Dark Chocolate Ganache Tart with Caramel Filling and Oreo Crust
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 springform 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.
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 comes to full rolling boil. (At first it will simmer just around the edges. Then it will bubble in the middle. When it continues to bubble in the middle even when you are stirring it, that is when you want to start the timer.) Boil 1 minute, whisking the whole time. 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 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!
Ganache Layer
one (12 ounce) package dark chocolate chips
1 cup heavy whipping cream
1 tablespoon unsalted butter
Pour chocolate chips in a heat safe glass bowl and place bowl on top of a towel. (The towel prevents granite or stone countertops from transferring heat and cold.) 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 chocolate sets up. 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!
Mary Duke Cooks! 
Sounds wonderful. Might try this For teachers end of term gift
This would be a great teacher gift! If the tart is really cold you can cut it into squares and make several gifts. If you want to try this use a square 8 inch pan instead of a round pan. Also use a Knife that you have heated with hot water. Don’t dry the knife. If the knife is wet the chocolate won’t crack as you cut it. Clean the knife between cuts. Good luck and thank you for commenting!