Chocolate Caramel Tart Recipe
The combination of chocolate and caramel is perfection, and it's safe to say that these two ingredients go together like peanut butter and jelly. This caramel tart is incredibly delicious, and it will hit the spot for all the caramel and chocolate lovers out there. It's also worth mentioning that the tart base features an Oreo crust, making the tart all the more enjoyable... because who doesn't love Oreo cookies?
Recipe developer Catherine Brookes came up with this amazing recipe, and we should all write her a thank you note because this is bound to be a new family favorite! "This super indulgent dessert is such a treat! The combination of dark chocolate and sweet gooey caramel is just the best," Brookes raves. "It's very rich and chocolatey, with smooth ganache, gooey caramel and a buttery base." If that description is not enough to make your mouth water, then we don't know what is! Keep scrolling to find out how to make this wonderful treat in no time!
Gather the ingredients to make a chocolate caramel tart
The first thing you will need to do is gather all of the necessary ingredients. The great part about this recipe is that it requires just a few items, and they're very common, meaning you might have some at home already.
If you do need to make a quick grocery trip, head to the cookie aisle and pick up some Oreos. Then, swing by the refrigerated section and throw some butter and heavy cream in your cart. You will also need a can of caramel and some dark chocolate chips. Last but not least, be sure to pick up some flaky sea salt.
Mix the Oreos and add butter
Ready to begin? We certainly are! Start by grabbing your Oreo cookies and then a food processor. Open the lid and pour the cookies into the base of the food processor. Blitz the Oreos until they're broken down into fine crumbs. This shouldn't take more than a minute or so and we're not going to lie, it's really fun to watch the cookies break down. Once crushed, pour the Oreos into a mixing bowl and add the melted butter. Stir the two ingredients together to combine, and there you have your crust.
Add the crust to a lightly greased pan
Grab a 9-inch tin to use for the tart. Then, lightly grease the bottom with butter or nonstick spray. This will help prevent anything from sticking. Next, push the Oreo and butter mixture into the bottom of the tin and then all the way up the sides. Be sure to take your time and make sure to compact the Oreo crust into a smooth and even layer. The more even, the better. Place the tin in the fridge and let it chill for at least 30 minutes. This will help the crust set.
Mix the cream and butter
Take out another large mixing bowl and add the dark chocolate chips. "I'd recommend subbing half of the chocolate if you want to do this," Brookes says of subbing dark chocolate for semi-sweet or milk chocolate. "I think it needs a little darkness to balance the sweetness of the caramel."
Then, grab a saucepan and place it on your burner. Turn the heat up to medium and add the heavy cream and butter. Be sure to stir the mixture frequently. When the liquid begins to boil, remove it from the heat and immediately pour it into the bowl of chocolate chips.
Whisk together the cream and chocolate chips
Using a whisk, mix the cream mixture and the chocolate chips until you have a smooth and shiny ganache. Who knew that a ganache would be so easy to make?
Once you finish whisking, grab the tart base from the fridge and take out the caramel. Spoon the caramel into the bottom of the tin. Using the back of a spoon, smooth it into an even layer on top of the crust. Pour the chocolate ganache on top of the caramel, and then gently smooth out the edges of the tart crust.
Chill the tart and enjoy
Put the tart back in the fridge for at least two hours to set. Once your timer goes off, sprinkle the top of the tart with flaky sea salt. Then, remove the tart from the tin and serve. This is great on its own but Brookes also provided a few great suggestions. "With fresh raspberries or strawberries would be lovely. Or you could go all out and have with ice cream," she shares. If you have some tart left, don't worry. "Leftovers should keep up to 4 days in the fridge," Brookes shares. We hope this one hits the spot!
- 13 ounces Oreo cookies
- ⅓ cup + 4 tablespoons butter, divided
- 1 (14 ounces) can caramel
- 14 ounces dark chocolate chips
- 1 ½ cups heavy cream
- flaky sea salt for garnish
- Add the Oreos to the bowl of a food processor and blitz until broken down into fine crumbs.
- Transfer the crushed Oreos to a mixing bowl and pour in ⅓ cup + 1 tablespoon of melted butter. Stir together to combine.
- Push the Oreo mixture into the bottom and all the way up the sides of a lightly greased, loose-bottom 9-inch tart tin. Take to time to get it nice and compacted and into a smooth, even layer.
- Put the tin in the fridge and chill for at least 30 minutes.
- Add the chocolate chips to a large mixing bowl.
- Heat the cream and remaining 3 tablespoons in a saucepan on a medium heat, stirring frequently.
- Once the mixture begins to boil, remove it from the heat and immediately pour it into the bowl with the chocolate chips.
- Whisk together the cream mixture and chocolate chips until you have a smooth, shiny ganache.
- Once the tart base has chilled for 30 minutes, remove it from the fridge and spoon the caramel into the bottom. Spread it out in an even layer with the back of a spoon.
- Pour the chocolate ganache on top and gently smooth it out up to the edges of the tart crust.
- Put the tart back into the fridge for at least 2 hours to set.
- Optionally sprinkle the tart with a little flaky sea salt, then remove it from the tin and serve.
| Calories per Serving | 778 |
| Total Fat | 51.1 g |
| Saturated Fat | 27.8 g |
| Trans Fat | 0.5 g |
| Cholesterol | 81.4 mg |
| Total Carbohydrates | 75.9 g |
| Dietary Fiber | 5.4 g |
| Total Sugars | 51.5 g |
| Sodium | 263.2 mg |
| Protein | 7.7 g |
