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Chocolate caramel tart decorated with colorful Easter mini eggs and chopped nuts on a wooden surface

Salted Caramel Mini Eggs Tart

A buttery pastry crust filled with luscious salted caramel and silky chocolate ganache, topped with colorful mini eggs. The ultimate Easter dessert that perfectly balances sweet and salty flavors!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine French
Servings 8 slices
Calories 480 kcal

Equipment

  • Tart Pan
  • Saucepan
  • Mixing Bowl

Ingredients
  

Pastry Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter cold, cubed
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 egg lightly beaten

Salted Caramel Layer

  • 1 cup granulated sugar
  • 1/2 cup heavy cream warm
  • 4 tbsp unsalted butter
  • 1 tsp sea salt
  • 1 tsp vanilla extract

Chocolate Ganache

  • 8 oz dark chocolate chopped
  • 3/4 cup heavy cream warm
  • 2 tbsp unsalted butter

Toppings

  • 1 cup mini chocolate eggs
  • 1 tsp sea salt flakes optional, for sprinkling

Instructions
 

  • To make the crust, combine flour, sugar, and salt in a bowl. Add cold butter and rub it into the flour mixture until it resembles coarse crumbs.
  • Add the beaten egg and mix until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • Roll out the chilled dough and press it into a tart pan. Prick the base with a fork and chill for another 15 minutes.
  • Preheat oven to 350°F (175°C). Line the tart shell with parchment paper and baking weights. Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden. Let cool.
  • For the caramel, heat sugar in a saucepan over medium heat, stirring until melted and amber-colored.
  • Carefully add the warm heavy cream, stirring continuously. Then add butter, sea salt, and vanilla extract, mixing until smooth. Pour caramel into the cooled tart shell and chill for 30 minutes.
  • For the ganache, heat heavy cream until warm but not boiling. Pour over chopped chocolate and let sit for 2 minutes before stirring until smooth. Add butter and mix until glossy.
  • Pour ganache over the caramel layer and smooth the top. Chill for at least 1 hour until set.
  • Decorate with mini eggs and sprinkle sea salt flakes if using. Slice and enjoy!

Notes

For an extra crunch, sprinkle chopped toasted nuts on top before serving. Store in an airtight container in the refrigerator for up to 3 days.
Keyword Caramel, Chocolate, Easter