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This Chocolate Ganache Tart is made with an Oreo crust topped with a layer of salted caramel, all under a rich and decadent chocolate ganache, then topped with flecks of sea salt and is absolutely INCREDIBLE!

This recipe was originally published in May 2017. It has been updated for content and photos.

This caramel chocolate tart is the stuff dreams are made of guys. I mean it's just so rich and decadent and delicious, I can't get enough. And I don't even usually like chocolate desserts that much (blasphemy, I know).

A homemade Oreo crust topped with salted caramel and rich, creamy dark chocolate ganache...really, can you ask for anything better? A light sprinkle of course seas salt on top maybe? Those delicious little crystals of salt really bring out the chocolate. It's like a delicious added bonus.

And to top it off, this chocolate ganache tart is not hard to make. It may seem overwhelming, but I promise, it's not hard. You can do it.

**If you're a sucker for chocolate ganache, try this Chocolate Chocolate Cake from the First Year Blog, or these Chocolate Peppermint Brownies from Bakerita.

The Ingredients

I am partial to the Oreo crust for this recipe. You can use any crust you'd like, but the Oreo just adds to the chocolaty goodness.

For the caramel filling, I use a package of Kraft vanilla caramels. I'm sure made from scratch is better, but I'm all about convenient desserts. If you want to make your own check out this Salted Caramel recipe from Sally's Baking Addiction.

The ingredients can all be found at your local grocery store:

Cream;
Oreos;
Butter;
Chocolate chips;
Caramels;
Sea salt.

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Why This Recipe Works

The Oreo crust is super simple to make, and blind bakes for less than 10 minutes;
The rest of the chocolate ganache tart is no-bake;
The salt in the caramel and sprinkled on top brings out the rich delicious flavors of the chocolate and caramel;
A little goes a long way, so this will serve a lot of people.

Step By Step Instructions

First, spray your spring form pan with nonstick cooking spray. Use a food processor to finely blend Oreos.

Place in a bowl and mix with the melted butter.

Press the Oreo cookie mixture into the spring form pan, going up the sides about 2-3". Bake the crust at 350 for 9 minutes. Cool for about an hour before adding the filling.

Note: I use a 9" spring form pan for this pie. If you don't have one, a regular pie plate will do in a pinch.

Place caramels and 4 tbsp. of whipping cream in a bowl and microwave in 30 second intervals, stirring in between, until it is smooth.

Stir in the ¼ tsp. salt and spread in the bottom of the pie crust. It will look like there is not enough, but there is plenty.

Place chocolate chips and cream in a bowl and microwave in 30 second intervals, stirring in between, until it is smooth. Spread over the caramel mixture and sprinkle with coarse sea salt. Refrigerate until set, about 2-3 hours.

Run a knife under hot water to warm it before slicing - this will make it easier to slice. The tart should be stored in the refrigerator for 5-7 days.

Expert Tips

Use the back of a flat measuring cup or glass to press the Oreo mixture into the spring form pan. This will help even the crust out;
Any kind of crust can be used in place of the Oreo crust;
The pie needs to chill for at least 2-3 hours so it has time to set;
While the spring form pan is not required, I highly recommend it so you can easily release the tart from the pan, which makes it easier to cut and serve;
The sprinkled sea salt flakes on top is optional, but I highly recommend it for the best flavor;
Run a knife under hot water before slicing the tart.

Frequently Asked Questions

Can you freeze a chocolate ganache tart? This tart can be frozen for up to 3 months in freezer safe wrap or container. Thaw in the fridge overnight then serve.
What to serve with chocolate ganache tart? I love this tart all on it's own, but it's also great with a drizzle of caramel, fresh berries, whipped cream, crushed nuts, or anything else your heart desires.
How long will the chocolate tart last? You can store this chocolate tart in the fridge for 5-7 days.

More No-Bake Desserts

Favorite Chocolate Recipes

Did you make this Chocolate Ganache Tart recipe? Rate it and leave me a comment below to let me know what you think 🙂

Recipe

Chocolate Ganache Tart

This Chocolate Ganache Tart is made with an Oreo crust topped with a layer of salted caramel, all under a rich and decadent chocolate ganache, then topped with flecks of sea salt.

4.93 from 13 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Chill: 2

Total Time: 2 20

Servings: slices

Calories: 541kcal

Author: Danielle Wolter

Ingredients

Crust:

▢ 30 Oreos
▢ 5 tablespoons unsalted butter melted

Caramel Filling:

▢ 11 oz. caramels (11 oz)
▢ 4 tbsp. heavy whipping cream
▢ ¼ tsp. sea salt

Chocolate Ganache

▢ 1 cup heavy whipping cream
▢ ¼ tsp. salt
▢ 2 cups semi sweet chocolate chips
▢ Coarse sea salt flakes for finishing

Instructions

Oreo Crust:

Spray 9" spring form pan with nonstick spray.
Use a food processor to finely blend Oreos and place in a bowl.
Add melted butter and mix until the butter has been combined.
Press crust mixture into bottom of spring form pan, going up about 2 inches.
Bake at 350 degrees for 9 minutes.
Cool in fridge for about an hour before adding the filling,

Salted Caramel Filling:

Place caramels and 4 tbsp. of whipping cream in a bowl and microwave in 30 second intervals, stirring in between, until it is smooth. Stir in the ¼ tsp. salt and spread in the bottom of the pie crust.

Chocolate Ganache:

Place chocolate chips and cream in a bowl and microwave in 30 second intervals, stirring in between, until it is smooth.
Spread over top of the caramel mixture and sprinkle with sea salt flakes.
Refrigerate until set, about 2-3 hours.
Slice with a warmed knife and serve. Store in the fridge for up to 5-7 days.

Expert Tips:

Use the back of a flat measuring cup or glass to press the Oreo mixture into the spring form pan. This will help even the crust out;
Any kind of crust can be used in place of the Oreo crust;
The pie needs to chill for at least 2-3 hours so it has time to set;
While the spring form pan is not required, I highly recommend it so you can easily release the tart from the pan, which makes it easier to cut and serve;
The sprinkled sea salt flakes on top is optional, but I highly recommend it for the best flavor;
Run a knife under hot water before slicing the tart.