Name: Warning: You’ll be making this caramel tart on repeat
Prep time: 15 min
Cook time: 220 min
Total time: 235 min
Yield: 8
Ingredients: Cooking oil spray, for greasing; 1 cup plain flour; ¼ cup icing sugar mixture; 100g chilled butter, chopped; 1 egg yolk; 1 Tbsp chilled water; Extra plain flour, for dusting; 80g golden syrup; 80g butter, chopped; 2 x 395g cans sweetened condensed milk; Ice-cream, to serve

Caramel slice fans rejoice. We’ve found a recipe that’ll take your caramel slice to the next level. Transforming it into a fabulous, silky, and smooth tart. With all the same flavours you know and love—golden caramel and a buttery, crumbly base—this caramel tart takes it up a notch (making it even more irresistible).

It’s versatile, too. You can easily make it a banoffee treat by adding a layer of sliced bananas. Or, if you’re a chocoholic, simply melt 100 grams of dark chocolate and drizzle it liberally over the filling.

However you like your tarts, this is the kind of dessert you’ll be making on repeat—whether it’s an indulgent after-dinner treat or you’re whipping this up to bring to a friend’s, this caramel tart will be a guaranteed crowd-favourite.

Ingredients

Cooking oil spray, for greasing

1 cup plain flour

¼ cup icing sugar mixture

100g chilled butter, chopped

1 egg yolk

1 Tbsp chilled water

Extra plain flour, for dusting

80g golden syrup

80g butter, chopped

2 x 395g cans sweetened condensed milk

Ice-cream, to serve

Method

Preheat oven to 180C. Grease an 18cm fluted tart tin with cooking oil spray and line with baking paper. Put flour, icing sugar mixture and chilled butter in a food processor and pulse until mixture resembles fine crumbs. Add egg yolk and water. Pulse until mixture just comes together. Turn out onto a lightly floured surface and gently knead until smooth. Shape dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes to rest.

Roll out dough between 2 sheets of baking paper until 5mm thick. Line prepared tin with dough and trim edges. Cover with plastic wrap and refrigerate for 30 minutes or until firm.

Meanwhile, put golden syrup and butter in a medium saucepan over a medium-low heat. Once butter melts, add condensed milk. Cook, stirring constantly with a wooden spoon, for 10 minutes or until golden and thickened. Pour into pastry shell. Using the back of a spoon, smooth surface.

Bake for 10 minutes, then transfer to a wire rack and allow to cool to room temperature. Refrigerate tart for 2 hours or until chilled. Serve with ice-cream.

What pastry do you use for caramel tarts?

Sweet or plain shortcrust pastry is perfect for caramel tarts. They’re buttery, crisp, and hold their shape well. Our advice? Opt for a plain shortcrust pastry base if you want the caramel to be the star of the show.

What do I put on top of a caramel tart?

The world is your oyster—you can add sliced banana for a Banoffee-style twist, drizzle chocolate over for something decadent, or keep it simple with a sprinkling of sea salt flakes. Toasted nuts are also a popular topping, too!