Salted Caramel Oreo Tarts

by Barry Lewis


12 Oreos
80g butter (1/3 cup)
50g dark brown sugar (1/4 cup)
90ml double cream (1/4 cup)
110g chocolate chips (1/3 cup)
Pinch of salt to taste

These salted caramel oreo tarts are made in a flash, super tangy with just 5 main ingredients needed (plus a pinch of salt) and look pretty impressive to boot, this is a really easy recipe that people of all abilities should be able to do.

Start off by taking half of the butter and putting it in the microwave to melt or in a small pan over a flame. Place the oreos into a food processor, pour on the butter and then whizz up to combine and create oreo crumbs. Press the crumbs into small removable bottom tins or a large flan tin and press up the sides too to create a crust, place tins in the fridge.

Meanwhile make the caramel. Stick the other butter in the pan with the brown sugar over a low heat and stir until melted. Keep stirring steadily until bubbles start to appear on the surface. At this point remove from the heat and pour in the cream and 2 pinches of salt and stir through. Keep stirring until all one consistent colour. Leave to one side.

Once the caramel has cooled after about 5 minutes transfer to a jug to make pouring easier and pour into the crusts. Place in the freezer for 20 minutes to firm up or the fridge for an hour if you can wait. Meanwhile melt the dark chocolate in the microwave or in a bowl over a pan of simmering water.

Add blobs of chocolate to the middle of the tarts to create islands and then finish with a bit of bashed oreo crumb and freshly sprinkled salt. Delicious!