ingredients
for the crust
- 40 gramunsalted butter
- 100 gramoreo powder
for salted caramel filling
- 100 gramcastor sugar
- 20 mlwater
- 30 mlcream(in a room temperature)
- 15 gramunsalted butter(in a room temperature)
- 0.25 tspsalt
for dark chocolate ganache topping
- 50 gramdark chocolate couverture
- 55 mlcream
instructions
Making the tart crust
- Melt the unsalted butter in the microwave at 800 watts for 30 seconds.
- Add the melted butter to a bowl of oreo powder and mix until thoroughly combined.
- Add 2 tbsps of crust mixture per mould (about 35 gr each). Spread it out evenly with your fingers and shape them to a crust.
- Set the crusts in the freezer for 1 hour or until completely set when touched.
Making the salted caramel filling
- In a saucepan, add castor sugar and water. Mix until all the sugar is wet.
- Set it on a stove on medium heat and do not stir this. Let it come to a boil and turn it up to high heat until the colour starts to change to amber.
- Once it reaches the desired caramel colour, turn the heat off and add the cream and mix thoroughly.
- Next add the salt and unsalted butter, mix until everything is homogenous.
- Pour the mixture into a heat-proof bowl and let it cool completely for 1 hour.
Make the ganache topping
- Pour cream into a heat-proof bowl and microwave at 800 watts for 30 seconds.
- Add dark chocolate couverture to the hot cream and let it steep for 2 mins.
- Mix everything together until homogenous and smooth.
Assembling the tart
- Take the crust out of the freezer and add the salted caramel to the tarts until it fills 3/4ths of the way. Tap the caramel so that it spreads out nice and even.
- Add the ganache topping on top and let it cool in the fridge for 30 mins.
- Finish off with some flaky salt on top if you’d like and take it out of the mould to enjoy!
cake/sweets
dessert
chocolate
caramel
no-bake
tart
