The title of this recipe is no lie. It’s about as easy as it gets for a homemade tart. Despite the simplicity, it’s absolutely delicious.

I should clarify – the tart is easy, but not quick, because there is a lot of time needed to chill between steps. But the hands-on time is minimal, and I whipped this together while preparing the rest of the food for a trip to Yosemite.

The other thing I like about this tart is that it can be tweaked to suit your tastes. Cookie crust, nut and caramel filling, chocolate on top. This version has chocolate cookies for the crust and walnuts in the filling, but I could see using gingersnaps, macadamia nuts and a coconut caramel for a tropical take on it. Or swap out the chocolate cookies for Biscoff.

The tart traveled with us to Yosemite, tightly wrapped and snuggled in a cooler. There were eight of us on the trip, and we had it for dessert our first night there. It was the perfect end to the day, decadent and sweet, but not too fancy. We were stuffed from dinner, so the slices were small (it’s rich, anyway), and leftovers were eaten out of hand by some of our group at breakfast.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Easy Candy Bar Tart (Baked Elements, p. 71)