Salted Caramel Chocolate Tart
If you love salted caramel as much as I do, trust me and try this decadent salted caramel chocolate tart: a crisp Oreo crust layered with gooey vegan caramel and silky dark chocolate ganache. It's the ultimate combo!
Ingredients
For the crust
- 2 cups Oreos filling removed
- 4-5 Tbsp vegan butter melted
For the caramel
- ½ can coconut milk for the caramel
- ⅓ cup brown sugar
- ¼ tsp vanilla bean paste
- 1 tsp sea salt
For the ganache
- 8 ounces vegan dark chocolate
- ½ can coconut milk for the ganache
- ¼ tsp vanilla extract for the ganache
Instructions
- Add the Oreos to a food processor (with the filling removed) and grind into fine crumbs.
- Combine the Oreo crumbs with the melted vegan butter.
- Line a rectangular baking dish with parchment paper.
- Pour the Oreo mixture into the dish and press it in an even layer over the bottom and up the sides.
- Bake for 5-7 minutes at 180°C.
- Meanwhile, place the coconut milk, brown sugar, and vanilla bean paste in a pan. Bring to a boil and stir for about 20 minutes.
- The sauce will thicken and darken as it cooks. Take it off the heat and stir in the sea salt.
- Pour the caramel over the Oreo crust and let it cool. This will be the first layer.
- For the second layer, make the chocolate ganache.
- Chop the chocolate. In a saucepan over medium heat, warm the coconut milk.
- When it is just about to boil, pour it over the chopped chocolate. Let it stand without stirring for 5 minutes.
- After 5 minutes, whisk to combine until the mixture is smooth.
- Stir in the vanilla extract.
- Pour the ganache over the caramel layer.
- Refrigerate for 1.5-2 hours, until set.
Notes
Use full-fat canned coconut milk for both the caramel and the ganache so the layers set firm. Store the tart in the fridge, covered, for up to 4 days.