This easy Chocolate Caramel Tart features an Oreo cookie crust, a soft buttery caramel layer, and a silky chocolate ganache finished with flaky kosher salt. It’s a rich, elegant-looking dessert that’s surprisingly simple to prepare.
If you’re a chocolate lover, this tart is for you. A crisp chocolate cookie crust holds a warm, buttery caramel layer, topped with a glossy chocolate ganache. A sprinkle of flaky salt at the end balances the sweetness and makes each bite irresistible.
Chocolate Caramel Tart
Tarts differ from pies in that they are typically open-faced and can range from light and fruity to deeply indulgent. This chocolate caramel tart is firmly in the decadent category—one small slice delivers plenty of flavor and richness.
Oreo Crust
Instead of a traditional shortbread crust, crushed Oreo cookies mixed with melted butter form a sturdy chocolate base. Press the mixture into the tart pan and bake briefly to set the crust. If you prefer a no-bake approach, you can chill the crust in the refrigerator or freezer until firm before adding the toppings.
The Oreo crust is a versatile foundation that works well with many layered desserts and pairs perfectly with both caramel and chocolate.
Caramel Filling
The caramel layer is quick and straightforward—no candy thermometer needed. Butter and brown sugar are cooked until bubbling, then warm cream and vanilla are whisked in to create a smooth, glossy caramel. Let the caramel cool slightly before pouring it into the prepared crust so it sets into a soft, sliceable layer.
Caramel is an underused holiday flavor that adds warmth and depth to this tart, especially when combined with dark chocolate and a pinch of salt.
Chocolate Ganache
The final layer is a simple chocolate ganache made from chocolate and hot heavy cream. Pour the warm cream over chocolate chips, let it sit for a moment, then whisk until smooth. The result is a shiny, velvety topping that stays pleasantly soft when set. If your kitchen is cooler, you can create decorative swirls in the ganache before it fully firms.
Salt or No Salt?
A scattering of flaky salt enhances the chocolate’s richness and cuts through the caramel’s sweetness. Kosher salt, sea salt, or fleur de sel all work well—don’t skip it if you enjoy sweet-and-salty contrasts.
Chocolate Caramel Tart
Ingredients
Crust:
- 25 Oreo cookies
- 5 Tbsp (71 g) butter, melted
Caramel:
- 8 Tbsp (113 g) butter, (1 stick)
- ⅔ cup (134 g) brown sugar, packed
- ¼ cup (59 ml) heavy cream
- 1 tsp vanilla extract
Chocolate Ganache:
- 6 oz (170 g) dark or semi-sweet chocolate chips
- ½ cup (118 ml) heavy cream
- kosher salt, sea salt, or fleur de sel
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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CRUST: Pulse Oreo cookies in a food processor until fine crumbs form. Add the melted butter and combine thoroughly. Press the mixture into the bottom and up the sides of an 8-inch tart shell (a 9-inch pie dish works too). Bake at 350°F for 8 minutes, then remove and let cool slightly.
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CARAMEL: In a small saucepan, melt the butter with the brown sugar over medium heat, stirring frequently until it begins to bubble. Continue cooking and stirring for 1 minute. Heat the heavy cream until hot and simmering (30–60 seconds in the microwave works). Remove the saucepan from heat and carefully whisk in the warm cream and vanilla—the mixture will bubble. Pour the caramel into the prepared crust and place the tart in the freezer for about 30 minutes until chilled and set but not frozen.
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CHOCOLATE GANACHE: Put the chocolate chips in a heatproof bowl. Bring the heavy cream to a simmer and pour it over the chocolate. Let sit 1 minute, then whisk until completely smooth.
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Pour the ganache over the caramel, smoothing or swirling with an offset spatula. Let the chocolate set at room temperature, or chill in the freezer for 15–30 minutes. Sprinkle with flaky salt before serving. Cut into about 14 thin slices. Store lightly covered at room temperature; if you used a no-bake crust, keep the tart refrigerated.
Notes
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