This No-Bake Salted Caramel Oreo Chocolate tart has a buttery Oreo crust that’s topped with a rich chocolate ganache and is finished off with my homemade salted caramel sauce. This perfect dessert for one is definitely going to leave you wanting more.
Hello hello! This is my second recipe in the Dessert for One series after my Deep Dish Chocolate Chip Cookie and this definitely is a star! Why? Because I never get tarts right. NEVER. I’ve tried my hand at making tart shells but end up with a gooey mess each time. All this blind baking business is just so confusing and I end screwing up something or the other. Was that going to stop me from making tarts? Not in a million years. I decided to get creative (like every time) and after watching this hypnotizing video I decided to just make a tart the safe way – the No-Bake Oreo Crust Way. And look what a gorgeous little tart I made! 😀
Making this tart is extremely easy and quick because it’s no bake. You need to make an Oreo crust which is not rocket science, it’s the easiest and a sure shot way to make a crust. It’s topped with a chocolate ganache, which trust me is really easy to make. All you need is chopped chocolate and some cream. I finished it off with my Salted Caramel Sauce that I already had in the fridge so for me it was even quicker. On a sidenote, have you made my Salted Caramel Sauce yet? No? Make it..it’s so good on desserts or over muffins or in frappes..basically everything plus it’s easy to make. Make that first and then start with this tart.
- • Oreos, 9-10
- • Melted Butter (for the base), 2 tablespoons
- • Chopped Chocolate, 200 grams
- • Melted Butter (for the Ganache), ¼th cup
- • Heavy Cream, ½ cup or 100ml (I used D’lecta)
- • Salted Caramel Sauce, ⅓ cup
- Start off by blitzing your Oreo cookies in a food processor until they're really fine. Add in the melted butter and blitz again to combine them properly.
- Take a loose botton tart tin (about 4-5 inches) and transfer the Oreo mix to it. Using a spatula cover the base and side of the tin with the mixture. Make sure the sides are at least ⅙th of an inch thick or they'll crumble when you cut.
- Set this in fridge for at least 30 minutes to an hour while you make the ganache.
- To make the ganache, transfer chopped chocolate to a glass bowl. Heat the cream on medium flame until it's almost boiling. Keep an eye on it or it might split. Once the cream is almost boiling, take it off the heat and pour it over the chopped chocolate. Let it sit for atleast 2 minutes so that chopped chocolate melts in the residual heat of the cream.
- After 2 mins give the mixture a stir to combine everything together. Once the cream and chocolate is mixed, add in the melted butter (make sure it has cooled down slightly). Mix it in and your ganache is ready. Pour this over your oreo base and fill ¾th of the tin.
- Set this in the fridge for about 15 minutes and give the ganache time to set.
- Once the ganache is set, pour the salted caramel sauce on top of it. Make a thin layer of it on top and set in the fridge for atleast 3 hours.
- Once the tart is cool, demould it from the tin and sprinkle some sea salt on top. Serve immediately.