Plus extra for drizzling)

For the Chocolate Ganache Filling

• 175 g Dark Chocolate, (Finely Chopped)
• 50 g Unsalted Butter, (Cubed)
• 165 ml Double Cream

Essential Equipment

• Food Processor
• 8cm (7″) Deep Loose Bottom Fluted Tart Tin

Instructions

To Make the Biscuit Base

1. Put the Oreos (including the fillings) in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse again until clumping. Tip the crumbs into the tart tin and press into the base and sides.
2. Pour in the caramel sauce and spread evenly over the bottom. Place in the freezer.

To Make the Chocolate Ganache Filling

1. Finely chop the dark chocolate and put in a bowl with the butter. 
2. Heat the cream in a saucepan over a low heat just up to boiling point. Pour over the chocolate and leave for 5 mins.
3. Stir the cream/chocolate until thick and shiny. Pour the chocolate ganache over the caramel and smooth out. Chill for 1 hour.
4. Before serving, drizzle with more caramel sauce. Store in the fridge and consume within 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Alan Silverwood 8" x 1.5" Loose Based Sandwich pan
• 
  Joe & Seph's Salted Caramel Dessert Sauce 230g

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 49mgSodium: 138mgCarbohydrates: 44gFiber: 2gSugar: 29gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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