Chocolate Caramel Sea Salt Tart
Ingredients: Yield: 1 Pie Dish. (Pieces depending on size)
- (For Base)
- 1 Pkg Oreos or Oreo Crumbs
- 1/3 Cup Melted Butter
- (For Caramel)
- 1/2 Cup Butter
- 1/2 Cup Brown Sugar
- 2 Tbsp Light Corn Syrup
- 1/2 Cup Sweetened Condensed Milk
- (For Chocolate Ganache)
- 12 OZ Good Quality Dark Chocolate
- 1 Cup Heavy Cream
Instructions:
- Pulse up the entire package of Oreos until they are a fine crumb, or just use Oreo crumbs you can buy in the store.
- Mix together the crumbs and the melted butter in a dish. Once it is fully mixed poor into a pie dish and press down with a fork or your hand. Make sure it is spread evenly and that the crumbs go up the sides of the pie dish.
- Bake the base for 10 minutes in a 350 degree oven.
- To prepare our caramel, place a pot on the stove. melt the 1/2 cup of butter. Once it has mostly melted add the brown sugar, corn syrup, and sweetened condensed milk. You must keep stirring until down, because the caramel will burn very easily.
- Bring the caramel to a boil for 5 minutes. Once done, remove from heat. You can transfer the caramel to another dish to keep it from burning, or poor it into your baked base if it is done.
- If you are waiting on your base to be baked. You can reheat the caramel in the microwave for a few seconds. Pour the caramel into the middle of the baked base, and spread it out evenly. Place it in the refrigerator to set.
- To make the chocolate ganache, place a small pot with an inch and a half to two inches of water on the stove. Place a metal bowl on top of the pot. This will keep our chocolate from burning. Place the chocolate in the metal bowl and let it melt down. Once melted add the heavy cream. Mix until fully incorporated.
- Take the tart out of the fridge and pour the ganache over top. Spread out evenly. Place it back in the fridge.
- Once the chocolate has set mid-way, sprinkle the sea salt on top. Don't do too much, because we don't want to season the tart, we just want that hint of saltiness.
- Place the tart back in the fridge to fully set for an hour or two. Cut and serve. ENJOY!
No comments:
Post a Comment