Condensed Milk & Caramel Tart
A smooth and creamy caramel dessert with a buttery biscuit base, perfectly sweet and rich—ideal for celebrations or tea-time indulgence.
Ingredients
For the biscuit base:
- 200 grams Tennis biscuits (or any plain tea biscuits) crushed
- 200 grams melted butter
- 1 tsp sugar (optional)
For the filling:
- 385 grams sweetened condensed milk
- 380 grams caramel treat
- 2 eggs
- 1 tsp vanilla essence
- pinch of salt
Optional topping:
- Whipped fresh cream
- Grated chocolate or chopped nuts
- Light sprinkle of cinnamon
Instructions
Make the base:
- Mix crushed biscuits, melted butter, and sugar.
- Press firmly into a greased 22 cm tart tin.
- Refrigerate for 20–30 minutes to set.
Prepare filling:
- In a bowl, whisk condensed milk and caramel until smooth.
- Add eggs, vanilla, and salt. Mix well.
Assemble
- Pour the filling into the chilled biscuit base.
- Decorate lightly if desired.
Bake:
- Bake at 160°C for 20–25 minutes until just set (slightly wobbly in the centre).
Chill:
- Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
Pro Tips:
✔ Do not overbake to keep it creamy
✔ Chill well for clean slices
✔ Use digestive biscuits as alternative
✔ Add a pinch of sea salt for contrast
✔ Best served cold for perfect texture
✔ Chill well for clean slices
✔ Use digestive biscuits as alternative
✔ Add a pinch of sea salt for contrast
✔ Best served cold for perfect texture
