This tart is so ridiculous, as the name suggests. A short crust vanilla pastry shell filled with a rich salted caramel and topped with gooey brownie that crisps up when baked. It is relatively easy to make for how complex the flavours are. This is probably the recipe I get requested to make the most & is always popular.

This recipe is adapted from a BBC Good Food recipe; I’ve changed the pastry recipe and removed the nuts (you really don’t need this additional flavour profile). You also need to add way more salt to the caramel.


Vanilla shortcrust pastry


  • 500g plain flour
  • 100g icing sugar
  • 250g salted butter (room temperature)
  • 2 large eggs
  • 1 splash of milk
  • ½ tablespoon vanilla essence

For salted caramel

  • 75g caster sugar
  • 25g butter
  • 100ml double cream
  • ½ tablespoon salt

Brownie filling

  • 100g dark chocolate
  • 75g butter
  • 2 large eggs, plus 1 yolk
  • 50g caster sugar
  • 1 tablespoon cocoa powder
  • ½ teaspoon vanilla essence
  1. Prepare a clean work surface (your kitchen bench, or large wooden cutting board)
  2. Sieve the flour and icing sugar directly on to the bench
  3. Cut the room temperature butter into small cubes
  4. Work the cubes of butter into the flour & sugar by rubbing them in between your fingers
  5. Once the mixture has turned into a fine crumb, add in the vanilla
  6. Add the eggs and milk, working together until you have a ball of dough
  7. Flatten the ball of dough into a round disc
  8. Flour the surface and wrap in cling wrap
  9. Refrigerate for at least half an hour
  10. Once the pastry is in the fridge, preheat the oven to 180 degrees fan forced
  11. When the pastry has rested in the fridge for half an hour, remove it from the fridge and flour your work surface
  12. Roll out the pastry to line a 23cm tart tin
  13. Prick the base with a fork, line with baking paper and place a weight on top
  14. Blind bake for 15 minutes or until golden brown
  15. While the tart base is cooking, make the salted caramel by placing the sugar into a small saucepan, add 1-2 tablespoons of water and heat gently until the sugar dissolves
  16. Once the sugar has dissolved, increase the heat until the sugar turns to a dark amber colour
  17. Reduce the heat, and then add the butter and cream
  18. Cook for 5 minutes, stirring regularly until the sauce has thickened
  19. Remove from heat and then add half a tablespoon of salt
  20. Taste the caramel, it should be quite salty – adjust seasoning if needed
  21. Cool for 5 minutes and then spread onto tart base, set aside
  22. To make the chocolate filling, in a bain-marie (bowl, placed on top of a saucepan) add chocolate and butter
  23. Slowly cook until smooth
  24. Remove from heat and cool
  25. Using an electric mixture, whisk eggs, egg yolk, vanilla essence and caster sugar for 8 minutes until thick & pale
  26. Fold in melted chocolate and sifted cocoa powder
  27. Pour onto the salted caramel in the tart case
  28. Place in the oven for 20-25 minutes, on 180 degrees fan forced
  29. The tart is done when the brownie has formed a crust and is feels gooey but set
  30. Remove from oven and allow to cool to room temperature before serving


  • Don’t overwork the pastry, the less you touch it – the better it will be
  • Make sure you take the caramel to the edge of being over cooked, as this is where you get the rich flavour
  • Serve with Chantilly cream (300ml thickened cream, 1 teaspoon of icing sugar and 1 teaspoon of vanilla essence whipped until thick)