Today your tongue will experience quite a lot – something sweet, salty, and loads of chocolate. A little taste explosion. As soon as salted caramel is involved in a dish it is going to be really good. Unfortunately ;) This Oreo Salted Caramel Chocolate Tart has quite a bit caramel on top so you know what’s going on… Get ready for the big bang :P
By the way… Happy Mother’s Day! If this recipe gets out, it just happens to be Mother’s Day. I guess some mothers will be very happy about a chocolate tart like this one here, but you can serve it all year round. Summer and winter ;) After all – your mom is probably happy when you make something nice for her no matter what day it might be ;)
You won’t be able to please your mom today with this tart anyway, so save the recipe or pin it and bake it next week, for example.
I don’t know how you are feeling about it, but I think salted caramel is one of the best inventions in food. Of all time. And also one of the worst ones. I really love the combination of sweet and salty – your tastebuds are happy and confused at the same time ;) Unfortunately, caramel has been banned from my diet some time ago. Too much sugar. I can’t deal with that anymore. So baking this tart was quite some torture for me… baking the tart, cooking the caramel, combining both and smelling it, but not being able to really eat it. Damn! Of course, I tried a tiny mini slice – otherwise, I would not be able to tell you how delicious it is – but eating a regular-sized pice is not possible. I had to had out the tart to others so they could do that for me ;)
So why do you bake such a tart? Because other bloggers made me do it. It’s always the same ;) A few caramel crazy people thought that the combination of salted caramel, chocolate, and cookies needs some more attention I this world so they came up with a little recipe challenge… and this tart here is my contribution. For me it was “hell” for everybody else it’s “heaven” I guess. Just kidding! ;) At the end of this article, you will get a list with all the other recipes. You have to be able to read German though – or you have to know how to use Google translator :P
Anyway. Back to the tart (which I was not allowed to eat – I have to mention that over and over – sorry). The base is quite easy and quick to prepare. You can use the Golden Oreos as I did, or for an even more “chocolaty” result, you can use the regular dark ones. Use the whole cookies with filling (just in case you wonder if you should remove the cream and eat it separately… no! ;) Be careful with the chocolate filling of the tart – do not bake it too long. The recipe says 25 minutes – could be less depending on your oven. When you see that the chocolate is set on the sides but the center is still slightly wobbly – take it out of the oven. If you bake it too long, the filling will get dry. We want it creamy! The filling will firm up more when cooling down. As for the salted caramel – there’s nothing to be afraid of. I know some are afraid to make caramel. Don’t heat up the sugar too much. Be careful but don’t be anxious – if you burn it you burn it. You can start again ;) Just be very careful when adding butter and heavy cream – the sugar tends to bubble up a lot there. We don’t want hot burning sugar all over our hands…
If cooking caramel is not for you, you can have a look at my recipe for Dulce de leche. That one is easier to prepare and can be used as well here – you just have to add some salt ;) If you don’t want to do anything caramel related at home – get it from the supermarket. They sell pre-made caramel and I am not judging if you want to us that ;)
Well… enough said. Let’s get to the recipe and all the other delicious salted caramel dishes from my blogger colleagues:
Zuckerdeern: Salted Caramel Cheesecake mit Schoko Drip
Nom Noms food: Brownie-Cookies mit Salzkaramell
Miss Blueberrymuffin: Whoopie Pies mit Salzkaramellkern
Meine Küchenschlacht: Schoko-Salzkaramell und Keks Cookies
Ina Is(s)t: Mousse au Chocolat Törtchen mit Salted Caramel
Whatinaloves: Mini Cups mit Dattel-Karamell
Antonella’s Backblog: Schokoladen Cupcakes mit Salzkaramell & Cookie
Madame Dessert: Mini S’mores Pavlova mit Salzkaramell
KüchenDeern: Cookie Törtchen mit Salzkaramell
tastesheriff: Kalter Hund mit salzigem Karamell
herztopf: Salted Caramel Cruffins mit Chocolate Cookies
Nicest Things: Cookie Dough Cheesecake mit Salted Caramel Swirl
freiknuspern: Schnelle Schoko-Keks Cups mit Salzkaramell-Füllung
Zimtkeks und Apfeltarte: Millionaires Shortbread – Millionärsschnitten
INGREDIENTS / ZUTATEN
9 oz. (260g) Golden Oreos
1.8 oz. (50g) butter, melted
1 tbsp. sugar
For the filling:
12.3 oz. (350g) semi-sweet chocolate, chopped
7 oz. (200g) heavy cream
3.5 oz. (100g) milk
1 large egg
1 large egg yolk
For the salted caramel:
1 cup (200g) sugar
3 oz. (85g) butter
1/2 cup (120g) heavy cream
1 tsp. salt
flaky sea salt for sprinkling
260g Golden Oreos
50g Butter, geschmolzen
1 EL Zucker
Für die Füllung:
350g Zartbitterschokolade, gehackt
200g Sahne
100g Milch
1 Ei (L)
1 Eigelb (L)
Für das Salzkaramell:
200g Zucker
85g Butter
120g Sahne
1 TL Salz
Meersalzflocken zum Bestreuen
DIRECTIONS / ZUBEREITUNG
2. Add the Oreos to a freezer bag and crush with a rolling pin until you get very fine crumbs. Add the melted butter and sugar and mix until well combined. Pour the crumbs into the prepared tart tin and press to the bottom and sides to create a nice crust – the back of a spoon or a glass/cup with straight sides works best here. Set aside.
