• Prep time
    20 minutes
  • Cooking
    20 minutes
  • Serves
  • Difficulty


  • Ganache
  • ½ cup thickened cream
  • 200g dark chocolate, chopped
  • ½ cup caramel spread or dulce de leche
  • Topping
  • 1 cup thickened cream, whipped
  • 50g dark chocolate, melted and cooled
  • Pretzels half choc-dipped
  • Popcorn topped with caramel

Create a decadent tart with caramel and chocolate


  • Preheat oven to 180°C conventional or 160°C fan forced. Place pastry case on an oven tray (do not remove foil) and bake for 20 minutes or until firm. Remove from oven and set aside to cool.
  • To make filling (ganache), bring cream to the boil in a small saucepan. Remove from heat and pour over chopped chocolate and allow to stand for 5 minutes. Stir until smooth and glossy.
  • Spread caramel sread over base of tart. Top with ganache. Refrigerate for 1 hour or until set.
  • Topping - Spread whipped cream over ganache and drizzle with chocolate. Decorate with pretzels and caramel popcorn.