Who can resist this decadent tart with its easy Oreo crust, caramel filling and divine layer of dark chocolate ganache? It is like eating a truffle with a rich caramel filling coated with crunchy Oreos. Mmmm… so heavenly!
Dark Chocolate Ganache Tart with Caramel Filling and Oreo Crust
1 package Oreos with chocolate filling
1/2 cup unsalted butter, melted
Process Oreos in a food processor fitted with a metal blade until finely crushed or place Oreos in a zip-top bag and crush with a rolling pin. Mix Oreos with melted butter. Line the bottom of a 9 inch spring form pan with parchment paper. Press Oreo mixture in the bottom of the pan in an even layer. Freeze crust while you make the caramel layer.
1/2 cup unsalted butter
2/3 cup packed light brown sugar
1/4 cup heavy whipping cream
In a small saucepan melt butter over low heat. Add light brown sugar and stir with a wire whisk (some of the butter won’t mix in, don’t worry). Increase heat to medium high and cook, whisking constantly with a wire whisk, until mixture begins to simmer. After the mixture comes to a full rolling boil ( this is where the bubbles won’t stop when stirring even in the middle of the pan, not just on the edges) continue to cook for one more minute. Keep whisking. Remove pan from heat. SLOWLY whisk in 1/4 cup whipping cream until completely incorporated (If you pour the whipping cream in all at once it will simmer furiously and you might get burned). Pour caramel over crust. Freeze for at least 30 minutes (you want the caramel to get stiff and not move at all when you tilt the pan. If the caramel is still liquid when you pour the ganache on top of it the caramel will slide up the sides of the pan and end up on top of the ganache!
12 ounce package dark chocolate chips
1 cup heavy whipping cream
1 tablespoon unsalted butter
Pour chocolate chips in a heat safe glass bowl. Pour cream into a small saucepan and bring to a boil over medium high heat. As soon as cream boils remove from heat and pour over the chocolate chips. Add butter. Let sit 4 minutes. Then stir until smooth. Pour ganache over caramel. Swirl decoratively with a small spatula. Work quickly before the chocolate sets. Refrigerate until cold about 1 and 1/2 to 2 hours.
To serve: Remove sides and bottom of spring form pan. Place tart on a serving plate. Cut tart with a sharp, not serrated knife that has been dipped into very hot water. Do not dry the knife. The hot knife will give you a clean cut and the chocolate will melt as you cut it instead of cracking. Clean and reheat knife between cuts. Store in refrigerator. Keeps one week. Can be made ahead and frozen. Enjoy friends!
Published in The News and Neighbor on February 11, 2015