Millionaires Salted Caramel Tart

Our gorgeous caramel with a hint of sea salt in a crisp pastry shell topped with a rich chocolate ganache, perfect for dinner parties and unbelievably easy to make!
Serves: 10
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins PT10M

    Cook time
    0 minPT0M

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Each serving typically contains

  • Energy 1371kJ 327kcal 16%
  • Fat 14.2g 20%
  • Saturates 8.6g 43%
  • Sugars 34.6g 38%
  • Salt 0.58g 10%

of an adult's Reference Intake (RI)*
Energy per 100g: 1545kJ/368kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Spread the caramel into the pastry base – don’t be tempted to beat it first or it will go runny! Sprinkle a little salt over the top of the caramel.
  2. Melt the dark chocolate and evaporated milk together gently in the microwave or in a bowl over a pan of simmering water. Beat until smooth and glossy.
  3. Gently spread the chocolate mixture over the caramel base. Melt the white chocolate and drizzle with a teaspoon over the top of the tart (or use a piping bag). Use a cocktail stick to swirl the chocolate for a marbled effect then sprinkle with a few gold stars!

Discussion Board

  • JMK
    December 17, 2014
    VERY easy and delicious.
  • Bezza o
    January 26, 2014
    Made this yesterday, amazing dessert. Simple but stunning yum yum
  • evapongs
    December 16, 2013
    Im making this for christmas day.where diez the milkyway go?!

    Carnation says:
    Hi evapongs, the milkybar is used to garnish the top of the tart. Once it is melted swirl over the top and use a toothpick to marble it into the chocolate filling for extra effect.
  • jane
    December 14, 2013
    if the pastry case is home made what size tin would i use that mixture would fill to top

    Carnation says:
    Hi Jane. Homemade pastry is such a treat! This recipe will work well in an 8" pastry tin. Try to make the pastry case about 2 cm deep.
  • Pamelam88
    December 12, 2013
    How do you store this if making the day before? Is it ok to keep in the fridge?

    Carnation says:
    Hi Pamelam88, This recipe can be kept in the fridge.


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