CHOCOLATE CARAMEL TART
2 hours 30 minutes
With its Oreo crust, creamy caramel layer, and rich chocolate ganache, this no bake chocolate caramel tart will quickly cure all of your sweet-tooth cravings.
Oreo Crust ‣ 14.3 ounce Oreos, 1 package ‣ 1/2 cup salted butter, melted Caramel Filling ‣ 1 1/2 cup light brown sugar, packed ‣ 1/2 cup water ‣ 1/2 cup heavy whipping cream ‣ 5 tablespoon salted butter ‣ 1/2 teaspoon salt Chocolate Ganache ‣ 3/4 cup heavy whipping cream ‣ 1 cup semi-sweet chocolate chips ‣ sea salt, for garnish (optional)
Prepare the crust by crumbling the Oreos in a food processor and tossing those crumbles in melted butter until saturated.
CRUMBLE THE OREOS
Press the Oreo mixture into the bottom and sides of a tart or pie pan. Once done, set the crust in the freezer to set while preparing the next step.
PRESS INTO A PIE PAN
In a medium saucepan, cook the brown sugar and water together until it’s bubbly and turns a golden color.
COOK THE SUGAR
Gradually whisk in the heavy whipping cream, then cook for another minute.
ADD THE CREAM
Mix in the butter and salt, then whisk until smooth.
ADD BUTTER AND SALT
POUR IN THE CARAMEL LAYER
Let the caramel mixture cool a little, then pour it into the pan with the prepared Oreo crust. Once done, place the pan back in the freezer and let the caramel layer set.
MELT THE CHOCOLATE
Place the semi-sweet chocolate chips in a large bowl and place heavy whipping cream in a small saucepan to warm up. Once the cream starts to simmer around the edges, quickly remove it from heat and pour it over the chocolate.
WHISK UNTIL MELTED
Let the chocolate and cream sit for five minutes, then whisk until a smooth ganache forms.
TOP WITH GANACHE
Pour the chocolate over the caramel layer into a smooth, even layer. Once done, place the pie pan back in the freezer until the ganache layer is hard and set.