{"id":15203,"date":"2020-04-04T08:00:37","date_gmt":"2020-04-04T07:00:37","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=15203"},"modified":"2023-02-16T10:28:41","modified_gmt":"2023-02-16T10:28:41","slug":"salted-caramel-easter-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2020\/04\/04\/salted-caramel-easter-tart\/","title":{"rendered":"Salted Caramel Easter Tart!"},"content":{"rendered":"

An easy no-bake salted caramel Easter tart with a biscuit base, salted caramel filling, chocolate ganache, and all the Easter treats!<\/h2>\n

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So say hello to your new obsession… this recipe is glorious. My no-bake salted caramel Easter tart. Honestly, I am genuinely obsessed with it. It’s luscious, indulgent, and heavenly!<\/p>\n

I have been toing and froing between sharing this recipe on the day it’s published, or at the beginning of my Easter Bakes. I decided more towards Easter, in-fact the week before, because it’s just so quick and easy to make!<\/p>\n

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No bake desserts<\/h3>\n

No-bake desserts are essentially my kryptonite as they are so easy to make, and even though they then usually take time to set, you don’t have to get all stressed and how in the kitchen with the oven on all the time. They are easy to throw together, fun to make, and always delicious. <\/p>\n

This beautiful no-bake tart is definitely something that most people will love – it has layers of a biscuit base, salted caramel, a silky smooth chocolate ganache and topped with a load of easter chocolates to boot.<\/p>\n

The wonderful thing is if you don’t like salted caramel, just use regular caramel. If you don’t like dark chocolate<\/a>, just use milk! It’s definitely versatile enough, but using just milk will make it set softer, so you need about 150g more chocolate. <\/p>\n

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Biscuit base<\/h3>\n

I decided for this I basically wanted to morph my salted caramel chocolate tart<\/a>, and my billionaires tart<\/a>. It is more towards my billionaires tart<\/a>, but just with a regular biscuit base rather than chocolate. <\/p>\n

I love a chocolate biscuit base, don’t get me wrong, but I didn’t want the recipe to be the exact same with a different topping. I also love the contrast between a plain biscuit base, and the chocolatey filling! Along with the caramel it’s perfecto. <\/p>\n

If you want to use a pastry base, you definitely can, but obviously it won’t be no-bake anymore. I’d recommend using the pastry from my salted caramel chocolate tart<\/a> recipe. <\/p>\n

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Filling<\/h3>\n

For the ganache filling, I use a mix of dark chocolate and milk chocolate. I often do this with other no-bake chocolatey treats like my Malteser tiffin<\/a>, because I think it’s the perfect balance. Not too bitter, not too sweet<\/p>\n

However, I understand that some people will think dark chocolate isn’t for them, and others will worry that milk chocolate is too sweet! With this no-bake luckily though, you can use all dark, or all milk if you prefer! Luckily it’s a different type of ganache, with different ratios than you would use for truffles – plus the butter! For example, when using just milk chocolate<\/a>, you need to use at least 150g more chocolate. <\/p>\n

I tend to whack the butter, chocolates and cream into a bowl and microwave in bursts until smooth. However, if you don’t want to use a microwave you can heat the cream until it’s just before boiling point in a pan over the hob, and then pour over the chocolates and butter. You really need to make sure the chocolate is in small pieces, like a chocolate chip size, so that you don’t have to mix it too much. It also makes sure that it melts properly!<\/p>\n

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Salted caramel<\/h3>\n

For the salted caramel – I used a batch of my homemade caramel sauce<\/a> – but you can easily use shop bought! I always recommend using sea salt flakes when salting caramel, as it often tastes better, and it means you’re far less likely to add too much. I tend to use Maldon sea salt!<\/p>\n

If you’re using shop bought, you can use pretty much any that you can buy – tinned caramel, caramel in a jar and so on. Of course, if you don’t want it, you can just leave the caramel out entirely! I know caramel isn’t everyones thing. You can even use a different type of spread entirely too!<\/p>\n

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Easter chocolates<\/h3>\n

When it comes to the Easter chocolates, you can use any you fancy. This particular time, I used a mix of Cadbury’s Mini Eggs, Galaxy eggs, Milkybar eggs, and micro eggs! I think a mixture is always lovely – but definitely just one type will do!<\/p>\n

You can also obviously use this recipe at any other time of the year – top with whatever you fancy, there are no rules!! Obviously, you can only fit so much onto the tart, but stick to about the same weights or less and you can do whatever you want. <\/p>\n

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Tips & Tricks<\/h3>\n