Decadent Chocolate Caramel Tart Recipe

Post and Photos updated 2020

Chocolate Caramel Tart is a sumptuous no-bake dessert featuring an Oreo cookie crust, a silky caramel layer made from sweetened condensed milk, and a thick dark chocolate ganache. I finished mine with Rolos, but you can decorate with any caramel-filled chocolates, a white chocolate drizzle, or extra crushed Oreos.

This tart is dangerously good. It disappeared in no time when I tested it—my mother and I ended up digging in with spoons before anyone else had a chance. Between the crunchy Oreo base, the creamy caramel, and the rich ganache, each bite delivers contrast and indulgence.

How to make the TART

This Chocolate Caramel Tart is straightforward and perfect for home bakers who want a show-stopping dessert without turning on the oven. Start with a simple Oreo crust: pulse or crush the cookies, mix with melted butter, and press into a tart or square pan. The caramel filling is cooked briefly on the stovetop from sweetened condensed milk, butter and brown sugar (or golden syrup) to create a buttery, creamy layer. Finish with a two-ingredient dark chocolate ganache—hot cream poured over chopped chocolate—and spread it over the set caramel. Chill until firm, then decorate.

This recipe is versatile in presentation: use a 20cm round tart pan for a classic look or a 9″ square pan for easy slicing and sharing. If you want clean slices, be patient and let the tart chill fully so the ganache firms up and the caramel holds its shape.

A few simple tips: press the crust firmly into the pan and chill it before adding the caramel to help it set. Bring the caramel mixture just to the boil, then remove from heat to avoid overcooking. For the ganache, pour hot (but not boiling) cream over chopped chocolate and let it sit for a minute before stirring for a smooth finish. Finally, chill the tart until the ganache is set enough to slice without running.

I hope you enjoy making this Chocolate Caramel Tart. If you try it, leave a comment to share how it turned out and any variations you used. It’s a great recipe to adapt for parties, potlucks, or an indulgent weeknight dessert. Store leftovers in the refrigerator covered for up to 4 days.

Chocolate Caramel Tart

Ingredients

Crust

• 28 Oreo cookies (274g)
• ¼ cup butter, melted (55g)

Caramel Filling

• 1 tin sweetened condensed milk (397g)
• ¼ cup brown sugar or golden syrup (50g)
• ½ cup butter (110g)
• ½ teaspoon vanilla extract

Chocolate Ganache

• 1 cup cream
• 1¾ cups dark chocolate, chopped (315g)
• 1 cup Rolos or other caramel-filled chocolates for topping (180g) — optional

Instructions

Crust

1. Line a 20cm (8″) round baking pan or a 9″ square pan with non-stick paper or lightly grease the pan.
2. Crush the Oreos finely (use a food processor or place in a sealed bag and roll with a rolling pin). Mix the crumbs with melted butter until evenly combined.
3. Press the mixture firmly into the base and up the sides of the prepared pan. Chill in the refrigerator while you make the filling.

Caramel Filling

1. Combine the sweetened condensed milk, brown sugar (or golden syrup) and butter in a saucepan over medium heat. Stir until the butter and sugar dissolve.
2. Bring the mixture almost to a boil, then remove from the heat. Allow it to cool slightly before stirring in the vanilla extract.
3. Pour the caramel over the chilled Oreo crust and return the pan to the refrigerator. Chill for about two hours, until the caramel is set.

Chocolate Ganache

1. When the caramel is nearly set, heat the cream in a saucepan over low heat until it just reaches boiling point, then remove from the heat.
2. Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Stir gently until smooth and glossy.
3. Pour the ganache over the caramel layer and spread evenly. Chill for 30 minutes to an hour, then top with Rolos or other decorations if using. Allow the tart to chill for another hour or two so the ganache is firm enough to slice cleanly.

Nutrition (per slice)