Ingredients
Method
For the Crust
- Preheat oven to 350°F.
- Remove the frosting filling from the oreo cookies and place in a food processor. Process until the oreo cookies turn into fine crumbs.
- In a small bowl, combine the oreo cookie crumbs and the melted butter. Mix together until well incorporated.
- Press the crust mixture into the bottom and up the sides of a 9 inch fluted tart pan with a removable bottom. Place tart pan on a baking sheet and bake for 8 to 10 minutes. Remove from oven and set aside to cool.
For the Homemade Caramel
- In a small saucepan over medium heat, combine the sugar and water. Cook, shaking occasionally until the sugar is melted and almost clear (do not boil).
- Increase the heat to medium-high and bring the mixture to a boil without stirring. Cover and boil for 2 minutes while tightly holding the lid on the pan. Uncover and shake pan. Cook 1 to 2 minutes longer, or until the mixture is amber. Be sure to shake the pan several times so that the mixture does not burn.
- Remove from the heat and stir in the heavy cream (the mixture will bubble). Stir until smooth. Stir in the butter (the mixture will boil) and salt. Pour into the cooled crust and refrigerate for 15 minutes.
For the Chocolate Ganache
- Place the finely chopped chocolate in a large bowl.
- In a small saucepan, bring the heavy cream just to a slight simmer. Do not boil. Slowly pour over the chopped chocolate and let the cream sit for 1 minute to begin melting the chocolate. Slowly whisk the mixture until smooth. Stir in vanilla extract and let stand for 20 minutes.
- Pour the chocolate ganache over the caramel in the tart pan. Sprinkle with sea salt and refrigerate for at least 3 hours to set. Remove from the refrigerator about 45 minutes before slicing, serving, and enjoying!
Notes
- Tart can be stored at room temperature in a cool place for up to 2 days or in the refrigerator in an airtight container for up to 5 days
- Recipe adapted from Taste of Home
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