Looking for a luxurious and seriously impressive chocolate tart recipe? You’ve just hit the jackpot my friend! This intensely rich and decadent caramel chocolate tart is insanely easy to make and looks incredibly impressive. Your guests will never guess how little time you spent making it! (Very much like my no bake s’mores tart recipe.) Carry on reading for your easy step by step picture recipe plus top tips on how you can get it right every time.
When it comes to a quick and easy chocolate tart recipe, you don’t want to be faffing about with thousands of ingredients and steps. You want to be, in – out, job done!
This gloriously easy chocolate tart recipe leaves out all the fuss, all the complications and just boils down to the necessary nitty gritty. That way you don’t have to slave away all day in the kitchen – you can make it in 30 mins the night before and Bob’s your Uncle. (Bob is actually my Uncle but that’s another story!)
Huge fan of the biscuit/caramel/chocolate combo? Me too! It’s no surprise that the most popular post on Kitchen Mason (by a country mile) is my millionaire’s shortbread recipe. It’s such a wonderful classic flavour. Speaking of classics, you’ve checked out my butterscotch tart recipe too yes? Great stuff!
This easy chocolate tart recipe genuinely is such a wonderful dessert. It’s perfect for when you want to impress at dinner parties, no bake for when it’s too hot to switch on the oven and super speedy to make when you just don’t have the time. So basically ideal for every situation!
Here is what you will need to serve 8.
For the Base
For the Filling
No need to grease or line your tin with this recipe! Just crack straight on.
Tip the golden Oreos into the food processor and blitz until they become very fine crumbs. Yes – that includes the fillings as well! Then melt the butter in a bowl in the microwave in 10 second blasts and pour it into the biscuits. Pulse again until it starts to clump together.
Now tip all the biscuit crumbs into the fluted tin and press them firmly into the base and sides.
Pour the caramel sauce into the biscuit base and smooth out as best as you can. Then pop it into the freezer to firm up while we make the filling.
Finely chop that dark chocolate and place it in a large bowl along with the butter.
In a small saucepan, gently heat the double cream over a low heat. Keep going until it just hits boiling point – but don’t let it boil. Then pour the hot cream all over the chocolate/butter and let it sit for 5 minutes.
When the 5 minutes are up, give it a good stir and it should magically transform into a beautiful silky smooth chocolate ganache.
Pour the ganache over the caramel and smooth out with a spatula. Now all that’s left to do is place it into the fridge to set for a minimum of 1 hour.
When you’re ready to serve, remove the tart from the tin. Then put a tablespoon of caramel sauce in a piping bag or plastic food bag, snip the end and pipe zig zags all over the top. Slice and enjoy! Store any uneaten chocolate tart in the fridge and consume within 3-4 days.
You could really take this chocolate tart up a gear and make your own salted caramel sauce. There’s a great recipe over at Sally’s Baking Addiction here if you want to have a go!
Are you a lover of salted caramel? What’s your favourite salted caramel treat of ALL time? Let me know in the comments section below.
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Want the easiest, quickest and most impressive dessert EVER without any of the effort? You need this amazing no bake Caramel Chocolate Tart recipe in your life!
Put the Oreos (including the fillings) in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse again until clumping. Tip the crumbs into the tart tin and press into the base and sides.
Pour in the caramel sauce and spread evenly over the bottom. Place in the freezer.
Finely chop the dark chocolate and put in a bowl with the butter.
Heat the cream in a saucepan over a low heat just up to boiling point. Pour over the chocolate and leave for 5 mins.
Stir the cream/chocolate until thick and shiny. Pour the chocolate ganache over the caramel and smooth out. Chill for 1 hour.
Before serving, drizzle with more caramel sauce. Store in the fridge and consume within 3-4 days.