Salted-caramel Chocolate Tart
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.