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Double Chocolate Salted Caramel Oreo Tart

Photo: www.kevinandamanda.com

I love the inspiration to be found surfing online food blogs.
What I love a whole lot less, however, is the fact that internet recipes rarely live up to expectations, and I invariably find that the ingredient quantities or method are inaccurate.
What a waste of time, money and effort!
I usually abandon a recipe after a first time failure, but when I came across this luscious Double Chocolate Salted Caramel Oreo Tart, I was determined not to let a less-than-stellar result stand in my way.
Instead, I tweaked ingredients, and repeatedly revised the cooking method, until I felt it was 100% perfect.
(I bet you're really pitying me having to test all my different versions.)
How very happy I am that I put this promising dish through its paces, so that you don't have to, and can enjoy chocolate caramel perfection from the outset.
Shavuot, birthdays and other celebratory occasions just got a whole lot more decadent.

DOUBLE CHOCOLATE SALTED CARAMEL OREO TART


CRUST
2 boxes Oreos/imitation Oreos
70 grams butter, melted


CARAMEL
100 grams butter
3/4 cup brown sugar
1/2 cup cream
1 teaspoon vanilla
Maldon salt/sea salt

CHOCOLATE MOUSSE
250 grams dark chocolate, broken

1/2 cup cream
1/4 cup cold milk
Maldon salt/sea salt

METHOD

1: Crush the Oreos in a food processor - including the cream filling - and mix with butter, then press into a 24 cm pie dish and place in freezer while you prepare caramel.

2: Melt butter in a small pot, then add sugar and stir till completely dissolved.
3: Add cream and whisk till it comes to the boil, then turn down heat to low and continue cooking for 6 minutes, stirring very frequently.
4: Whisk in vanilla and a generous pinch of salt - I love Maldon crystals - and allow to cool for 10 minutes before pouring into pie crust.
5: Place in freezer for 1/2 hour to set caramel.
6: Heat cream and stir in chocolate till melted then allow to cool slightly before stirring in cold milk.
7: Pour on top of caramel, and allow to set in the fridge for a minimum of 4 hours, or hurry it up in the freezer.
8: Serve with Maldon sprinkled on top.

MY NOTES: The salted caramel sauce would be great on ice-cream. If you haven't bought Maldon before, you are going to love these delicate salt crystals which are nothing like over-salty kosher salt grains, and will never want to go back to regular salt again. 

 

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Sunday, 17 January 2021

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