Salted Caramel Chocolate and Oreo Tart

If you can smash up a packet of biscuits with a rolling pin/bottle of gin/ cookbook and have a little patience, this is as impressive and doable as it gets.

Sometimes life calls for food that hits every single spot.  The sort of food I would align with back scratches, popping great hunks of bubble wrap or running your toes through grass in the summertime. The food that engulfs you in a feeling of satisfaction, better than any back scratch will. This is one of those foods. I'm often asked what is the best thing you have ever cooked, I think this may be it my friends. This tart WILL CHANGE YOUR LIFE. I've baked pies, whipped mousses, stumbled with crumbles and aced ice cream, but this pudding is trumps the lot. This pudding hits every sweet craving and meal-rounding-off feeling you will ever have. I think its the combination of crunchy (by far my favourite texture) buttery biscuit base, with the smooth rich velvety salted caramel in the middle topped with dark bitter sweet choc that does it. Safe to say, I think this may be better than sex. RECIPE AND VLOG BELOW FOR YOUR VIEWING PLEASURE!


This pudding is too simply a joy to make, It involves bashing biscuits, melting, shit loads of cream and more bowl licking than your arteries will thank you for, but meh, everything in moderation eh?

Perfect for gatherings and soirees, it serves around 8-12 people (depending on greed levels) and also great for the 'I'll bring pudding' line which you inevitably over enthusiastically send in a text to help your host, regret, and then do a mad corner shop dash for Ben and Jerry's and chocolate buttons to sprinkle on top. You can transport this dirty beast of a pud in it's tin, quite safely, unless you eat it en route first. This genuinely happened to me once.


2 packets Oreo biscuits

100g melted butter

300ml cream (180ml for the caramel and 120ml for the chocolate glaze)

100g butter

120ml water

200g icing sugar

150g 70% dark chocolate

1. Crush the packets of of Oreos in a freezer bag with a rolling pin. Add the melted butter, mix and then press into the tin. Put in the fridge for half an hour to set.

2. Meanwhile make the salted caramel (watch the video for extra good step by step guidance). Add the the cream and 100g butter to a small pan and melt gently. Once melted, set aside.

3. In a medium pan, pour in the icing sugar and water, stir on a medium heat until the sugar is dissolved and you can see a cloudy mixture. Stop stirring and turn the heat up high. It will now begin to boil. DO NOT be tempted to STIR. It crystalises the sugar. Watch the caramel like a hawk until it begins to change colour. This will be about 3 to 5 mins. Once it turns a deep orange ocre colour, remove from the heat and add the cream and butter mixture. Be careful as it is hot! Put back on the heat until you have a smooth caramel. Add the salt and stir.

4. Take the biscuit case out of the fridge and pour in the caramel. Put back in the fridge until the caramel is set.

5. Meanwhile melt the chocolate and 120ml cream together gently until you have a smooth chocolate glaze. Once the caramel has set remove from the fridge and smooth over the chocolate. The chocolate mixture should still be slightly warm, this will help it spread. Put back in the fridge until set.

6. Serve with salt flakes on top. Only do this just before serving as the salt will dissolve.

7. Don't eat the whole thing at once. Or do. You won't regret it.