This year it was our turn to make Christmas Day dessert so we spent a little while trying to figure out what to make. We then stumbled across a Waitrose recipe for a salted caramel and chocolate tart (see here for the original recipe) but then changed it a little to suit us (including giving it an oreo base).
So here it is! Hope you enjoy 😊
The original recipe says to use a tart case but we decided to make a oreo base.
INGREDIENTS
For the oreo base:
2 packets of oreos
50g of unsalted butter
For the tart:
225g caster sugar
150ml double cream
20g unsalted butter
1/4 tsp sea salt
For the topping:
150g chocolate (the waitrose recipe says to use dark chocolate but we used milk chocolate instead)
150ml double cream
METHOD
For the oreo base:
1) You can either put the oreos into a food processor to pulse or you can use the old fashioned technique and put the oreos into a sandwich bag and bash them with a rolling pin. Once they are crumbled, mix in the butter. Now pour them into a pie dish and press down with either your hands or a spoon. We didn’t have a pie dish so used a cake tin instead… It did the job! Make sure then to put the base into the fridge to chill. To make sure it was set we put it in for an hr.
Here is where we pick up the Waitrose recipe…
For the caramel:
2) Put 100ml of cold water into a saucepan and pour in the caster sugar. Put it on a low heat and stir every now and again until the sugar dissolves.
3) Turn the heat to medium-high and let it bubble away for either 10 minutes or until the solution turns a rich amber colour. Make sure it doesn’t burn! You don’t need to stir it during this point. Once it is a rich amber colour, pour in 150ml double cream and add in the unsalted butter. It will spit a bit so stand a little away!
4) Once it stops spitting and it is more settled, pour the mixture into a bowl and stir in the sea salt. Let it cool to room temperature and then pour it over the oreo base. Put it back in the fridge for at least another 30 minutes to chill.
For the chocolate topping:
5) Roughly chop the chocolate and put in a glass pyrex bowl – melt it over a pan of bowling water making sure the water doesn’t touch the glass. Get another bowl and heat 150ml double cream until it starts to simmer. Once the chocolate is melted and the double cream is simmering mix them together until smooth.
6) Pour the chocolate over the caramel layer and scatter with a little bit more of sea salt.
7) Make sure to chill the tart for at least an hour before serving.
We made this on Christmas Eve for Christmas Day so there was no waiting around for the tart to set. It was so yummy! One slice is enough if you’re using milk chocolate like we were… so good!
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| Looks at those layers 😍 |
Hope you enjoy and let me know what you think!
We’ll definitely be making this again!
Until next time,
Cathers x
