Tomorrow is Daniel’s birthday!
I love planning surprises for birthdays, so with a sneaky afternoon of working from home and a quick trip to Coles, I started making his birthday cake. Daniel is a sucker for caramel, and a year ago, I came across the perfect (and easy!) Salted Caramel Chocolate Tart recipe from Kevin & Amanda, who I totally blog-crush on.
You literally need five ingredients to get this bad boy on the road, so let’s get them out of the way first:
- 2 packs Oreos (appeox. 28-30 cookies)
- 1 stick (250g) cooking butter
- 2/3 cup brown sugar
- 1 1/4 cups heavy whipping cream
- 340g dark chocolate chips
Once you’ve got these on your kitchen counter, you’re good to go.
Note: I admit that the pan I’m using is quite low and wide. You will probably get a better crust effect from a more shallow pan with less width.
Step One – Prepare Crust
Empty your Oreo packets into a food processor, and let it do its magic until you’re left with crumbs. While this is happening, melt half your stick of butter (approx 125g) and pour into your crumb mixture.
Mix it in well with either a wooden spoon or your hands (I get too freaked out about dipping my hands in food, so a spoon for me!). Once the butter is evenly distributed throughout the crumbs, pour the mixture into a pan of your choice (I used a pie tray that has a detachable bottom). Put this in the freezer for about 10-15 minutes while getting started on step two.
Step 2 – Caramel!
I won’t lie to you, I had very low expectations for how my caramel would turn out initially; however, once you’re into it, it’s easy-peasy. Put the rest of your butter in a saucepan with the brown sugar on a medium heat. Whisk constantly while the mixture starts to bubble for approximately a minute. Once done, remove from heat and pour 1/4 cup of whipping cream to create a smooth, gooey, delicious caramel. Let this cool before pouring on top of your crust.
Step 3 – Rich Chocolate Finish
Put your tart back in the freezer while you work on this next, finger-licking delicious step.
Pour 1 cup of whipping cream into a saucepan over a medium-high heat, whilst emptying your chocolate chips in a large bowl. Bring the cream to a simmer, before pouring on top of the chocolate chips. Let this sit for a couple of minutes before whisking away to a smooth consistency. Pour the chocolate mixture over your caramel and:
- Leave it in your freezer for 30 minutes, or;
- Cover the tart, and leave in the fridge until ready to serve
Step 4 – Bon Apetit!
Get ready to dive into this delightful dessert with family and friends. Sprinkle with some sea salt before serving, and enjoy!
I’m not a creative cook, but definitely love finding new recipes to try, and add to my collection. If you have any you’d like to share, please let me know.