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Salted Caramel Chocolate Tart with Oreo Cookie Crust

So naughty, yet so good

30 Jan 2016 30 mins 10


This is a naughty, naughty tart. A base of Oreo cookies, which is then lined with salted caramel and topped with irresistible chocolatey goodness. No baking required, just a little bit of handiwork and the fridge does the rest. Get in there!


Tart Base
250 grams Oreo Cookies (roughly 1 packet)
85 grams unsalted butter, melted
140 grams milk chocolate
200 grams dark chocolate
1 cup cream
50 grams unsalted butter
4 tablespoons salted caramel (I used store bought)

23cm loose-bottom tart tin, base only lined with non-stick baking paper and greased
food processor with blade attachment


Base: Place the cookies in the food processor and pulse to fine crumbs. Pour the melted butter in through the feed tube and pulse until the mixture resembles wet sand. Tip the mixture into the tart tin, pressing over the base and up the sides. Chill in the fridge for 1-2 hours. After two hours, pour the salted caramel into the tart base, spread all over the base and halfway up the sides, and return to the fridge for an hour before adding the filling.

Filling: Break up the chocolate and place in a large bowl. Put the cream and butter in a saucepan and bring to a simmer – do not let it boil. Once simmering, pour over the chocolate and set aside for 5 minutes. Then whisk until fully combined, pour into the chilled tart shell and place in the fridge for 4-5 hours until set.

Remove the tart from the fridge 20 minutes before serving. Slice with a warm wet knife to make clean cuts and serve with dollops of cream if you dare.