Chocolate and Caramel Tart with Sweet Short Crust Pastry 

A decadent and rich for real chocolate lovers!

Mix up your next chocolate tart with a dairy free alternative. This ganache recipe uses caramel in place of cream, for a rich ganache with a bitter sweet caramel finish. Decorate with gold leaf for a luxe finish, as pictured. Lovely served with a dollop of whipped coconut cream and fresh berries.



  • 360g flour
  • 180 plant based butter
  • 75g sugar


  • 200g caster sugar
  • 40g water #1
  • 40g glucose syrup
  • 200g water #2 (hot/ boiled)
  • 400g chocolate


  • Food processor
  • Cling wrap
  • Heatproof bowl
  • Medium saucepan
  • Heatproof spatula / wooden spoon
  • Whisk


Recipe makes a 22cm diameter tart. Options, you can make a large tart or you can make individual ones by using small tart tins OR buy ready made tart shells.



Place pastry ingredients together in a food processor and pulse until dough forms into a ball, press into a flat disc, cling wrap and chill in fridge for 1 hour. Roll out to 3mm thick, place over a 20cm tart tin and
press into edges, leave a 1cm excess around edges, chill for 30 mins. Preheat oven to 180C. Blind bake for 10 mins, then bake a further 10 minutes, until light golden. Cool completely then carefully cut excess dough from the rim of the tart shell.

Add the sugar, glucose and water #1 to a medium sized saucepan. Cook on low heat stirring to dissolve sugar, once dissolved stop stirring and watch carefully until the mix turns a golden colour, pour boiling hot water #2 into caramel and stir until the caramel dissolved again.

WARNING beware the caramel will bubble and spit when adding the water #2.

Break up chocolate into a heatproof bowl, pour the caramel over the chocolate and whisk well until it looks smooth and glossy. Use a sticker blender if you have one. Pour ganache into your prepared tart shell and place in the fridge to set for at least 2 hours.

Recipe from Treat Dreams