3. Chop the chocolate for the filling and add to a large heatproof bowl. Add the heavy cream and milk and place over a pot with simmering water. Heat up gently until the chocolate has melted and you got a smooth chocolate sauce. Remove from the heat and let cool down a bit. Add the egg and egg yolk to a large bowl and whisk until light and fluffy. Gradually add the slightly cooled chocolate and mix in. Pour the filling into the prepared crust and bake for about 25 minutes until the filling has set. Take out of the oven and let cool down completely.
4. For the caramel add the sugar to a small saucepan. Heat up over medium-high heat until the sugar starts to melt. Tilt the saucepan slightly so the sugar melts evenly. When the sugar has melted completely and has a slightly golden color, add the butter. Be careful – the mixture will start bubble up a lot. Mix everything with a wooden spoon until the butter has melted completely and everything is well combined. Add the heavy cream – it will bubble up once more – mix until well combined. Add the salt and mix in. Remove from the heat and let cool down for 20-25 minutes. Pour the caramel on top of the chocolate tart – you can just add some to the center of the tart (and save the rest for something else) or spread it all over. Place in the fridge for about 1 hour. Sprinkle with flaky sea salt before serving.
2. Die Oreos in einen Gefrierbeutel füllen und mit einem Nudelholz zu feinen Bröseln verarbeiten. Die geschmolzene Butter und den Zucker dazugeben und alles gut vermischen. Die feuchten Brösel in die Form geben und ab Boden und den Seiten festdrücken – funktioniert am besten mit der Rückseite eines Löffels oder einem Glas mit glattem Boden. Zur Seite stellen.
3. Die Schokolade für die Füllung hacken und in eine große hitzebeständige Schüssel füllen. Sahne und Milch dazugeben und alles über einem Topf mit köchelndem Wasser erwärmen, bis die Schokolade geschmolzen ist und eine glatte Schokoladensoße entstanden ist. Vom Herd ziehen und etwas abkühlen lassen. Das Ei und Eigelb in eine große Schüssel geben und hell und luftig aufschlagen. Die leicht abgekühlte Schokosoße langsam nach und nach in die Schüssel mit dem Ei geben und unterrühren. Die entstandene Füllung in die vorbereitete Form füllen und dann für etwa 25 Minuten backen, bis sich die Füllung gesetzt hat. Aus dem Ofen holen und komplett abkühlen lassen.
4. Für das Salzkaramell den Zucker in einen kleinen Topf geben. Bei mittlerer Hitzezufuhr den Zucker langsam schmelzen lassen. Statt zu Rühren, den Topf hin und her kippen, damit der Zucker gleichmäßig schmelzen kann. Sobald der Zucker geschmolzen ist und eine goldene Farbe hat, die Butter dazugeben und unterrühren. Vorsicht – die Mischung wird stark aufblubbern. Sobald die Butter geschmolzen und untergerührt ist, die Sahne dazugeben und ebenfalls unterrühren – auch hier wird es wieder stark blubbern. Das entstandene Salzkaramell vom Herd ziehen und das Salz unterrühren. Für etwa 20-25 Minuten abkühlen lassen, damit die Masse etwas andicken kann. Das Salzkaramell auf die abgekühlte Tarte geben und verstreichen. Man kann nur einen Teil in die Mitte geben (und den Rest für etwas anderes verwenden) oder komplett über die gesamte Tarte verstreichen. Für etwa 1 Stunde in den Kühlschrank stellen und dann vor dem Servieren mit Meersalzflocken bestreuen.
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Here is a version of the recipe you can print easily.
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Oreo Salted Caramel Chocolate Tart
- Prep Time: 00:45
- Cook Time: 00:25
- Total Time: 03:00
- Yield: 1 1x
- Category: Tarts
- Cuisine: American
Description
Some say “delicious chocolate tart with salted caramel topping” – I say FOOD PORN! ;)
Ingredients
Instructions
Notes
Enjoy baking!
