Lane's Caramel Tart

Pitmaster Notes: 

  • This recipe makes a total of 8 serves 
  • Prep time - 3.5 hrs
  • Cooking time - 10 mins 



  1. To make your caramel, remove the label from the unopened cans of condensed milk. Fill a deep medium saucepan with water. Bring to the boil.
  2. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the cans at all times, topping up water frequently throughout the cooking process.
  3. Simmer, uncovered for 3 hours. Allow cans to completely cool before opening 
  4. Mix up your shortcrust pasty as per instructions. Alternatively, you can purchase this from the freezer section in sheets.
  5. Lightly grease a large tart shell with a removable bottom and line with pastry sheets. Place a sheet of baking paper on top, with pie weights or raw rice and bake at 200c for 8 minutes. Remove tart casing from the oven and allow to cool completely.
  6. Place the cooled condensed milk caramel into a mixing bowl and mix vigorously until smooth.
  7. Add in your Lane's Choc Sea Salt Caramel and vanilla essence, mixing until all combined. Place the caramel mixture into the cooled pie shell and place into the fridge for a minimum of 2 hrs, until caramel firms and sets. 
  8. Take the tart out of the baking tart dish and add your favourite whipped cream (homemade is best!)
  9. Slice, serve and enjoy!

Loved making this recipe? We would love to see! Upload your finished meal photos to Instagram and tag @lanesbbqau.