Diabetes in dessert form, this tart really does have a bit of every naughty thing you might be fancying this Bank Holiday weekend. I made mine for a BBQ, served with creme brulee liqueur ice cream, just in case the attendees felt cream – or alcohol – deprived (which I can tell you, dear reader, they did not!)
I’m big on sweet recipes that are super-duper decadent and sound much more impressive and labour intensive than they are. A fine example, this salted chocolate tart encased in crushed-up Oreo cookies and stuffed with a layer of caramel took me all of 20 minutes to make, plus a few chilling stages where I got to read my magazine and guzzle this wonderful new aperitif I discovered in Sainsbury’s, while the fridge did all the hard work. Just as it should be on a three-day weekend, methinks…
Serves 10-15 (you really don’t need a large slice!)
For the base:
2 packets of Oreo cookies
2 heaped tbsp butter
25g milk chocolate, finely chopped
25g dark chocolate, finely chopped
For the caramel:
180ml double cream
5 tbsp butter
300g golden caster sugar
Pinch sea salt (smoked if you can find it!)
For the chocolate top:
120ml double cream
150g dark chocolate, finely chopped
Snap the Oreo cookies into quarters and then blitz them up in a food processor. If you’re using a smaller or less-gutsy gadget – like a NutriBullet, which I favour – do this in batches. Then add the butter and chocolate and salt, and blitz again until combined. It should look like wet soil.
Press your chocolate soil into a tart tin – ideally with a loose bottom – making sure it comes up the sides and is evenly distributed all over. Pop it in the fridge for a minimum of an hour.
Now it’s time to make the caramel. This is the trickiest bit of the recipe and it’s not even that hard! In a small saucepan, melt the cream and butter together over a low heat, then set aside. In another saucepan – slightly bigger than the first one – combine the sugar and water over a low heat, stirring all the time. Once the sugar has completely dissolved, stop stirring, turn up the heat and bring it to a boil. Once it’s turned a dark gold colour (about 5 minutes), take it off the heat and slowly stir in the cream mixture.
Pop your saucepan back on a low heat, continuing to stir until thickened (about 5 minutes). Add the salt, stir and then pour into your Oreo case. This will need to set for at least 45 minutes.
Last but certainly not least your salted chocolate and caramel tart needs its chocolate top. Heat the cream in a saucepan over a medium heat until it starts to bubble ever so slightly. Put the chopped chocolate in a bowl and pour the cream over it and stir gently so you get a nice melty, creamy concoction.
Carefully pour the chocolate over the caramel layer and get it back in the fridge for another hour or so. Serve straight out of the fridge so the caramel doesn’t have a chance to get too oozy, with an extra sprinkle of sea salt and creme fraiche to contrast the extreme sweetness or like I did, creme brulee liqueur ice cream to ramp it up even more.
Because there’s so much inside this little tart, it’s best not to keep putting it back in the fridge once it’s done because the base will start to get soggy – all the more reason to have a second helping!