Brown butter salted caramel tart with chocolate ganache topping. A brown butter graham crust is filled with a silky, chewy brown butter salted caramel filling, and is topped off with a smooth dark chocolate ganache. This tart only requires 10 minutes of bake time, and can be prepared ahead, making it the perfect summer or any time recipe.
Table of contents
- Brown Butter Salted Caramel Tart with Chocolate Ganache
- Steps for making Caramel Tart
- How to add a crumb crust to a tart pan
- Accounting for moisture loss with Brown Butter
- How to make Brown Butter ahead of time
- Breaking up the Workload
- FAQ for Salted Caramel Tart
- For more Salted Caramel Recipes:
- Recipe for Salted Caramel Tart
Brown Butter Salted Caramel Tart with Chocolate Ganache
I just discovered the photos for this Brown Butter Salted Caramel Tart just chilling on my computer, so I figured I should probably pop the recipe up here for you! This guy is super easy, only takes 10 minutes of baking time, and can be made ahead, so is perfect for prepping ahead of time and not boiling up your entire kitchen. Can you tell we are right in the middle of summer here in NYC? It’s sticky.
This tart is super easy and is kind of a riff on a few of my recipes. I took a brown butter graham cracker crust and filled it with the filling from this brown butter salted caramel slice, which is potentially one of my favourite recipes from this year. I then topped the whole thing with a chocolate ganache, which I used a dark chocolate for in order to balance out the sweetness of the caramel.
Steps for making Caramel Tart
This Salted Caramel Tart is super easy to make. There are a few components, but they happen quickly and this tart is great to make ahead of time.
- Brown the butter. It is easiest to do all of this in one go then use the butter throughout the recipe.
- Make the Graham Cracker Base. The base is super simple - it is graham cracker crumbs, sugar, salt, then brown butter. It all gets mixed together until it is the consistency of wet sand. Press the crust into the pan and bake, then leave to cool while you prep the filling.
- Make the brown butter caramel. The filling of this caramel tart is a super delicious brown butter caramel. Cook together the caramel then pour into the crust and leave to set.
- Finish with ganache. I finished this tart with a dark chocolate ganache but you could just leave as is if you like. However the chocolate ganache is smooth and silky, and the perfect way to finish off the tart as it cuts through the sweetness of the caramel.
How to add a crumb crust to a tart pan
I have a sneaky wee trick that makes adding a crumb crust to a tart pan super easy - start with the sides first. This means you get nice even sides, then you can work on spreading out the bottom crust.
Take your time when you are making a crumb crust. An even crust makes a huge difference to the overall neatness of the crust.
Accounting for moisture loss with Brown Butter
You will notice that the initial quantity of butter is not the same as the two quantities of brown butter called for in the recipe. This is to account for the moisture lost when you brown butter. Browning butter cooks off the water and browns the milk solids. This means that you end up with a smaller quantity of butter than you started with. You will see that I call for 255g butter to make the brown butter, but the butter in the recipe only adds up to 195g. This is me accounting for the moisture loss. It's not a typo.
Different butter loses different amounts of moisture when browned due to how it is made. For example most US butter has a higher water content than European or NZ butter, so you will end up with less browned butter relative to the quantity you started with as you are cooking off more moisture. This is why baking by weight is so important. Different butters will yield different quantities of brown butter so it is important to re-weigh your brown butter.
How to make Brown Butter ahead of time
If I know I am going to be making a few things that have brown butter in them (or testing a recipe that uses brown butter and I know I will be making it multiple times), I like to batch make brown butter. This involves browning a whole lot of butter at once, then cooling it and storing it in the fridge .
The trick to batch making brown butter is to stir it as it cools. This distributes all the browned milk solids (the part that makes it brown butter) throughout the butter. This means when you need to use some you can just cut off what you need. If you don't stir it as it cools, all the milk solids sink to the bottom of the container and you don't get them throughout.
A quick reminder - the brown sediment at the bottom of the brown butter is supposed to be there! That's what makes it brown butter. The milk solids cook and sink to the bottom. That's all the good stuff.
Breaking up the Workload
This recipe has a few steps where it needs to be chilled, so you can definitely do it over the course of a day or two to break up the workload of this caramel tart.
You could do the crust and the filling on day one, then leave it to chill overnight. Then you could add the chocolate the day of serving. You could also do it all in one day and chill the whole thing overnight.
This caramel tart keeps super well in the fridge, so it is great to make ahead.
