No-bake honeycomb caramel tart

If you’re short on time but crave a sweet treat, try this no-bake honeycomb caramel tart. It requires only four ingredients and takes just 15 minutes to assemble, so you can have it chilling in the fridge almost before you finish saying “Let’s have honeycomb caramel tart for dessert tonight.”

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Crunchie fridge tart

Ever since the success of my peppermint crisp fridge tart which has been one my most popular recipes since I first posted it almost 3 years ago, I’ve been meaning to make a new version of this delicious dessert using Crunchies instead of peppermint chocolate.

Well, I’ve finally done it, and even if I say it myself, I think this Crunchie version tastes even better! It is sweet, sticky and totally moreish. Because let’s face it, that’s what desserts are all about!

If you’ve got a spare 15 minutes and 4 simple ingredients (caramel condensed milk, double cream, biscuits and Crunchie bars) you can have this tart in the refrigerator in no time. You will have to wait for an hour or two before you can eat it though, as it has to set. This is actually the hardest part of the entire recipe.

I love how the honeycomb from the Crunchies melts into the caramel filling, leaving just the outer chocolate coating behind.

I’ve used Nice biscuits, which give a coconut flavour to the dessert, but there are lots of different biscuits you could use:

• Lotus Biscoff – for a richer caramel taste
• Rich Tea / Marie biscuits – these will cut down on the sweetness (so you could have a larger helping) 🙂
• Chocolate digestives or even chocolate chip cookies – to add extra chocolate bits

And this is what you end up with –

Let me show you how to make it while you stop drooling.

What you will need

Equipment

To assemble the tart you will need a 9-inch x 7-inch (or 22cm x 18cm) dish (or similar).

For beating the cream you will need a small mixing bowl and an electric hand mixer. You could also beat the cream with a balloon whisk, but it will take a bit more effort.

You will also need a sharp knife and a chopping board for cutting up the Crunchies.

Ingredients

This dessert will be sufficient for at least 8 people, but you can store leftovers in the fridge for up to 3 days if you have a smaller family.

**You can get the complete list of ingredients and full instructions for making this honeycomb caramel tart on the printable recipe card at the end of this post**

Caramel condensed milk – you can buy condensed milk ready caramelised in the supermarket or make your own by simmering a can of normal condensed milk in a saucepan of water for about 3 hours. If you do make your own, ensure that the can remains completely submerged in water for the entire cooking process. Let the can cool before opening.

Biscuits (or cookies) – I used Nice biscuits – you can use whatever biscuits you prefer – I’ve made some suggestions above.

Cream – this is double or heavy whipping cream. Don’t use single cream, the cream has to be whipped until it thickens – single cream will not thicken no matter how long you whip it.

Crunchies – I used 2 x 40-gram bars. For a richer dessert, you could use an extra Crunchie.

What to do

Cover the tart with a layer of plastic wrap and place it into the refrigerator for at least 2 hours to set. The biscuits will absorb some of the condensed milk/cream mixture which will help to thicken the tart.

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Honeycomb caramel tart FAQ

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Other recipes

If you enjoyed this honeycomb caramel tart perhaps you’d like some of these other recipes too:

• Easy Portuguese custard tarts – small, individual tarts made with a flaky pastry crust and filled with a rich, creamy custard made from eggs, sugar, and cream.
• Passion fruit cheesecake (no cheese) – a 4-ingredient cheesecake made using Greek yoghurt instead of cheese.
• No bake pineapple fridge tart – a simple dessert made with canned pineapple, jelly and evaporated milk.
• Citrus cheesecake with Greek yoghurt – packed with citrus flavours of lemon, lime and orange.

The recipe

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