Marbled Chocolate & Caramel Tart

Sometimes, we need to spoil ourselves with a really tasty treat and this marbled chocolate caramel tart certainly hits the spot! It’s super indulgent and looks really special yet it’s incredibly easy to make so be good to yourself by making this amazing tart and your family will love you for it! 


 To make this tart you will need an 8″/20cm loose based Round Cake Tin

cake tin 


Marbled Chocolate & Caramel Tart
Yields 12
A sweet treat! A buttery biscuit base with caramel filling topped with a thick layer of lovely chocolate!
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For the base
  1. 250 g (9 oz) Digestive Biscuits
  2. 100 g (4 oz) Butter
For the caramel filling
  1. 100 g (4 oz) Butter
  2. 100 g (4 oz) Dark Brown Soft Sugar
  3. 1 tin Condensed Milk (397 g)
For the chocolate top
  1. 150 g (6 oz) Milk Chocolate
  2. 50 g (2 oz) Plain Chocolate
  3. 25 g (1 oz) White Chocolate
  4. You will need a 20 cm (8") round, loose bottom cake tin.
Start with the biscuit base
  1. Crush the biscuits quite finely (it's easy to do this by placing the biscuits in a plastic bag and crush with a rolling pin) and put them into a mixing bowl.
  2. Gently melt the butter then pour over the crushed biscuits and mix thoroughly together.
  3. Tip the mixture into the cake tin and press firmly to cover the base and bring the edge a little way (about 1 or 2 cm up the side to form a case. Pop the tin in the fridge to chill for 10 minutes while you make the caramel.
Make the caramel
  1. Place the butter and brown sugar into a large saucepan and melt slowly over a gentle heat. When the sugar has completely dissolved tip in the condensed milk and stir together.
  2. Turn the heat up to bring the mixture to a rolling boil - stirring briskly all of the time.
  3. Once boiling, keep stirring to prevent the mixture burning then continue to boil for exactly 2 minutes.
  4. Pour the caramel over the biscuit base and leave to start to set while you melt the chocolate.
For the chocolate top
  1. Break the chocolate into pieces and place into separate heat proof bowls that are set over pans of very hot water. Make sure the base of the bowl does not touch the water as this can spoil the chocolate.
  2. When the chocolate has melted, first spread the milk chocolate over the caramel to the edges.
  3. Next drizzle the plain chocolate over the milk chocolate and , using the point of a sharp knife, gently draw the tip of the knife through the chocolate to start the marbling process. Don't go too far as you want to see the different colours making a lovely pattern.
  4. Finally add small teaspoons of the white chocolate in 'blobs' over the surface of the chocolate and do the same again with the tip of the knife, pulling the different chocolates together to form a random pattern.
  5. Place the tart to one side to set but don't put it in the fridge as that will dull the chocolate.
  6. When the chocolate is really firm, run a knife around the edge of the tart to loosen it from the tin then place the tin on top of a tall upturned glass and slide the side of the tin down to release the tart.
  7. That's it! A really simple but very impressive tart for special occasions or when you just fancy a sweet treat!
  1. The marbled chocolate topping does look very impressive but if you prefer you can use just one type of chocolate, whichever is your favourite.
The Thrifty Squirrels


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