Salted Caramel Chocolate Ganache Tart
Crunchy chocolate cookie crust filled with a silky smooth dark chocolate salted caramel ganache, topped with caramel drizzle and fleur de sel. This tart is rich and decadent yet incredibly quick and easy to make!
This post may contain affiliate links from which, at no additional cost to you, I may earn a small commission to keep this site running. Only products I myself would or do use are recommended.
I’m doing something very not me this year: I’m sharing several Valentine’s Day inspired desserts. Even though I kind of hate Valentine’s Day. But I love my husband and my daughter. And honestly, Valentine’s Day since she was born has been a lot more fun to celebrate.
But even if I didn’t have that motivation, I am always a fan of Galentine’s Day. I’ll make all the desserts and wear all the pink for my girls.
So whether you celebrate Valentine’s or Galentine’s or wish February would just speed on by as fast as possible, this dessert is worth a try.
Because it’s amazingly delicious any time of the year.
It’s honestly one of my favorite desserts, and I make it quite often when I need something quick.
Why this recipe works
The biggest appeal is how simple this recipe is. For the crust, you just grind up Oreos then stir in some melted butter and voila! You have a crust you can easily press into your pan. The key is stirring the butter in, not pulsing it in the food processor. I used to just toss it all in there to avoid making more dishes, but the Oreo’s usually turn gummy if you do this. Instead, stir it all quickly and you’ll get a perfectly crunchy crust.
The other wonderful part of this recipe is the filling. I’ve shared the vegan version before, but I was trying to use up the Costco sized heavy cream we had in our fridge. Adding salted caramel not only brings in an addicting flavor but also helps make the filling sturdy-yet-sliceable. Together, it’s silky smooth, which complements the crust beautifully. Be sure to use a salted caramel or add about 1/2 teaspoon of sea salt to get that salted flavor.
Key ingredients
Oreos. I prefer using plain so that I can control the amount of sugar and cinnamon in the crust.
Melted butter. I usually use salted butter, but unsalted would work, too.
Chocolate chips. Any brand will do, and you can also use chopped up baking chocolate.
Heavy cream. Be sure you have heavy cream or heavy whipping cream, also known as double cream. Using just whipping cream or cream won’t yield the right texture, as that has less fat.
Salted caramel sauce. I like to use homemade, because I can go light on the heavy cream and make it a little sturdier.
Fleur de sel. I’ve used flaked sea salt, too. Both are optional, but I love both the look and extra pop of salt that this adds. You can use regular sea salt in the caramel/filling.
How to make salted caramel chocolate ganache tart
1. Make the salted caramel sauce. Follow the “salted caramel” directions at the bottom, and use the lesser amount of heavy cream for a thicker sauce. If using store bought, you will likely need to reduce the heavy cream to 1/2 cup.
2. Crush the cookies. I use my food processor, but a blender would work, too.
3. Stir in the melted butter. Stirring it in a separate bowl rather than blending it keeps the crust crunchy.
4. Press crust into pan and freeze. I use my hands until it’s mostly in place then use a cup to get it nice and firm.
5. Melt chocolate, cream, and salted caramel. If using regular caramel, add up to 1/2 teaspoon sea salt. Reduce cream to 1/2 cup if using a looser, store bought caramel.
6. Pour into crust and chill. Once the filling is smooth, simply pour it into the frozen crust and refrigerate for at least 1 hour (or freeze 30 minutes then transfer to the fridge).
7. Decorate with extra caramel and fleur de sel. This is optional but also delicious!
Enjoy!
Tips and FAQ’s for this recipe
Can I make this tart in advance?
You can make this up to a week in advance. Make the crust and fill it with the ganache. After it’s set, cover well and freeze. Once ready to serve, top with salted caramel and salt, then transfer to the fridge for a couple hours so it’s sliceable.
Can I make this gluten free?
Yes! The only gluten in this recipe is the cookies, so just use gluten free chocolate sandwich cookies and you’re good to go! It will be a one-to-one substitution.
Can I make this dairy free?
Yes! Use vegan butter in the crust (one-to-one substitution). For the filling, use 18 ounces dairy free chocolate and 1 cup of canned, full fat coconut cream (not milk). You’ll need to melt the coconut cream down before using, as one can has 14 ounces. Then, use dairy free or vegan caramel sauce (which I’ve never made or used, so you may want to test a small scoop of the filling to ensure it sets up correctly).
To make it fully vegan, you will need either vegan cookies (do those exist?) or use your own preferred vegan chocolate crust.
Can I omit the salted caramel?
Yes! If you’d like a plain chocolate filling (or just want to drizzle some caramel on top), you can use 1 cup heavy cream plus 2 tablespoons butter.
Can I use any crust?
Yes! I really liked the ease of a no-bake crust and the taste of this particular Oreo crust, as it complements the richness and saltiness of the filling. The taste and texture paired beautifully with the filling. However, any tart crust would work just fine.
My tart tools
Here are my must-have tools I use for making this tart. Affiliate links provided.
Heavy medium pot (ideal for making a double boiler)
Salted Caramel Chocolate Ganache Tart
- prep time: 15-20 minutes
- chill time: 1 hour, 30 minutes (can be shortened using the freezer)
- total time: 1 hour, 50 minutes
servings: 10-12
Ingredients:
- one Oreo cookie crust
- 18 ounces (510g or 3 cups) semi-sweet baking chocolate, chopped (or chips)
- ¾ cup (170g) heavy whipping cream
- 4 ounces (118g) salted caramel sauce (use the “thicker sauce” option and add ½ to 1 teaspoon sea salt), plus more for decorating
- fleur de sel or flaked sea salt, for decorating
Instructions:
- Make the crust according to directions.
- Gently distribute crust mixture around your tart pan, spreading an even layer across the bottom and a little up the sides. Using a flat-bottomed cup or measuring cup, firmly press the crust in, going in concentric circles to slowly apply pressure across the tart. If you press too firmly at the beginning, it’ll just make a hole in the crust, so go in circles until it starts to stick in place.
- Freeze for 10 minutes, or chill in the refrigerator for 20-30 minutes, until firm.
- While the crust sets, make the filling. You need a small-ish, heatproof bowl and a small-ish saucepan that the bowl can sit on top of and be about halfway submerged in. Fill the bowl with the chocolate, heavy cream, and caramel sauce (and salt, if adding extra). Fill the saucepan with one to two inches of water and bring that to a boil. Once it is boiling, turn the burner to medium-low and set the bowl of chocolate over it.
- Stir the chocolate mixture frequently, adjusting the temperature as needed to keep the water at a steady simmer. Once the chocolate is mostly melted, remove the bowl from the saucepan and stir until the chocolate is fully melted. If it doesn't fully melt, you can always return the bowl to the saucepan as needed.
- Taste, adding a bit more salt or a small bit of extra caramel, as needed.
- Pour the chocolate into the hardened crust. Chill for about 1 hour, until the filling is set and matte in appearance. Alternatively, you can freeze the pie to set the filling faster, but it will need to go into the fridge as soon as it’s set to make it slice-able.
- Once the tart is set, drizzle with more caramel and sprinkle fleur de sel or flaked sea salt on top.
Enjoy! Keep tart refrigerated until serving.
