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Side view of a salted caramel and chocolate tart with cherries on top

Salted Caramel Tart with Edible Gold Leaf

Course: Dessert
Cuisine: British
Keyword: Dessert with edible gold leaf, Salted caramel and chocolate tart, Salted caramel tart
Skill level: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Setting Time: 1 hour
Total Time: 25 minutes
Servings: 8
Calories: 545kcal
Author: Amy Treasure
This salted caramel tart is an elegant and decadent dessert that is bound to be a crowd pleaser. The edible gold leaf and gold lustre spray finish it off with a flourish. Add a cluster of cherries on top for extra wow factor. This dessert will be gobbled up in an instant - let me show you how to make it (the cheat's way!) 
Print Recipe


  • 175g all butter pastry case
  • 397g tin of caramel (I used Carnation)
  • pinch of sea salt

Ganache filling

  • 340 g dark chocolate chopped
  • 340 ml double cream

Toppings (optional)


  • Put the tin of caramel and a pinch of sea salt into a small bowl and beat it until it loosens the consistency. Pour the caramel into the pastry case and smooth it all over with a rubber spatula. 

To make the ganache

  • In a small saucepan on a low heat the double cream. You don't want it to boil or even simmer - it just has to be hot enough to melt the chocolate so keep an eye on it. Refer to recipe notes for tips. 
  • Once the cream is hot (see notes) remove from the heat and tip the chopped chocolate in. Stir it gently until it looks smooth and melted.  
  • Now cool the ganache for a couple of minutes so it's loose enough to flow into the tart but thick enough not to run out of the pastry. Refer to recipe notes for tips. 

Final steps

  • Leave the salted caramel tart to set in the fridge for an hour and then dust it with cocoa and press edible gold leaf into the top. For extra pizazz give it a spritz with edible glitter spray and pile cherries on top for colour and texture. 


Ganache tips:
  • For a chocolate ganache filling the ratio of cream to chocolate is 1:1 equal parts chocolate to cream. That's 4 ounces of chocolate to 4 ounces of cream.
  • Don't boil or simmer the cream when making the ganache. You will know it's ready when you can put your finger in the saucepan and keep it there for 3 seconds. Any hotter and you'll have a ruined ganache!
  • Before you pour the ganache leave it to cool slightly. You can keep testing the consistency by using a spoon to see how runny it is. It should be loose enough to pour but not so loose it runs out of the pastry dish. 


Calories: 545kcal | Carbohydrates: 20g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 59mg | Sodium: 24mg | Potassium: 335mg | Fiber: 4g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 5.1mg