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Salted Caramel Tart

Prepare to swoon. This dessert is off-the-charts good and is a genuine feast for the eyes—it has the perfect balance of sweet, salty and decadent richness.

Ready in: Level: Medium
Prep: Cook: Yields: 10 Slices



  • 12 graham crackers (coarsely crushed)

  • 1/4 c sugar

  • 5 T unsalted butter (melted)

  • Filling

  • 3/4 c Stonyfield Organic Heavy Whipping Cream

  • 3/4 t sea salt

  • 1/2 t vanilla

  • 1 c sugar

  • 1/2 c golden syrup

  • 3 T unsalted butter

  • 1/2 c Stonyfield Organic French Vanilla Lowfat Yogurt

  • Whipped Topping

  • 1/2 c Stonyfield Organic Heavy Whipping Cream

  • 4 t sugar

  • 1 t vanilla extract

  • 1/2 c Stonyfield Organic Plain Greek Nonfat Yogurt

Serving Size: 127, Calories: 430, Calories from Fat: 200, Total Fat: 22g, Total Fat Percent: 34%, Saturated Fat: 13g, Saturated Fat Percent: 65%, Cholesterol: 65mg, Cholesterol Percent: 22%, Sodium: 360mg, Sodium Percent: 15%, Total Carbohydrate: 57g, Total Carbohydrate Percent: 19%, Dietary Fiber: 1g, Dietary Fiber Percent: 4%, Sugars: 48g, Protein: 4g, Protein Percent: 8%, Vitamin A: 15%, Calcium: 6%, Iron: 4%



Step 1

Heat oven to 350°. Place graham crackers in a food processor and pulse until finely ground. Add sugar and butter and process until well blended. Press crumbs over bottom and up sides of a 9-inch tart pan. Bake crust for about 11 to 13 minutes or until golden. Remove to a wire rack and cool completely.


Step 1

Stir together heavy cream, salt and vanilla in a small saucepan over medium heat. Cook for about 4 minutes or until bubbles form around edge of saucepan; cover and remove from heat.

Step 2

Stir together sugar and syrup in a medium-size saucepan over medium-high heat and cook for 15 minutes, swirling occasionally, or until syrup mixture reaches 310° on an instant-read or candy thermometer. Carefully stir in heavy cream mixture.

Step 3

Continue to cook syrup mixture over medium-high heat for another 8 minutes or until temperature reaches 240°. Stir in butter and let cool 15 minutes; stir in yogurt until well blended.

Step 4

Scrape yogurt mixture into tart crust and smooth the top. Cover with plastic wrap and refrigerate overnight.


Step 1

Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Serve tart with topping immediately.


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