oreocarameltart09

Hello everyone, I hope you’ve had a lovely weekend.

I’m back home again after some travelling, looking forward to a new week.

Today’s temptation is a delicious pie which I brought with me to the Swedish tv4 studio yesterday…

tart

Oreo caramel walnut tart

The base:

  • 6 oz. (170 g) finely ground Oreos (remove the white filling)
  • 1/3 cup (70 g) melted butter
  • 3 tablespoons regular sugar

 

The filling:

 

The topping:

  • 1/3 cup (70 g) unsalted butter
  • 4 oz. (115 g) dark chocolate
  • 2 teaspoons liquid glucose

 

First make the caramel sauce, you can find the recipe here.

Tip the walnuts onto a baking tray and toast in a 350 F (180 C) oven for about 7 minutes.

When the caramel sauce is ready, leave to cool for about 5 minutes before stirring in the toasted walnuts. Set aside.

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Finely grind the Oreos in a blender, or by putting them in a plastic bag and crushing them with a rolling pin. (Remove the white filling first.)

Put the crushed Oreos into a bowl and stir in the melted butter and sugar.

Press the mixture into a 7-inch pie dish or a regular baking pan, then place in the freezer for at least 10 minutes.

Pour the caramel and walnut mixture over the Oreo base.

Chill for about 1 hour.

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Make the topping by putting all the ingredients into a bowl, then place the bowl over a pan of simmering water.

Stir until the mixture is nice and shiny. (You could just use coating chocolate instead, if you prefer.)

Pour the chocolate topping over the caramel filling.

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Chill for at least 3 hours.

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Cut into slices…

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A small bite goes a long way, I think I may have been a bit hungry when I cut this slice… 🙂

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To make the caramel for this recipe, make sure you:

  • stir until you can see that all the sugar has dissolved (if you don’t the sauce will have sugar crystals here and there)
  • turn up the heat to high when the sugar has dissolved, then cook, without stirring, until the sauce has a deep caramel color.

If you follow these “rules” your sauce will have an amazing caramel flavor.

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I hope you are tempted…

I wish you all a great Monday!

Hugs from me to you.

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4 Comments

    • Team Passion4Baking Reply

      Hi Fatima, you can try using light corn syrup instead.
      Happy baking!

      -Team Passion4Baking

  1. Hi,
    If i want to make this tart into a bite size tart, is that possible? I will use a small tart mould. But i’m not sure when i want to take them out from the mould. Can you please advice? 

    Thanks.

    • Team Passion4Baking Reply

      Hi Dee, it’s very possibe to make this recipe into several smaller tarts instead of making one large.
      Good luck!

      -Team Passion4Baking

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