Salted-caramel Chocolate Tart

Gourmet (South Africa) - - SWEET TREAT -

A crunchy Oreo bis­cuit base is topped with silky smooth, salted-caramel chocolate ganache. Be warned – it’s deeply ad­dic­tive!

Serves 10 to 12


100g Oreo cook­ies, bis­cuit

only, filling removed

50g but­ter, melted

Salted-caramel chocolate ganache 250ml heavy cream 125g sugar

30g glu­cose syrup 1/2t sea salt

300g milk chocolate 125g dark chocolate


1/2t flaked sea salt (like Mal­don)


In a blender, process cook­ies un­til fine crumbs form. Trans­fer crumbs into a bowl and stir in melted but­ter. Press mix­ture evenly onto bot­tom and up

Melt chocolate in a bowl (prefer­ably glass) over sim­mer­ing wa­ter (bain-marie). Do not let the bot­tom of the bowl touch the sur­face of the boil­ing wa­ter. Once the chocolate has melted, re­move from heat. 2. In a small saucepan, bring the cream and the syrup to a boil and set aside. 3. In an­other saucepan, heat sugar un­til it caramelises, then re­move from the heat. Very slowly, stir in the warm cream. Do this care­fully, as the caramel is very hot and will bub­ble up when you add the cream. Add salt. 4. Pour the warm caramel over the melted chocolate. Us­ing a sil­i­cone spat­ula, slowly stir in a cir­cu­lar mo­tion, start­ing from the cen­tre of the bowl and work­ing out­wards, un­til the mix­ture is glossy and silky smooth. 5. Pour ganache into tart shell and re­frig­er­ate for at least 4 hours or overnight.

6. Sprin­kle tart with flaked sea salt just be­fore serv­ing.

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