The Dessert Dreams are Made Of

Crumbs and Corkscrews - Chocolate Caramel Oreo Tart

“waka waka waka”


Do you ever dream of a dish, and that dream never leaves you? It’s there when you close your eyes, when you wake up and all throughout the day; it’s just there, you can taste it, it’s all you can think about. Or is just me. Yes? No? Yes…. ok, it’s just me then.

Anyway, there’s been a lot of baking over the last couple of weeks, it’s been crazy busy. Inevitably baking has entered into my subconscious and as soon as my head hits the pillow at night, cakes and bakes are swimming around in my dreams. There’s been all manner of baked goodies coming out of the kitchen, but it’s the cookies ‘n’ cream cupcakes that had been sucked up and implanted deep in my head. Mmmmm Oreos!

The dreams started just as straight up Oreos, but it wasn’t long before they were crushed, literally, and there was a generous helping of chocolate to go with them. I just couldn’t stop thinking about them. Is there a specific term for Oreo-addiction, surely there must be? Or maybe it’s because I’m trying to avoid them at the moment, so I don’t scoff the packet, that it’s all my mind seems to be on.


Crumbs and Corkscrews - Chocolate Caramel Oreo Tart


A week went by, and despite indulging in a cupcake concoction of some very autumnal caramel apple cupcakes, the Oreos kept niggling away at the back of my mind. It was no good, they, whatever they were, needed to be created.

When I eventually got to work in the kitchen on these beauties, I still wasn’t sure what I was doing. Sticking my head in the fridge, I spied half a tub of double cream and the leftovers of the caramel sauce from the cupcakes. I’d also remembered the stash of dark chocolate that I’d picked up in Ikea; a bargain at 50p a bar, and for just home-baking it’s not bad, not bad at all. And don’t forget the Oreos! What then happened was nothing short of quick and simple, with sinful results.

These tarts are pure decadence – Oreo case, caramel layer and a set chocolate ganache layer, dusted with cocoa powder. They’re dark, seriously dark; but taste so good!

Ok, confession! You see the little wedge that Tart Pacman is chasing, I ate that. Out of 4 individual tarts, that is all I ate; Ian ate the rest. I’d have eaten the lot, but my consciousness would never of forgiven me for it.

You want them now, don’t you?

Yes, you do, admit it!

Blimey, they take all or 15 minutes to create. Go… do it, else they’ll be entering your dreams as well.


Crumbs and Corkscrews - Chocolate Caramel Oreo Tart


Chocolate, Caramel and Oreo Tarts
Prep time
Cook time
Total time
The Dark Tart - a no-bake, smooth and decadently rich tart with an Oreo crust, filled with caramel and chocolate ganache.
Serves: 4
  • 300g Oreos
  • 120g Unsalted Butter
  • 100g Caramel Sauce, see my caramel sauce recipe
  • 200g Dark Chocolate, 70% cocoa
  • 175ml Double Cream, can be substituted with heavy cream
  • 60g Unsalted Butter
  • Cocoa Powder, to dust
  1. Lightly grease 4 individual fluted tart tins. The tins should have a removable bottom.
  2. In a food processor crush the Oreos. Alternatively, seal the Oreos in a freezer bag and bash them with a rolling pin, until they are finely crushed.
  3. Add 120g of unsalted butter to a small heatproof bowl, and place over a small saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the butter has melted. Alternatively melt the butter in the microwave.
  4. In a large bowl, add the melted butter to the crushed Oreos, and mix together until well combined.
  5. Add the Oreo mixture into each of the tart tins, and press the mixture into the bottom and up the size of the tin. Make sure the mixture is firm, and the sides are high enough to hold the filling.
  6. Spoon the caramel sauce into each of the tins, and smooth over, making sure the bottom is completely covered.
  7. In a medium saucepan, add the double cream, and gently heat until the cream comes to the boil.
  8. In a mixing bowl, add the chocolate and 60g unsalted butter. Pour the cream over the chocolate and butter and let the mixture rest. After 5 minutes, gently whisk the mixture until the chocolate and butter has melted, and the mixture is smooth. Carefully, pour the chocolate ganache into the tins, over the caramel layer.
  9. Chill the tarts in the fridge for an hour, and dust with cocoa powder before serving.
For the caramel sauce, you can either use shop brought, gently warmed through, or make you own. Check out the salted caramel sauce recipe


    • says

      I can confirm that these are indeed devilish and lethal; I could only have a small piece otherwise I’d of been tempted to scoff the lot in one sitting 😉

    • says

      I made then for Ian. He loved them and was most disappointed when he’d finished the last one. You could make them as one large tart but as they’re quite rich I just used my little tart tins 🙂

    • says

      Hi Dawn

      Double cream is a high butterfat (+40%) cream, and is what we use over here in the UK. The closest equivalent in the US is heavy cream or whipping cream, both have a high butterfat content. You can substitute the double cream for either heavy or whipping cream without changing the measurements or altering the taste.

      Hope that helps.

  1. E says

    How large should the tart tins be and how many people does this recipe serve? It looks so delicious, I want to make sure I get it right!

    • says


      The tart tins are 10cm (approx 4 inch) in diameter. The recipe makes between 4 and 6 individual tarts depending on how much of the Oreo base you use for each. I would say that 4 individual tarts is probably best. The recipe is fairly adaptable and it would be possible to scale it up to make one large tart.

      Hope that helps.

  2. LFV says

    My stomach is screaming at me to make this ASAP. Question: did you use homemade caramel sauce or store bought? If homemade, could you possibly provide a recipe?

    • says

      Hi there

      So glad you like it and hopefully I can help you so your stomach is happy 😉 You can use store brought caramel sauce if you prefer, or homemade. I am literally in the process of writing up a post for a salted caramel sauce, which can be made with or without salt, and that is what I use for the caramel layer of the tart. The post will be going live tomorrow, so I’ll update this post then and will let you know as well.

      Hope that helps x


Leave a comment