FAQ for Salted Caramel Tart
I used a 9" removable bottom tart tin for this, which meant that it was super easy to just lift out once I was done - I placed a bowl upside down and put the tin on top, which meant that the outer ring could be easily removed without awkwardly having to try and hold it at the same time as taking it off.
If you can't find graham crackers where you are you can use digestives or something similar. Just watch the quantity of butter - you may need more or less depending on how absorbent the biscuits are. You want it to be the consistency of wet sand.
I added the ganache when it was cooled so I could add texture - to do this I popped it in the fridge, stirring very frequently until it was thick enough to spread on.
I haven't tried making the caramel without a thermometer but you can try if you want - you want to cook it until it is a deep golden brown colour. A candy thermometer is a great investment though! When you are using one make sure that it is not touching the bottom of the pan as that will give you a false reading.
If you have issues with your caramel setting there is a good chance you did not take it hot enough. Make sure you cook it to temperature and make sure your thermometer is not at the bottom of the pan but within the caramel.
For more Salted Caramel Recipes:
- Salted Caramel Chocolate Ganache Brioche Doughnuts
- Brown Butter Salted Caramel Chocolate Chunk Cookies
- Dark Chocolate Salted Caramel Ganache Tart
- Salted Caramel Shortbread
- Salted Caramel Popcorn Cookies
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe for Salted Caramel TartPrint
Brown butter salted caramel tart with chocolate ganache topping. A brown butter graham crust is filled with a silky, chewy brown butter salted caramel filling, and is topped off with a smooth dark chocolate ganache. This tart only requires 10 minutes of bake time, and can be prepared ahead, making it the perfect summer recipe.
- 310g unsalted butter, cold from the fridge, cut into cubes
Brown Butter Graham Crust
- 290g graham crackers, processed to crumbs (see notes for subs)
- 2 Tbsp granulated sugar
- ½ tsp kosher salt
- 125g brown butter, melted
Brown Butter Salted Caramel Filling
- 1 14oz (400g) can Sweetened Condensed Milk
- 185g dark brown or light brown sugar
- 100g brown butter
- 50g golden syrup or corn syrup
- ¾ tsp kosher salt (drop to ½ tsp if you don’t like your caramel super salty)
- ½ tsp vanilla bean paste
Dark Chocolate Ganache Topping
- 200g dark chocolate (I used 70%), chopped
- 35g unsalted butter, at room temperature, chopped
- 120g heavy cream
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl and allow to cool slightly before using.
BROWN BUTTER GRAHAM CRACKER CRUST
- Preheat the oven to 350°f / 180°c.
- In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the melted brown butter and mix to incorporate - you want it to resemble wet sand.
- Press the crust mixture into a 9" removable bottom tart pan, pressing onto the sides, and then the bottom. Use a straight sided measuring cup or drinking glass to help you press the crust in tightly. Place the tart pan on a baking sheet.
- Bake the crust for 10-12 minutes, or until beginning to brown around the edges. Remove from the oven and cool completely.
BROWN BUTTER SALTED CARAMEL FILLING
- Place the Condensed Milk, brown sugar, brown butter, and golden syrup in a medium sized heavy bottomed saucepan.
- Place over a medium heat and stir until melted together, then cook, stirring constantly with a whisk or rubber spatula (I like to use a whisk then switch to the rubber spatula), until the mixture registers 220°f / 105°c on a candy thermometer. Watch the bottom carefully to avoid the mixture catching, turning down the heat if needed.
- Once the caramel has reached the correct temperature, add the vanilla and salt, mix well to incorporate, and pour it into the cooled graham cracker base and smooth off by shaking the pan and using an offset spatula if needed. Transfer to the fridge and allow to set for 1 to 1 ½ hours or until you can no longer feel heat in it.
DARK CHOCOLATE GANACHE
- Place the chopped chocolate and butter in a small heatproof bowl. Place the heavy cream into a small saucepan and heat until there is movement around the edges - do not boil. Pour the cream over the chocolate and butter, and cover with a plate. Leave to stand for 4-5 minutes, then remove the plate and whisk to incorporate until smooth and shiny.
- Place into the fridge, stirring every few minutes, until the ganache has thickened slightly - enough that when you run a spoon through it, the indentation stays. Spread over the surface of the cooled caramel tart, and chill until set.
- Sprinkle with flaky sea salt before serving. Use a sharp knife that has been warmed and dried to cut.
- Store leftovers in an airtight container or covered with foil in the fridge.
You may notice that there are two quantities when I am talking about brown butter - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that above.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.