Chocolate Caramel Tart

Ingredients

• 25Oreo cookies
• 71 g (5 Tbsp)butter, melted
• 113 g (8 Tbsp; 1 stick)butter
• 135 g (2/3 cup), packedbrown sugar
• 60 ml (1/4 cup)double cream
• 1 tspvanilla extract
• 170 g (6 oz)dark or semi-sweet chocolate chips
• 120 ml (1/2 cup)double cream
• to tastekosher salt, sea salt or fleur de sel

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Bake the crust

   Pulse the Oreo cookies in a food processor until finely crushed. Add the melted butter and mix thoroughly. Press the mixture across the base and up the sides of an 20 cm (8-inch) tart tin, or use a 23 cm (9-inch) pie dish. Bake at 177°C (350°F) for 8 minutes, then remove and leave to cool slightly.

3. 3

   Make the caramel

   Put the butter and brown sugar in a small saucepan over a medium heat. Stir frequently with a spatula until the mixture starts to bubble, then keep cooking and stirring for 1 minute. Meanwhile, microwave the 60 ml (1/4 cup) cream for 30–60 seconds, until simmering. Take the caramel off the heat and stir in the warm cream and vanilla; take care, as it will bubble up. Pour it into the Oreo crust, then freeze for about 30 minutes, until chilled and set but not frozen.

4. 4

   Make the ganache

   Put the chocolate chips in a glass bowl. Heat the 120 ml (1/2 cup) cream in a saucepan or microwave for 30–60 seconds, until simmering. Pour it over the chocolate and leave for 1 minute, then whisk until completely smooth.

5. 5

   Finish the tart

   Pour the ganache over the caramel and smooth it out or make swirls with an offset spatula. Let the chocolate set at room temperature, or freeze for 15–30 minutes. Sprinkle with salt before serving. Cut into thin slices, about 14 in total. Cover the tart lightly with cling film and store at room temperature.

What is chocolate caramel tart?

A chocolate caramel tart pairs a crumb crust with a soft caramel layer and a chocolate topping. This version uses Oreo cookies instead of pastry, giving the dessert a cocoa-rich base with very little preparation.

The combination has familiar American dessert flavours: chocolate biscuits, buttery caramel and a ganache made from chocolate and cream. A pinch of flaky salt brings contrast to the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 3g protein, 31g carbs, 23g fat.

The Oreo crust, brown sugar and chocolate provide most of the carbohydrates, while butter, chocolate and cream contribute most of the fat. The chocolate and cream add some protein, though this is primarily a dessert rather than a protein-rich dish. Serve a thin slice with fresh fruit to balance the plate.

A sturdy Oreo crust

Fine crumbs: pulse the cookies until no large pieces remain so the crust presses together evenly.

Firm base: mix thoroughly with the melted butter, then press the crumbs firmly across the bottom and up the sides of the tin. Baking for 8 minutes helps the crust hold its shape when filled.

Getting the caramel right

Bubble and stir: cook the butter and brown sugar over a medium heat, stirring often, until bubbling; continue for 1 minute. Keep the mixture moving to reduce the risk of scorching.

Warm cream: heat it until simmering before adding it to the caramel. The mixture can bubble up sharply, so remove the pan from the heat and stir carefully.

Setting the layers

Chilled caramel: give the filled crust about 30 minutes in the freezer, until the caramel feels set but is not frozen solid. This makes it easier to add the ganache without disturbing the layer beneath.

Smooth ganache: let the hot cream sit over the chocolate for 1 minute before whisking. The finished mixture should look glossy and have no visible chocolate pieces.

Slicing and serving

Set surface: allow the ganache to firm at room temperature, or use the stated 15–30 minutes in the freezer when you need it to set sooner. Sprinkle on the salt just before serving for a clear salty finish.

Thin slices: this tart is rich, so cut it into about 14 portions. A sharp knife makes cleaner cuts through the firm chocolate and soft caramel.

What to serve alongside

Fresh fruit: serve with berries or sliced pears for a bright, juicy contrast to the dense chocolate and caramel.

A simple drink: coffee or unsweetened tea works well alongside the sweet filling. Keep extra toppings modest so the tart remains the focus.

Recipe notes & tips

• Use finely crushed cookies so the crust presses into an even layer.
• Press the crumbs firmly into the corners and up the sides of the tin.
• Stir the caramel frequently and keep the heat at medium.
• Add the warm cream slowly and carefully, as the caramel will bubble up.
• Wait 1 minute after pouring cream over the chocolate before whisking.
• Use a sharp knife and cut thin slices for serving.

Variations

• Add espresso: stir a little strong espresso into the ganache for a coffee note.
• Use milk chocolate: swap in milk chocolate chips for a sweeter, gentler topping.
• Make it nutty: scatter chopped toasted hazelnuts over the ganache before it sets.
• Change the biscuits: use chocolate sandwich biscuits with a similar crumb texture for the crust.
• Add orange: mix a little finely grated orange zest into the ganache for a citrus accent.

Common mistakes to avoid

• Coarse crumbs: pulse the cookies until fine so the crust holds together.
• Loose crust: press the crumbs firmly into the base and sides before baking.
• Scorched caramel: stir frequently and take the pan off the heat once the mixture has bubbled for 1 minute.
• Cream added cold: warm it until simmering first, then stir it into the caramel carefully.
• Lumpy ganache: leave the hot cream on the chocolate for 1 minute before whisking.
• Cutting too soon: let the ganache set before slicing to help the layers stay neat.

How to store

Cover the tart lightly with cling film and keep it at room temperature, as directed in the method. For cleaner slices, let the ganache set fully before cutting; avoid leaving the tart uncovered, as the surface can dry out.

Frequently asked questions