Rich and decadent, this chocolate caramel tart is perfect for all occasions or just self-indulgence. A quick and simple no-bake recipe with an Oreo cookie base, smooth caramel, topped off with a rich ganache.
Do you ever dream of a dish, and that dream never leaves you?
It's there when you close your eyes when you wake up and all throughout the day; it's just there, you can taste it, it's all you can think about.
Or is just me. Yes? No? Yes.... ok, it's just me then.
Anyway, there's been a lot of baking over the last couple of weeks, it's been crazy busy. Inevitably baking has entered into my subconscious and as soon as my head hits the pillow at night, cakes and bakes are swimming around in my dreams.
There's been all manner of baked goodies coming out of the kitchen, but it's the cookies 'n' cream cupcakes that had been sucked up and implanted deep in my head. Mmmmm Oreos!
The dreams started just as straight-up Oreos, but it wasn't long before they were crushed, literally, and there was a generous helping of chocolate to go with them. I just couldn't stop thinking about them.
Is there a specific term for Oreo-addiction, surely there must be?
Or maybe it's because I'm trying to avoid them at the moment, so I don't scoff the packet, that it's all my mind seems to be on.
A week went by, and despite indulging in a cupcake concoction of some very autumnal caramel apple cupcakes, the Oreos kept niggling away at the back of my mind. It was no good, they, whatever they were, needed to be created.
When I eventually got to work in the kitchen on these beauties, I still wasn't sure what I was doing. Sticking my head in the fridge, I spied half a tub of double cream and the leftovers of the caramel sauce from the cupcakes.
I'd also remembered the stash of dark chocolate that I'd picked up in Ikea; a bargain at 50p a bar, and for just home-baking, it's not bad, not bad at all. And don't forget the Oreos! What then happened was nothing short of quick and simple, with sinful results.
These tarts are pure decadence - Oreo case, caramel layer and a set chocolate ganache layer, dusted with cocoa powder. They're dark, seriously dark; but taste so good!
Blimey, they take all of 30 minutes to create. Go... do it, else they'll be entering your dreams as well.
Hope that you enjoy this recipe as much as I do. If you give these chocolate caramel oreo tarts a go, let me know how you get on and please rate the recipe and leave me a comment below if you do!
Looking for more inspiration?
Fancy trying some other quick and easy no bake treats, then why not check out these recipes for inspiration:
- Malteser Cheesecake
- Rice Krispie Breakfast Bars
- Biscoff Cheesecake
- Malteser Rocky Road
- Vanilla and Raspberry Cheesecake
Pin Chocolate Caramel Tart
Have you made this recipe?
Let me know if you make this recipe! I'd love to hear what you think about it. Drop a comment and star rating below. Share a picture on Instagram and don't forget to hashtag #crumbscorkscrews!
- 300g Oreos
- 120g Unsalted Butter
- 100g Caramel Sauce, see my caramel sauce recipe
- 200g Dark Chocolate, 70% cocoa
- 175ml Double Cream, can be substituted with heavy cream
- 60g Unsalted Butter
- Cocoa Powder, to dust
- Lightly grease 4 individual fluted tart tins. The tins should have a removable bottom.
- In a food processor crush the Oreos. Alternatively, seal the Oreos in a freezer bag and bash them with a rolling pin, until they are finely crushed.
- Add 120g of unsalted butter to a small heatproof bowl, and place over a small saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the butter has melted. Alternatively melt the butter in the microwave.
- In a large bowl, add the melted butter to the crushed Oreos, and mix together until well combined.
- Add the Oreo mixture into each of the tart tins, and press the mixture into the bottom and up the size of the tin. Make sure the mixture is firm, and the sides are high enough to hold the filling.
- Spoon the caramel sauce into each of the tins, and smooth over, making sure the bottom is completely covered.
- In a medium saucepan, add the double cream, and gently heat until the cream comes to the boil.
- In a mixing bowl, add the chocolate and 60g unsalted butter. Pour the cream over the chocolate and butter and let the mixture rest. After 5 minutes, gently whisk the mixture until the chocolate and butter has melted, and the mixture is smooth. Carefully, pour the chocolate ganache into the tins, over the caramel layer.
- Chill the tarts in the fridge for an hour, and dust with cocoa powder before serving.
For the caramel sauce, you can either use shop bought, gently warmed through, or make your own. Check out my salted caramel sauce recipe.
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Nutrition Information:Yield: 6 Serving Size: 1 tart
Amount Per Serving: Calories: 806Total Fat: 61gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 104mgSodium: 270mgCarbohydrates: 62gFiber: 5gSugar: 39gProtein: 7g