Chocolate Salted Caramel Christmas Tart

Salted Caramel Christmas Tart


1 hour prep
4 hours 40 minutes chilling


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A Christmas dinner party dessert recipe that will wow your guests. Jessie Bakes Cakes has created a salted caramel tart that's both gooey and decadent, which can be prepped before Christmas Day.

For the pastry

500g shortcrust pastry (use a ready-made pastry for ease, or you could make your own).

For the chocolate ganache and salted caramel filling:

2 tbsp Whittard Salted Caramel Hot Chocolate

125g milk chocolate, finely chopped

125 70% dark chocolate, finely chopped

250ml double cream

30g unsalted butter

4 tbsp salted caramel sauce (either use a good-quality shop-bought sauce or you could make your own)

For the decoration:

Whittard Mini Marshmallows

Edible gold spray

Flaked almonds, chopped

Pistachios, chopped

Fondant holly and berries



  1. Grease a 9-inch tart tin with a little butter.
  2. Roll out the pastry so it's larger than the tart tin and roughly 5mm in thickness. Carefully lay it over the tin, using your fingertips to press the pastry into the sides and base of the tin. Trim off any excess pastry and prick the base of the tart with a fork.
  3. Place in the freezer for 30 minutes to chill the pastry (this will stop it from shrinking in the oven).
  4. Meanwhile, preheat the oven to 180c fan.
  5. Take the pastry case out of the freezer and line it with greaseproof paper and baking beans (or rice). Bake it for 15 minutes, then remove the paper and baking beans and put back in the oven for 5-10 minutes until golden and cooked through.
  6. Remove from the oven and place on a wire rack to cool completely in the tart tin.


  1. Measure all the ingredients (apart from the salted caramel sauce) into a large microwave-safe bowl.
  2. Heat in the microwave for 60-90 seconds until the butter has melted and the cream is piping hot.
  3. Use a large balloon whisk to mix everything together to make a smooth, glossy ganache. If there are still small chunks of chocolate, place the bowl back in the microwave and heat for 10 seconds at a time, stirring in between, until the ganache is smooth.


  1. Spread the salted caramel onto the base of the pastry case, then pop in the freezer for 10 minutes to set the caramel.
  2. Now pour the chocolate ganache on top and gently shake the tin to smooth it out.
  3. Place in the fridge to set for at least 4 hours or overnight.


  1. Carefully remove the tart from the tin and place on a festive plate, cake stand or board.
  2. Arrange all the edible decorations around the outside edge of the tart to make a Christmas wreath. Get creative and have fun with it!
  3. Keep the tart chilled until you're ready to serve.

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