(Halloween)No-Bake Salted Caramel Tart
This (Halloween)No-Bake Salted Caramel Tart combines a delicious no-bake Oreo crust topped with homemade caramel and chocolate ganache. A great way to impress your guests!
Equipment
- 9-inch tart pan
- Large sauce pan
- Small mixing bowls
Ingredients
For the Crust
- 10.5 oz package of Oreos finely crushed
- 1/2 cup butter
For the Salted Caramel Filling
- 2 1/4 cup granulated sugar
- 1/4 cup water
- 3/4 cup light corn syrup
- 6 tbsp butter
- 1 1/2 cups heavy whipping cream
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp sea salt
For the Chocolate Ganache
- 1/2 cup heavy cream
- 5 oz semi-sweet chocolate chopped or chips
For the White Chocolate Ganache (for the spider web)
- 1 tbsp heavy cream
- 1/4 cup white chocolate chopped or chips
Optional Toppings (without the spider web):
- Flaky sea salt for garnish
- Caramel drizzle
- Crushed Oreo, sprinkles, chocolate curls
- Fresh berries or nuts
Instructions
Prepare the Crust
- Add Oreos to a food processor and crush into fine crumbs.
- In a small sauce pan, melt butter.
- Combine butter and Oreo crumbs and press into the pan, filling it up into the fluted sides.
- Place tart pan in the refrigerator.
Make the Salted Caramel
- In a medium saucepan over medium heat, add the sugar, water, light corn syrup and salt. No need to stir, just let the ingredients come together until it gets to an amber color.
- Once it reaches an amber color add butter. The mixture will bubble up, so stir continuously until the butter is fully melted and incorporated.
- Gradually pour in the heavy whipping cream, still stirring. The caramel will bubble vigorously.
- Continue to cook on medium-high heat for 10 minutes, stirring constantly until smooth and thickened.
- Remove the saucepan from the heat and stir in the vanilla extract and sea salt.
Assemble the Tart
- Pour caramel sauce into the chilled tart crust.
- Refrigerate for 3 hours.
Make the Chocolate Ganache
- Place semi-sweet chocolate in a bowl.
- In a medium saucepan heat heavy cream until just boiling.
- Add heavy cream to the chocolate and let sit for 60 seconds.
- Stir mixture together until glossy and smooth.
- Spread over the top of the caramel.
Optional Halloween Spider Web
- If creating this spider web, add one extra tbsp of heavy cream to the saucepan.
- Place 1/4 cup of white chocolate in a small bowl.
- Add the tbsp of just boiling heavy cream to the bowl, let sit for 60 seconds, then stir until smooth. Place white chocolate ganache in a ziplock bag with the corner cut off or a piping bag with a small round tip.
- Make a spiral, starting in the center of the tart.
- Use a toothpick to draw the lines, starting in the center of the tart and pull through to the outer edge.
- Refrigerate the tart for 1-2 hours, or until set.
- Cut into slices.
- Serve and enjoy!