- 1 Package whole Oreo Cookies
- ½ Cup butter, melted
- Preheat oven to 350 F.
Crush the Oreos using a food processor until you have a fine crumb. In a medium bowl mix together the Oreo crumbs and the melted butter until well combined. Press the crumbs into the bottom and up the sides of the tart pan. Bake for 8 minutes and cool before filling.
- ½ Cup butter
- ⅔ Cup brown sugar
- ¼ Cup heavy cream
Combine butter and sugar in a small saucepan, cook over medium heat whisking constantly. When the mixture starts to bubble, continue whisking and cook for 1 minute and then remove from heat.
Carefully and slowly whisk in heavy cream until smooth. Let the caramel cool for 20 minutes before pouring into the prepared crust. Set the tart in the freezer of 30 minutes until just chilled and set.
The Finishing Touches…
- 1 Cup heavy cream
- 12oz Dark chocolate, roughly chopped
In a saucepan bring the heavy cream to a simmer over medium heat. Place the chocolate pieces in a glass bowl and pour the heavy cream over the chocolate pieces. Let the mixture sit for 5 minutes, then whisk until completely smooth.
Remove the tarts from the freezer and pour the chocolate ganache over the caramel and chill the tart until it is set or ready to serve.
Before serving sprinkle the top of the tart with flaky sea salt.