Serve something this Christmas that your friends and family simply won’t forget! Use Bakers Salitcrax® in the curst for a delightful Salted Dark Chocolate Caramel Tart, which is sure to have everyone returning to your table for seconds!


1 box original Salticrax® (crushed into fine crumbs)

25g salted butter, melted

¾ cup fresh whipping cream

½ cup full-cream milk

340g dark chocolate (recommended to use Bourneville)

1 large egg

1 large egg yolk

1 can Caramel Treat

Sea salt flakes (optional)

  1. Preheat your oven to 160 C and line a tart tin with baking paper.
  2. Combine your Salticrax® crumbs and butter in a bowl. Gently press into your pie tin and up the side to form your base. Put this in the freezer to cool while you make your filling.
  3. Using a medium-sized pot, add in your cream and milk and bring to the boil over a medium heat. Once boiling, remove from the heat and stir in your chopped chocolate until it has completely melted and fully incorporated.
  4. In a mixing bowl, whisk together the eggs. Slowly pour in a quarter of your chocolate mixture, while whisking to combine for 1 minute. Add in your remaining chocolate mixture and whisk once again.
  5. Transfer your mixture to the pie dish and bake in your preheated oven for 30 mins.
  6. Once your chocolate tart is ready, remove it from the oven and place on a rack to cool completely. Top with some whipped caramel treat and a sprinkle on sea salt flakes.

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Take the firm favourite that is the Peppermint Crisp Tart and put a spin on it by serving it in bite-sized bars, wedged on top of a cake made with your favourite BAKERS Tennis® biscuits! Can you say “YUM”?



1 packet Tennis® Biscuits, roughly crushed. Reserve some crumbs to sprinkle on top of your bars.

1 can caramel treat

½ cup desiccated coconut

1 small slab dark chocolate, chopped

1 small peppermint crisp chocolate bar, chopped




  1. Line a square baking dish with greaseproof paper.
  2. Combine the tennis biscuits, caramel treat and coconut in a blender until fully incorporated.
  3. Pour your caramel cookie mixture into your lined baking dish and put it in the freezer to harden.
  4. Using a double boiler, melt your dark chocolate until smooth and silky.
  5. Remove your baking dish from the freezer and pour on your melted chocolate to form your second layer. Sprinkle on your chopped chocolate and remaining cookie crumbs.
  6. Put your layered mixture back into the freezer and allow to harden for 3-4 hours, before cutting into small cubes and serving. These will melt slightly once you’ve cut them, this is what you want for the ooey-gooey texture.





Try this delicious spin on a South Africa favourite! Give your beloved Milk Tart a refresh this Festive Season by using BAKERS Eet-Sum-Mor® Chocolate Chip biscuits in the crust. Not only is this sure to impress your guests, but it doubles as a delicious treat for biscuit-lovers who want to enjoy their favourite Eet-Sum-Mor® biscuits in another form!



1 box Eet-Sum-Mor® Chocolate Chip biscuits (finely crushed)

10g unstalted butter (melted)

2 tbsp maizena

2 tbsp cake flour

2 large eggs

500ml full-cream milk

100g caster sugar

½ tsp salt

1½ tsp vanilla essence

½ tsp ground cinnamon


  1. Grease and line a round pie tin with baking paper.
  2. Combine yourEet-Sum-Mor® Chocolate Chip biscuit crumbs and butter in a bowl. Gently press into your pie tin and up the side to form your base. Put this in the freezer to cool while you make your filling.
  3. In a mixing bowl, add the maizena, cake flour and eggs and whisk to combine, set aside.
  4. In a medium pot, heat the milk sugar and salt over a medium heat, whisking constantly until the sugar has completely dissolved. Allow the mixture to come to a simmer and then immediately remove it from the heat.
  5. Allow your mixture to cool slightly but not completely, so that your mixture is still warm to the touch. Gently pour this mixture into your flour mixture and whisk vigorously to avoid creating any lumps.
  6. Return this mixture to the pan along with the vanilla essence and ground cinnamon and cook, while whisking until your mixture become thick and creamy. Remove from the heat immediately so that it doesn’t over-cook and transfer to your prepared tart tin.
  7. Allow to cool at room temperature. Once cooled, transfer to the fridge to set for about 1-2 hours. Dust with some cocoa powder or cinnamon and serve.