Salted Caramel Mini Eggs Tart

Salted Caramel Mini Eggs Tart

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A No-Bake Easter Delight That’s Almost Too Pretty to Eat!

This Salted Caramel Mini Eggs Tart is the ultimate no-bake indulgence! Picture this: a buttery biscuit base, a luxurious salted caramel filling, and a silky-smooth chocolate ganache, all crowned with festive mini eggs. Trust me, this dessert is a total showstopper, perfect for Easter celebrations or whenever you’re craving something decadent. Plus, it’s gluten-free, so everyone can enjoy a slice (or two)!

Why You’ll Love This Recipe

No-Bake Magic: Skip the oven and keep things hassle-free.
Perfect for Easter: Mini eggs make it extra festive and fun!
Gluten-Free Option: Just use gluten-free biscuits, and you’re set.
Rich & Decadent: Salted caramel + chocolate ganache = pure bliss.
Make-Ahead Friendly: Prepare it in advance and wow your guests effortlessly.

Ingredients

For the Base:

  • 350g gluten-free digestive biscuits (or shortbread)
  • 165g butter, melted

For the Filling:

  • 1 tin caramel (approx. 397g; store-bought like Carnation or homemade)
  • ½ tsp sea salt (adjust to taste)
  • 115g dark chocolate
  • 110g milk chocolate
  • 40g butter
  • 270ml double cream

For the Topping:

  • Mini eggs (whole or crushed for decoration)
Caramel Mini Eggs Tart

How to Make It

1. Prep the Biscuit Base

  1. Blitz the biscuits in a food processor or crush them with a rolling pin until fine.
  2. Mix with melted butter until the texture is like wet sand.
  3. Press firmly into a 23cm (9-inch) fluted tart tin (loose-bottomed is best).
  4. Chill in the fridge for 30 minutes to 1 hour to firm up.

2. Make the Salted Caramel Layer

  1. Stir the caramel in a bowl to loosen it.
  2. Mix in sea salt to taste.
  3. Pour over the chilled biscuit base and spread evenly.
  4. Pop it back in the fridge while you make the ganache.

3. Prepare the Chocolate Ganache

  1. Chop dark and milk chocolate finely and place in a heatproof bowl.
  2. Heat double cream and butter in a saucepan until hot but not boiling.
  3. Pour over the chopped chocolate and let sit for 5 minutes.
  4. Stir gently until smooth and glossy.

4. Assemble & Chill

  1. Pour the chocolate ganache over the caramel layer and smooth it out.
  2. Decorate with mini eggs (whole, crushed, or a mix of both).
  3. Chill in the fridge for at least 3 hours or until fully set.

5. Serve & Enjoy!

  1. Let the tart sit at room temp for 20 minutes before slicing.
  2. Enjoy as is, or serve with whipped cream or vanilla ice cream for extra indulgence.

Tips & Variations

Nutty Twist: Add crushed toasted hazelnuts or almonds for extra crunch.
Extra Chocolatey: Use all dark chocolate for an intense flavor.
Different Toppings: Swap mini eggs for sprinkles, edible glitter, or chopped chocolate bars.
Make it Vegan: Use dairy-free butter, coconut cream, and vegan chocolate.
Caramel Lovers: Drizzle extra salted caramel on top for the ultimate treat.

Storage & Freezing

Fridge: Keeps well in an airtight container for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight.
Reheating: No need—this one’s best served chilled!

FAQs

Is there a caramel Pop-Tart?
Yes, while not a permanent flavor, there have been caramel variations like Salted Caramel Pretzel and Frosted Chocolate Caramel, and you can also make homemade caramel Pop-Tarts by filling pastry dough with caramel sauce and baking until golden.

Why is my caramel tart runny?
A caramel tart can turn runny if the caramel wasn’t cooked long enough, the tart didn’t chill properly, the ganache is too thin, or it was left at room temperature too long; to fix it, chill it for a few hours or freeze it briefly before serving.

How many calories in a chocolate salted caramel tart?
A chocolate salted caramel tart typically contains 400–500 calories per slice, depending on ingredients like butter, cream, chocolate, and caramel, with variations based on portion size and toppings.

How long does caramel tart last in the fridge?
A caramel tart stays fresh for up to 5 days in the fridge when stored in an airtight container, but for the best texture and flavor, consume it within 3 days.


Is this tart gluten-free? Yep! Just use gluten-free biscuits.


Can I use homemade caramel? Absolutely—go for it!


What if my ganache is too thick? Make sure the cream is hot enough to melt the chocolate fully.

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Final Thoughts

This Salted Caramel Mini Eggs Tart is pure dessert heaven! It’s creamy, crunchy, chocolatey, and just the right amount of sweet—trust me, you’re going to love it. Whether you’re making it for Easter or just because, this no-bake beauty will steal the show.

Go ahead, grab a fork, and dig in!

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Salted Caramel Mini Eggs Tart

Salted Caramel Mini Eggs Tart

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This decadent Chocolate Caramel Easter Tart features a buttery, crumbly crust filled with a luscious caramel layer and topped with silky smooth chocolate ganache. Decorated with pastel mini Easter eggs and a sprinkle of flaky sea salt, this stunning dessert is perfect for any Easter celebration. The balance of rich chocolate, sweet caramel, and crunchy crust creates an indulgent treat that’s sure to impress!

  • Total Time: 30 minutes + chilling
  • Yield: 8–10 servings 1x

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
  • 6 tbsp unsalted butter, melted
  • ¼ cup granulated sugar

For the Caramel Filling:

  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 4 tbsp unsalted butter
  • ¼ tsp sea salt

For the Chocolate Ganache:

  • 8 oz dark chocolate, finely chopped
  • ¾ cup heavy cream
  • 1 tbsp unsalted butter

For Decoration:

  • Mini chocolate Easter eggs
  • Flaky sea salt
  • Powdered sugar (optional)

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
  3. Press the mixture firmly into a tart pan and bake for 8-10 minutes until golden.
  4. Let the crust cool completely before adding the filling.

Step 2: Make the Caramel Filling

  1. In a saucepan over medium heat, melt sugar while stirring continuously until it turns amber.
  2. Slowly whisk in the heavy cream (careful—it will bubble up).
  3. Stir in butter and sea salt until smooth.
  4. Pour the caramel over the cooled crust and refrigerate for 30 minutes.

Step 3: Prepare the Chocolate Ganache

  1. Heat the heavy cream until steaming but not boiling.
  2. Pour over the chopped chocolate and let sit for 2 minutes.
  3. Add butter and whisk until smooth.
  4. Pour ganache over the caramel layer and spread evenly.

Step 4: Decorate and Serve

  1. Arrange mini Easter eggs on top and sprinkle with flaky sea salt.
  2. Refrigerate until set (about 1 hour).
  3. Dust with powdered sugar if desired, slice, and enjoy!

Notes

  • Make Ahead: This tart can be made up to 2 days in advance. Keep refrigerated until ready to serve.
  • Crust Substitute: Use crushed Oreos for a chocolatey twist!
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Author: Chef Monica
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake & Baked Crust
  • Cuisine: Easter, Holiday

Nutrition

  • Serving Size: Per Serving
  • Calories: ~380
  • Sugar: ~32g
  • Sodium: ~120mg
  • Fat: ~22g
  • Saturated Fat: ~13g
  • Unsaturated Fat: ~7g
  • Trans Fat: 0g
  • Carbohydrates: ~42g
  • Fiber: ~2g
  • Protein: ~4g
  • Cholesterol: ~40mg

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