Hero Image Recipe Arnott's Choc Ripple, Caramel and Ganache Tart

Arnott's Choc Ripple, Caramel and Ganache Tart

Make the holidays memorable with our decadent Arnott’s Choc Ripple Caramel and Ganache Tart! Floating on a buttery base made with Arnott’s Choc Ripple bikkies, this heavenly treat requires zero baking and will have your guests begging for more!

Note: Arnott’s Choc Ripple not available in New Zealand.





  • Servings:12
  • Occasion:Dessert, Entertaining
  • Cooking Time:5 minutes
  • Preparation Time:30 minutes
  • Chill Time:2 hours



  • 250g Arnott’s Choc Ripple Biscuits
  • 100g butter, melted, plus 30g extra
  • 2 x 180g packets dark chocolate, chopped
  • 200ml thickened cream
  • ½ tsp sea salt flakes
  • ¾ cup Coles Caramel Dulce De Leche
  • Strawberries and gold leaf, to serve


Step 1
Base: Grease a 24cm round fluted tart tin with removable base. Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined.
Step 2
Press the mixture over the base and side of the prepared tin. Refrigerate and continue to make the filling.
Step 3
Filling: Combine chocolate, cream, extra butter and half of the salt in a medium saucepan. Stir over low heat until melted and smooth. Cool for 5 minutes.
Step 4
Spread the caramel evenly over the base of the tart. Pour over the cooled ganache and smooth the top. Chill for 2 hours or until set.
Step 5
Serve topped with berries, remaining salt and gold leaf for an extra special touch!


  • You can also use a 24cm round fluted tin or a loose-based tart tin.
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