Salted Caramel and Chocolate Ganache Tart (...and it's only 6 ingredients!)
Easy Peasy, Lemon Squeezy! (That's a saying, right?) Seriously y’all, this decadent dessert can be yours for the low monthly price of $19.95. All (lame) jokes aside. This was super easy, inexpensive and only has 6 ingredients! If you’re looking to impress with minimal effort, skill and time; then this tart is screaming your name!
Tart: You. Hey. Yeah you!
You: Yes, tart?
Tart: Make me, eat me. I’m delicious!
Oh my gosh, did you buy that? Tarts don’t talk. But they do taste yummy!
All you need is a container of Oreos, butter, brown sugar, heavy whipping cream, dark chocolate chips and sea salt. I was a lucky lady and was gifted some Fluer de Sel from my mama’s 6-week European trip. (Which, I am wildly jealous of… since one of their stops included a week in an Italian castle which had been converted to a cooking school.) Fluer de Sel is translated to flower of the salt. It is the hand farmed top layer of salt that is formed in salt farms; this one located in Brittany, France. I’m going to sound the Barefoot Contessa (who has once said “If you can’t get vanilla bean fresh from Madagascar, store bought will do.”) here, feel free to slap me… But if you can’t get Fluer de Sel, regular sea salt will do. Hahaha.
Ingredients:
1 regular size package of Oreos (I picked the ones with the chocolate filling, because, why not?!?!)
2 ¼ sticks butter (just over 1 cup of butter)
1 cup packed brown sugar
1 ½ cups and 1/3 cup heavy whipping cream
20 oz bag dark chocolate chips
Fluer de Sel/Sea Salt
Instructions:
In a blender, crush/blend/grind all of the Oreos until they are a fine consistency. Add ½ cup (1 stick) of melted butter, and blend until everything is thoroughly mixed.
In a greased tart or spring form pan, press the Oreo “crust” firmly around the base. Make sure it is spread out as evenly as possible. Feel free to let it creep up the side a little and form a vertical crust as well.
Bake at 325 degrees for 7 minutes. Transfer the crust to the refrigerator and allow it to cool.
While your crust is cooling, melt the other stick (and a few more tsp) of butter into a sauce pan. Add 1 cup of packed brown sugar. Whisk for 2 minutes on a medium heat.
Slowly whisk in 1/3 cup of heavy whipping cream. Remove the pan from heat and allow to cool for a few minutes before pouring over the crust.
Once the caramel sauce has cooled for 10-15 minutes, pour it over the crust and return the dessert to the fridge.
Heat 1 ½ cups of heavy whipping cream in a sauce pan. I used the same one I made the caramel in because, well, who likes extra dishes?!?! (Eye ball it though and see if it looks like it will fit the whole bag of chips and heavy whipping cream.)
Once the heavy whipping cream has just begun to bubble, empty half the bag of dark chocolate chips and stir into the cream. Add the other half of the bag and continue to stir until you have a homogenous mixture. Once this has happened, remove the ganache from heat so that the chocolate doesn’t burn.
Give your caramel a soft press. If it seems firm enough to support the ganache, slowly pour the yummy chocolate over the caramel. Coat evenly and return the whole thing to the refrigerator. Once the ganache has begun to solidify a little, sprinkle it with the Fluer de Sel or Sea Salt.
I would wait 3-4 hours before serving. But this is definitely a dish you can make the night before and serve the next day. In fact, we liked it better the next day!
Enjoy!
