A simple cookie crust, homemade caramel filling and a silky chocolate ganache, this Chocolate Caramel Tart is perfect for a special occasion!
Crush the Oreos with a food processor, or put them in a zip lock bag & smash with a rolling pin. Combine with melted butter in a large bowl.
Press dough firmly into your pie plate, spreading so it goes up the sides of pan. Freeze crust for 10 mins until set.
Combine butter & brown sugar in a saucepan. Over a medium low heat, cook, whisking constantly, until mixture begins to bubble.
Continue cooking, whisking constantly, for 1 min. Remove from heat. Beat in cream until smooth. Cool about 15 mins, before pouring into the crust.
To make the chocolate ganache, heat the cream and pour over chocolate chips. Whisk until smooth.
Pour chocolate over the caramel & freeze until it is chilled & the ganache layer is set or refrigerate. If using salt – do a generous sprinkling of flaky sea salt over the top.
slice, serve & enjoy!