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Arnott's Choc Ripple, Caramel and Ganache Tart

Arnott's Product
Choc Ripple >
  • Servings: 12
  • Occasion: Dessert, Entertaining
  • Cooking time: 5 minutes
  • Prep time: 30 minutes
  • Chill time: 2 hours

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.


  • 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!

Nailed this recipe? Share your bikkie baking creations and tag @ArnottsBiscuits in your post for a chance to be featured on our social pages! 

And, if you’re looking for something else to whip up in a flash, discover more delicious and easy Arnott’s recipes here.

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