A delightful no-bake tart featuring a gluten-free biscuit base, luscious salted caramel filling, and a smooth chocolate ganache, topped with colorful mini eggs—perfect for Easter celebrations. This indulgent dessert is easy to make and will impress guests with its rich flavors and beautiful presentation.

Why You’ll Love This Recipe

No-Bake: No need to turn on the oven, making it a hassle-free dessert.
Perfect for Easter: Mini eggs add a festive touch, making it a great centerpiece.
Gluten-Free Option: Uses gluten-free biscuits, making it suitable for those with dietary restrictions.
Rich and Decadent: The combination of salted caramel and chocolate ganache creates an irresistible treat.
Make-Ahead Friendly: Can be prepared in advance for convenience.

Ingredients

For the base:

350g gluten-free digestive biscuits (shortbread would work too)
165g butter, melted

For the filling:

1 tin of caramel (approximately 397g; store-bought like Carnation or homemade)
½ tsp sea salt (adjust to taste)
115g dark chocolate
110g milk chocolate
40g butter
270ml double cream

For the topping:

Mini eggs

Directions

In a food processor, blitz the gluten-free digestive biscuits into fine crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin until finely ground.
Combine the melted butter with the biscuit crumbs in a bowl, mixing thoroughly until the mixture resembles wet sand.
Press the biscuit mixture evenly into the base and up the sides of a 23cm (9-inch) loose-bottomed fluted tart tin, ensuring a compact and even layer. Chill in the refrigerator for 30 minutes to 1 hour to set.
Once the base is set, stir the caramel in its tin or a small bowl to loosen it. Add sea salt to taste, mixing well. Pour the salted caramel over the chilled biscuit base, spreading it evenly. Return to the refrigerator to chill while preparing the chocolate ganache.
Finely chop both the dark and milk chocolate and place in a heatproof bowl.
In a small saucepan, heat the double cream and butter over medium heat until the butter melts and the cream is just about to boil. Stir occasionally to prevent sticking.
Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for about 5 minutes to allow the chocolate to melt. Afterward, stir until the mixture is smooth and fully combined, forming a ganache.
Remove the tart from the refrigerator and pour the chocolate ganache over the caramel layer, spreading it evenly with a spatula or palette knife.
Decorate the top with mini eggs, either whole or crushed, as desired.
Chill the tart in the refrigerator for several hours, or until the ganache is fully set.
Before serving, remove the tart from the refrigerator about 20 minutes in advance to allow it to soften slightly for easier slicing. Serve as is or with a scoop of vanilla ice cream.

Servings and Timing

Prep Time: 1 hour
Cooking Time: 0 minutes (no-bake)
Total Time: 4 hours (including chilling time)
Servings: 12 slices
Calories: Approximately 450 kcal per serving

Variations

Nutty Crunch: Add crushed toasted hazelnuts or almonds to the biscuit base for extra crunch.
Extra Chocolatey: Use only dark chocolate for a richer ganache.
Different Toppings: Swap mini eggs for chopped chocolate bars, sprinkles, or edible glitter for a different aesthetic.
Vegan Alternative: Use dairy-free butter, coconut cream, and vegan chocolate for a plant-based version.
Salted Caramel Lovers: Add an extra drizzle of caramel on top for a more intense caramel flavor.

Storage & Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: Best served chilled or at room temperature; no reheating is required.

FAQs

How long does this tart last in the fridge?

It will stay fresh for up to 5 days when stored in an airtight container.

Can I make this tart ahead of time?

Yes! You can make it a day or two in advance and keep it chilled until serving.

What can I use instead of mini eggs?

You can use chopped chocolate bars, sprinkles, or any other festive candy.

Is this tart gluten-free?

Yes, as long as you use gluten-free digestive biscuits for the base.

Can I use only one type of chocolate for the ganache?

Yes, but using both dark and milk chocolate gives a more balanced flavor.

Can I add a layer of nuts to this tart?

Absolutely! Chopped toasted hazelnuts or almonds add a great texture.

Can I use homemade caramel instead of store-bought?

Yes, homemade caramel works just as well and allows you to control the sweetness.

How do I prevent the ganache from becoming too thick?

Ensure the cream is hot enough to melt the chocolate fully, and stir gently until smooth.

What should I do if my base is too crumbly?

Add a little more melted butter to help it bind together.

Can I make this tart vegan?

Yes, by using dairy-free butter, coconut cream, and vegan chocolate, you can create a plant-based version.

Conclusion

The Salted Caramel Mini Eggs Tart is a show-stopping no-bake dessert that’s perfect for Easter or any special occasion. With its buttery biscuit base, indulgent caramel layer, and silky chocolate ganache, every bite is a delight. Whether you’re making it for family gatherings or as a treat for yourself, this tart is sure to impress. Enjoy!

Salted Caramel Mini Eggs Tart

Author: Chef Clara
Total Time: 4 hours (including chilling)
Yield: 12 slices 1x
Diet: Gluten Free

Print Recipe

Description

A delightful no-bake tart with a gluten-free biscuit base, salted caramel, chocolate ganache, & mini eggs—an easy, festive Easter treat!

Ingredients

Scale

For the base:

350g gluten-free digestive biscuits (or shortbread)
165g butter, melted

For the filling:

1 tin of caramel (approx. 397g; store-bought or homemade)
½ tsp sea salt (adjust to taste)
115g dark chocolate
110g milk chocolate
40g butter
270ml double cream

For the topping:

Mini eggs

Cook Mode Prevent your screen from going dark

Instructions

Blitz biscuits into fine crumbs using a food processor, or crush them in a sealed bag with a rolling pin.
Mix melted butter with crumbs until combined. Press into a 23cm (9-inch) tart tin. Chill for 30 minutes to 1 hour.
Stir caramel until smooth, mix in sea salt, and spread over the chilled base. Return to the fridge.
Chop dark and milk chocolate and place in a heatproof bowl.
Heat double cream and butter in a saucepan until just boiling.
Pour over chocolate, let sit for 5 minutes, then stir until smooth.
Spread ganache over caramel layer.
Decorate with mini eggs (whole or crushed).
Chill for several hours until set.
Let sit at room temperature for 20 minutes before serving.

Notes

Use any gluten-free biscuits for the base.
Adjust the sea salt in caramel to taste.
Best served slightly softened from the fridge.

Prep Time: 1 hour
Cook Time: 0 minutes (no-bake)
Category: Dessert
Method: No Bake
Cuisine: British, Easter Treat