Chocolate Caramel Tart
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This easy Chocolate Caramel Tart has an Oreo cookie crust, soft caramel filling, and creamy chocolate ganache topped with flaky kosher salt. It’s a rich and satisfying chocolate dessert that looks fancy, but is easy to make.
This recipe is for the chocoholics! Buttery caramel is sandwiched between a chocolate cookie crust and smooth ganache topping. The flaky salt on top is the icing on the cake, so to speak. It gives it just the right touch.
Chocolate Caramel Tart
Unlike pie, tarts are an open pastry that can be light and fruity, or decadent and rich. This chocolate caramel tart is definitely indulgent. A small slice will easily satisfy your taste buds.
Oreo Crust
Instead of a typical shortbread crust, Oreo cookies are crushed and combined with butter, then baked just enough to create a solid foundation for this chocolate caramel tart.
Technically, you don’t have to bake the crust. I didn’t in my No-Bake Peanut Butter Pie, but you’ll want to refrigerate/freeze it before continuing with the layers.
Love Oreo crusts? Check out these other recipes:
Caramel Filling
The recipe for the caramel in this tart is SUPER easy!
No candy thermometer required!
Butter and brown sugar are cooked until boiling, then warm cream and vanilla are whisked in until smooth.
I’m kind of addicted to caramel ever since I made homemade caramels last year. I have since vowed to make caramel desserts more often.
Caramel just seems to be the holiday flavor that gets forgotten, and it’s the perfect middle layer for this chocolate caramel tart.
If you love sweet and salty caramel desserts, these Salted Caramel Cookies or these Caramel Pretzel Chocolate Chip Cookies are absolute perfection.
Chocolate Ganache
Chocolate ganache is the final layer in this simple tart. Chances are, if you love chocolate truffles, then you probably love ganache.
Ganache is simply made from chocolate and heavy cream. You can even use white chocolate. The cream gives it a silky smooth texture and glossy sheen. It stays semi-soft even once it has set completely.
Chocolate ganache can be left smooth, or molded and shaped depending on the temperature of it. Ganache will be really smooth and thin when the hot cream is first combined with the chocolate. The longer it cools/sit at room temperature, the thicker it is.
It was a cold day in my kitchen when I made this ganache, so I was able to make a swirled pattern with it after I poured it on top of the caramel layer.
Salt or No Salt?
A generous sprinkling of salt brings out the flavor of the chocolate and tempers the sweetness of the caramel. I highly recommend it.
You can use kosher salt, sea salt, or fleur de sel. Do not skip this! Enjoy!
Chocolate Caramel Tart
This easy Chocolate Caramel Tart has an Oreo cookie crust, soft caramel filling, and creamy chocolate ganache topped with flaky kosher salt.
Ingredients
Crust:
- 25 Oreo cookies
- 5 Tbsp butter, melted
Caramel:
- 8 Tbsp (1 stick) butter
- 2/3 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Chocolate Ganache:
- 6 oz dark or semi-sweet chocolate chips
- 1/2 cup heavy cream
- kosher salt, sea salt, or fleur de sel
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- CRUST: In a food processor, pulse Oreos until fine crumbs. Add melted butter. Mix thoroughly. Press into the bottom and up the sides of an 8-inch tart shell. (May also use 9-inch pie dish.) Bake at 350˚F for 8 minutes. Remove and cool slightly.
- CARAMEL: Melt butter with the brown sugar in a small saucepan over medium heat, stirring frequently with a spatula until the mixture begins to bubble. Continue cooking and stirring for 1 minute. Simultaneously nuke heavy cream for 30-60 seconds in microwave, until simmering. Remove caramel from the heat and stir in the warm heavy cream and vanilla. *Careful it will bubble up. Pour caramel into the prepared Oreo crust. Then place in freezer for about 30 minutes until chilled and set, but not frozen.
- CHOCOLATE GANACHE: Place chocolate chips in a glass bowl. Bring heavy cream to a simmer in a saucepan or for 30-60 seconds in the microwave. Pour hot cream over the chocolate chips, let sit for 1 minute, then whisk until completely smooth.
- Pour ganache over caramel, and smooth or swirl with an offset spatula. Allow chocolate to set at room temperature or freeze for 15-30 minutes. Sprinkle with salt (kosher, sea salt, or fleur de sel) before serving. Cut into thin slices -- about 14. Lightly cover tart with plastic wrap and store at room temperature.
Notes
*For a No-Bake Crust: Freeze crust for 10 minutes or until set. Note: Tart will need to be kept in the refrigerator if crust is not baked.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
14 Comments on “Chocolate Caramel Tart”
Hi Amber,
I am making this as we speak my caramel is very liquidy will it set up once it is in the freezer?
Thank you
It should have been somewhat thick already. You may have cooked it too quickly (too high of heat), or it may have needed a little longer time to cook. Caramel does thicken more as it cools. I hope it still sets for you.
Hi there, I just made this and my caramel was a bit grainy. Did I not cook it for long enough? Or too long?
You may need a heavier bottomed pan. It can crystallize if it’s cooked too long or too hot.
Do you have an equivalent measurement to the Oreo Cookies of the pre-packaged Oreo Cookie crumbs (if this substitution can be used)?
25 Oreos is about 2 cups crushed, but you will most likely need more butter if using just the crumbs (no filling). I can’t tell you exactly how much more butter, since I strictly use the cookies. I’m guessing they will have a recipe on the box of crumbs to help guide you.
What would be the crust cooking time for 4 inch individual tart pans?
I would start checking at the 5 minute mark.
I made this recipe for a dinner party and it turned out SOOO good. Everyone loved it and it was the highlight of the evening. The recipe is simple to follow, coming from a person who made caramel and ganache for the first time in her life! Thank you.
That’s great to hear Mahika! Glad it was a success!
Thank you, Amber! I do have one more question. Have you made this more than a day ahead of time? I am thinking about making it for a silent auction where I will need to have it there a day ahead of time, and the winner won’t pick it up until the day after the auction. Just wondering if it will need to be refrigerated or stable at room temp and for how long. I’m planning to make one as a test run this week. I am planning to bake the crust.
Yes, this should last 4-7 days covered at room temperature. Good luck!
This looks amazing! How do you get the crust out of the tart pan after you bake it? Do you need to prep the pan in any way? And the crust holds together ok after you remove it and fill it? Thank you!
Hi Lindsey,
I’m sorry my instructions weren’t clear. A tart pan usually has two pieces. The outer edge and the base/bottom. So you will simply push from the bottom of the pan upwards and the tart will separate from the edges while staying on the base. Then you will use a spatula to slide the tart off the base onto a plate or serving platter. Go ahead and fill the crust after it’s been baked, while still in the pan. Allow the caramel and ganache to set. The chocolate will no longer be shiny when it’s ready. Hope this helps!