Chocolate and Salted Caramel Tart | How to make Chocolate and Salted Caramel Tart

Name: Chocolate And Salted Caramel Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 people
Ingredients: 25 oreos; 100 gms butter (at room temperature); 1 cup sugar; 90 gms/ 6 tbsp butter; 100 ml cream (I used Amul); 1/4 tsp salt; 150 gms chocolate

By Bobby Kochar | 28th Aug 2016 |

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Chocolate and Salted Caramel Tartby Bobby Kochar

Prep Time
20
mins
Cook Time
40
mins
Serves
1
People

79 saves

2 reviews

21 likes

About Chocolate and Salted Caramel Tart Recipe

This yummy dessert is so easy to prepare that you would wonder what you were waiting for all this while!

Chocolate and Salted Caramel Tart, a deliciously finger licking recipe to treat your family and friends. This recipe of Chocolate and Salted Caramel Tart by Bobby Kochar will definitely help you in its preparation. The Chocolate and Salted Caramel Tart can be prepared within 20 minutes. The time taken for cooking Chocolate and Salted Caramel Tart is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 1 people. The recipe details out how to make Chocolate and Salted Caramel Tart step by step. The detailed explanation makes Chocolate and Salted Caramel Tart so simple and easy that even beginners can try it out. The recipe for Chocolate and Salted Caramel Tart can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chocolate and Salted Caramel Tart from BetterButter.

Chocolate and Salted Caramel Tart

Ingredients to make Chocolate and Salted Caramel Tart

25 oreos
100 gms butter (at room temperature)
1 cup sugar
90 gms/ 6 tbsp butter
100 ml cream (I used Amul)
1/4 tsp salt
150 gms chocolate

How to make Chocolate and Salted Caramel Tart

Blend the oreos in a blender. Add butter and mix it properly.
Line a 6" Pie mould with this mixture and press it tightly. Refrigerate for 20 minutes.
Heat sugar in a thick bottomed pan and keep on stirring so that it doesn't burn.
When it's completely melted and golden brown in color, lower the heat and add the butter. Give it a nice swirl with a spatula till it mixes properly. Pour in the cream and give it a nice whisk.
Add 1/4 tsp salt and mix. Then let it cool down and spread it over the cold chocolate mix. Refrigerate for 30 mins.
Heat water in a saucepan and melt the chocolate in a double boiler. Heat cream on a low flame but don't let it boil.
Pour it over the chocolate and mix it thoroughly. Then pour it over the caramel and refrigerate it till it's set.
Remove from the pie mould and serve it.