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With dark chocolate ganache

Heaven. Literally.


Ooey, gooey, pure heaven.


Rich, indulgent, and way to tempting to keep lying around!


I don’t think I'm alone in saying caramel is definitely one of my (many) favourite foods! That paired with my current love of rectangle tart cases, I wanted to show you a simple, rustic and delicious caramel treat!  This pastry base is so incredibly versatile and I have included the recipe both below and in another post separately also, to fulfil any other pastry dreams you may have in future! The thing I love about this filling and topping recipe is, it's so good heaped into a cookie based pie as well, which is coming very soon…be excited, it's even more indulgent and over the top then you’d think. I even top it with toasted meringue! (STOP IT!)

This tart is easy to master and just as dangerously easy to eat. So smooth and buttery, it literally melts in your mouth! I often make this tart in many different shapes too, not only to satisfy my caramel desire (which comes around way too frequently), but also to take to friends and family at dinner parties, because when it’s served with a scoop of vanilla bean ice cream – it makes any party a hit! 

It oozes for attention with its crisp yet soft crumble that melts in your mouth, so super buttery and 100% richer than my wildest dreams...maybe I should have called this my version of a million dollar slice because its more than deserving of the title!

Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...

Difficulty: Easy!

Gather The Following...

Now, Lets Begin!

To make your pastry, grab your food processor and process the flour, butter and sugar until the mixture resembles fine breadcrumbs.


Add egg yolk and chilled water and process again until dough just begins to come together.


On a lightly floured surface, turn out your pastry dough and knead until smooth. Shape dough into a disk, wrap in cling film and refrigerate for at least 30 minutes.


Preheat your oven to 180o. Line (or grease) your chosen pastry case and place on a baking tray. Once dough is chilled remove from fridge and roll out to desired size and shape before pressing into your pan. Cover in baking paper and fill with pie weights (or uncooked rice) and bake for 10 minutes.

Remove weights and baking paper and continue to bake for a further 5-10 minutes or until pastry in crisp and golden.


Allow to cool in tin until you are ready to fill!


To make your caramel, first melt your butter in a small saucepan over low heat, once melted add in your brown sugar and allow to melt, stirring with a plastic (heat proof) spatula.


Pour in the luscious and creamy condensed milk and bring mixture to the boil for a few minutes, stirring continuously to prevent burning. The caramel should bubble away and darken slightly. Remove from heat and pour the caramel into prepared tart base, allow to cool until caramel is firm (roughly an hour chilled).


And finally, for the ganache. This part is so easy and only 2 ingredients!


First place the dark chocolate in a bowl and set aside. Heat the cream in a small saucepan, stirring until it reaches a boil. Then, simply remove from heat and pour over dark chocolate, allow it to sit for a minute (or so) and stir until chocolate is fully melted and combined with cream. 


Pour your glossy mixture gently over the set caramel and spread evenly. Allow the tart to cool at room temperature to set…we couldn’t help ourselves and had to dive in sooner…no regrets!


Dust with cocoa, icing sugar or any pretty adornments you have around, enjoy!

For The Pastry Case


250g Plain Flour

125g Butter, cold and cubed

1/3 cup Caster Sugar

1 Egg Yolk

1Tbls Chilled Water

For The Caramel Filling

115g Butter (I prefer salted )

½ cup Packed Dark Brown Sugar

1 can of Condensed Milk

For The Dark Chocolate Ganche

½ Cup Heavy Cream

120g Good quality Dark Chocolate (at least 70% Cocoa) 

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