In this Salted Caramel Chocolate Tart with Biscoff Cookie crust, a thick chocolate filling is poured over a Biscoff cookie crust and topped with salted caramel and a chocolate and cookie crumb topping. It is so intense and SO good and tastes like something you would get in a Parisian bakery or out at a nice restaurant.
This Salted Caramel Chocolate Tart has a double hit of caramel with the crunchy biscoff bottom crust that tastes a bit like caramel and a salty and drippy caramel sauce on top. The layer of chocolate in between is thick and chocolatey. It uses high quality chocolate that is 48% cacao, which is darker than milk chocolate, but not super dark.
This dessert serves a lot of people. Each bite is so intense you really only need a small piece to dive into. Though we have been known to go back for another “small” piece after the first.
Tempering the Eggs
Tempering eggs takes some practice. It is done here to make the chocolate filling, and it can be pretty tricky. Getting the timing or the temperature wrong, means you can end up scrambling the eggs, which can be pretty frustrating.
Cooking the egg mixture too long will create an overly thick filling (which will taste great too, but will have a different texture). If any lumps form in the egg custard, strain it with a fine mesh strainer to create a smoother texture. Lumps form in the custard when the temperature is too hot, when the custard was not stirred continuously or it sat in a hot pan for too long after taking it off the stove.
When tempering the eggs give it your full attention. Watch it carefully. Stir continuously. After doing it a few times, for this or other desserts, you will get the hang of it.
Making the Salted Caramel
The salted caramel also takes constant monitoring. Even a few seconds to pick up a baby or help a child get a ball stuck under the couch can lead to burning the sugar. It helps to use a lighter colored stainless steel saucepan rather than a darker non-stick pan. When you use a dark pan it’s really hard to tell when the sugar is starting to caramelize. It’s hard to see the sugar turn light brown and then dark brown against a dark pan. This is much easier when using a lighter color stainless steel pan.
Once you’ve done it a few times you get a sense for whether or not you need to adjust the temperature down. You will be able to smell the process of caramelization happening. This helps you know when to take it off and prevent burning.
How to Simplify Making the Salted Caramel Chocolate Tart
If you want to simplify this dessert, make it in stages. Bake the Biscoff cookie crust one night and make the chocolate filling the next. Or skip the salted caramel altogether. Or better yet, buy some store-bought caramel to drizzle on top.
This Salted Caramel Chocolate Tart lasts in the fridge for a long, long time, so you can make this way ahead of time, or even freeze it to enjoy over the course of weeks or months.
Interested in more chocolate or caramel desserts? Try these ideas:
Simple Flourless Chocolate Cake: A super simple chocolate cake made with coco powder and melted high quality chocolate. Ready in 30 minutes.
Flourless Triple Chocolate Chocolate Chip Cookies: Intense chocolate cookies with three types of chocolate and no flour.
Crispy Salted Caramel Cookies: Crispy and buttery cookies filled with a puddle of sweet salted caramel in the middle.
If you make this salted caramel chocolate tart, I'd love to hear from you. Leave a comment and rating down below and let me know how it turns out! Your feedback means a lot!
Salted Caramel Chocolate Tart with Biscoff Crust
Biscoff Cookie Crust
- 1 8.8oz package Biscoff Cookies
- 8 tbsp butter
- 1 10 oz bag Guittard 48% semisweet chocolate chips
- 5 egg yolks
- 1 tbsp sugar
- 1 cup heavy cream
- 1 tsp salt
- 1 cup granulated sugar
- 3 tbsp butter
- ½ cup heavy cream
- 1½ tsp salt
Biscoff Cookie Crust
- Preheat the oven to 375°F.
- Melt the butter in a medium bowl in the microwave.
- Add all but about 3 Biscoff cookies (save these 3 cookies to snack on) to a quart or gallon sized plastic bag. Crush into fine crumbs. I typically use a rolling pin. Reserve a small handful of the crushed cookie crumbs to add as a topping to the finished tart later. Add the crushed Biscoff cookies to the bowl and combine with the melted butter.
- Press the mixture firmly into a 9-inch spring form pan so that the crumbs go up the side of the pan slightly. Bake for 8 minutes. Remove and set aside.
- Reserve a small handful of chocolate chips, and add the remaining chocolate to a large bowl. You will use the reserved chocolate chips to decorate the finished tart later. Microwave the semisweet chocolate for 1 minute at 50% power. Continue to microwave at 50% power for 30 seconds at a time until melted.
- In a medium bowl whisk together the egg yolks, granulated sugar, and salt.
- In a small saucepan, bring the heavy cream to a simmer over medium heat. Slowly add the heavy cream to the medium bowl with the egg yolk mixture stirring constantly. Then pour the egg yolk and heavy cream mixture back into the small saucepan and reduce the heat to low. Continue to stir constantly for about 1 minute until slightly thickened.
- Remove from heat immediately. Pour through a fine mesh strainer into the large bowl with the melted chocolate. Stir to combine and allow to cool slightly. Pour the mixture into the Biscoff cookie crust. Refrigerate while preparing the salted caramel.
- Add the sugar to a small saucepan at medium (or slightly below medium) heat. Watch carefully stirring occasionally until the sugar has caramelized and turns a dark brown color. Be sure to watch closely so that it does not burn.
- Add the butter, stirring constantly. It will bubble up, be careful not to burn yourself. Add the heavy cream stirring constantly. Again it will bubble up, keep stirring until smooth and be careful not to burn yourself. Remove from heat and add the salt.
- Allow the caramel to cool. Think a little warmer than room temperature. Pour over the chocolate tart and refrigerate for 1 hour or until serving.
- Chop the handful of reserved chocolate chips into very small pieces. Combine with the reserved Biscoff cookie crumbs.
- Sprinkle the chocolate-cookie crumb mixture onto the top of the salted caramel chocolate tart. Serve immediately after removing from the refrigerator.