A rich buttery chocolate cookie crust, gooey salted caramel, topped with a decadent and gorgeously rich ganache , this Chocolate Caramel Tart recipe is so dreamy.
Want something simpler than tarts but still chocolate-forward? Try cosmic brownies next.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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If you need a show-stopping dessert that won’t require a culinary degree and can be made using just 6 ingredients, I have the perfect recipe for you!
This is one of my favorite combinations of salty and sweet, it really does have it all.
A simple cookie crust, homemade caramel filling and a silky chocolate ganache, this is perfect for a special occasion!
Totally adaptable, you can make these using mini muffin tins, a traditional tart ring, or a pie plate.
If you love easy desserts, try my Oreo Dirt Pudding Cups or my Triple Chocolate Pie If you have a little more time, try my Chocolate Cheesecake!
Simple steps:
First, make the chocolate crust, using just Oreo cookies and butter.
Next, make the creamy caramel layer and pour that over.
Last, make the rich chocolate ganache and pour that over the top and sprinkle with sea salt.
Why you’ll love this recipe:
- This is super easy to make. It does have a few stages and steps, but none of them require a culinary degree.
- This is great to make ahead and pull out right before serving. It travels well (ask me how I know).
- A little goes a long way. This tart is rich, so a small slice will satisfy the need for sweet!
- It requires very little special equipment, not even a candy thermometer!
Frequently Asked Questions
Why did the ganache not set?
You need to refrigerate it for it to set fully. If it does not, it might be the type of cream you used. It needs to be 35% fat.
Do you need to grease the tart pan?
Nope! There is plenty of butter in the crust. I sometimes use a tart tin with a removable bottom to help pull it out cleanly, but a pie pan will work great.
What to serve with a salted caramel chocolate tart
Whipped cream is my go to, but also vanilla ice cream is a lovely addition to your dessert plate.
Honestly though, it’s great all by itself.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Store leftover chocolate tart in the refrigerator for up to 7 days. It can also be kept at room temperature.
Substitutions/Additions
Different flavors of oreos can be used, but… stick with the regular stuffed kind vs the double stuffed.
You can use a pre made tart shell instead of the Oreo tart crust if you prefer.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Oreos. I use the regular ones, not the double stuffed.
- Butter. I use salted butter in 90% of my recipes. We use half the butter in the crust, the other half in the caramel.
- Brown Sugar. I use dark brown sugar for this recipe. Light brown sugar can also be used.
- Cream. This is heavy cream or heavy whipping cream. Basically, a cream with 35-36% fat.
- Chocolate. Good quality dark chocolate chips are what I use for this.
- Sea Salt (optional). This will take your caramel tart to the next level. The sweetness of the caramel and rich dark chocolate is cut by the bite of the sea salt. If you can find flaky sea salt, do it!! Kosher salt can also be used.
It then becomes a salted caramel tart. Which is amazing.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Food processor or zip lock bag and rolling pin to crush the oreos.
- Pie dish or tart pan (if you can find a tart pan with a removable bottom great!)
- Small saucepan
- Whisk
- Measuring cups and spoons
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the crust
Crush the Oreos with a food processor, or put them in a zip lock bag and smash with a rolling pin until finely crushed.
Place crumbs in a large bowl, then stir in 8 tablespoons melted butter until well combined.
Press dough firmly into your pie plate, spreading so it goes up the sides of pan. Freeze crust for 10 minutes until set.
Make the caramel
Combine 8 tablespoons butter and brown sugar in a small or medium saucepan.
Over a medium low heat, cook, whisking constantly, until mixture begins to bubble. Watch carefully, we don’t want it to burn!
Continue cooking, whisking constantly, for 1 minute.
Remove from heat. Beat in 1/4 cup cream until smooth. Cool about 15 minutes.
Let the caramel layer set
Pour slightly cooled caramel over the chocolate crust, sprinkle with some salt, then return to freezer for about 30 minutes until chilled and set but not frozen.
Make the dark chocolate Ganache
Place chocolate chips in a glass bowl. In a saucepan, bring 1/2 cup cream to a simmer over medium-high heat.
Pour the hot cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth.
Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and the ganache layer is set or refrigerate, covered, until ready to serve.
Before serving, if using salt – do a generous sprinkling of flaky sea salt over the top.
Store the whole thing covered in the refrigerator and serve chilled.
More delicious dessert recipes:
- Slutty Brownies Make this decadent dessert from scratch! With cookie dough on the base, oreos in the middle and brownie batter poured over the top, these are the ultimate dessert!
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
- Blondies. A super easy recipe for a classic, this Blondie Recipe mixes up fast, contains only 7 ingredients, and tastes amazing!
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Chocolate Caramel Tart
Recommended Equipment
Ingredients
For the crust
- 36 oreo cookies (filling and cookie included)
- 0.5 cup butter (1 stick, 8 tablespoons)
For the caramel
- 0.5 cup butter (1 stick, 8 tablespoons)
- 1.5 cups dark brown sugar (packed)
- 0.5 cup heavy whipping cream
For the ganache
- 12 ounces dark chocolate chips
- 0.5 cup heavy whipping cream
- 0.25 teaspoons flaky sea salt
Directions
Crust
- Crush 36 oreo cookies with a food processor, or put them in a ziplock and smash with a rolling pin until finely crushed.
- Place crumbs in a bowl, then stir in 0.5 cup butter until well combined.
- Press firmly into your pie plate. Freeze crust for 10 minutes until set.
Caramel
- Combine 0.5 cup butter and 1.5 cups dark brown sugar in a small saucepan.
- Over a medium heat, cook, whisking constantly, until mixture begins to bubble.
- Continue cooking, whisking constantly, for 1 minute.
- Remove from heat. Beat in 0.5 cup heavy whipping cream until smooth. Cool about 15 minutes.
- Pour the caramel over the Oreo crust, sprinkle with some salt, then return to freezer for about 30 minutes until chilled and set but not frozen.
Ganache
- Place 12 ounces dark chocolate chips in a glass bowl. In a saucepan, 0.5 cup heavy whipping cream to a simmer over medium-high heat.
- Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth.
- Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set or refrigerate, covered, until ready to serve.
- Before serving, sprinkle the top with 0.25 teaspoons flaky sea salt,
- Store covered in the refrigerator and serve chilled.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in January of 2015. It was updated and republished in January of 2023.
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