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–+ servings
Chocolate caramel tart with a piece cut out and being held up close to the camera.

No Bake Chocolate Caramel Tart

45 mins prep + 1 hr 45 mins Cooling Time
817 kcal
Yields: 8 slices
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.

Ingredients

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
US Customary - Metric

Instructions

For the Oreo Crust
  • Using a food processor, add Oreo cookies and melted butter. Pulse until cookies become a fine crumble and are saturated with butter.
  • Press the Oreo mixture into the bottom of a tart or pie pan, being sure to firmly pack crust along the bottom and sides.
  • Place crust in the freezer for 10-15 minutes or until firm.
For the Caramel Filling
  • In a medium saucepan over medium-high heat, add brown sugar and water. For accuracy, insert a candy thermometer (optional). While whisking constantly, heat until sugar has melted and mixture turns a golden color, about 4-6 minutes (or when mixture is 240 degrees F.)
  • Remove saucepan from heat. Slowly whisk in heavy whipping cream (caution: mixture will steam and bubble). Once done, return saucepan to heat and cook, continuing to whisk, until smooth, about 1 minute.
  • Remove saucepan from heat again. Add the butter and salt, then whisk until smooth.
  • Set caramel filling aside to cool, about 10-15 minutes.
  • Bring out pan with the prepared Oreo crust. Pour caramel filling into pan, spreading out into an even layer if needed.
  • Return pan to freezer and freeze for 45 minutes or until caramel layer is set (firm and cool not frozen). TIP: Every 15 minutes, do a finger press test to check the caramel layer.
For the Chocolate Ganache
  • Place dark chocolate chips in a large bowl, then set nearby.
  • In a small saucepan over medium heat, add heavy whipping cream. Warm cream until the edges just begin to simmer, then remove from heat and quickly pour cream over chocolate chips.
  • Allow cream and chocolate to sit for 5 minutes, then whisk until a smooth ganache forms.
  • Bring pan out from the freezer, then pour the chocolate ganache on top of the caramel layer.
  • Return the pan to the freezer for another 30 minutes or until ganache is firm.
  • Serve immediately with sea salt as garnish (optional).