Salted Caramel and Peanut Butter Tart Recipe for Indulgent Dessert

Base

• 275g (9.7oz) – Oreo Cookies, Cream Centre Removed
• 100g (3.5oz) – Unsalted Butter, Melted
• 1/2 tsp – Sea Salt Flakes

Salted Caramel Peanut Butter

• 100g (3.5oz) – Unsalted Butter, Melted
• 1/2 Cup (110g) – Brown Sugar
• 1 Can (395g) – Sweetened Condensed Milk
• 1 Cup (280g) – Natural Peanut Butter
• 1 tsp – Sea Salt Flakes

Chocolate Ganache

• 150g (5.2oz) – Good Quality Dark Chocolate (I used Callebaut N.811 54.5% Dark Callets)
• 1/3 Cup (80ml) – Thickened Cream

Optional Ingredients

• Chopped Peanuts For Topping

• Preheat the oven to 160°C / 325°F.
  

Base

• Place the Oreo cookies (without the cream) in a food processor and blitz until fine crumbs form. Add the melted butter and sea salt, then pulse until the texture resembles wet sand. Scrape down the sides if needed.
  
• Grease and line the base of a 24cm (9.5in) tart tin with parchment. Press the Oreo crumb mixture firmly into the base and up the sides. Chill in the refrigerator while you prepare the filling.
  

Salted Caramel Peanut Butter

• Melt the butter in a small to medium saucepan over medium heat.
  
• Add the brown sugar and stir continuously for about 1½–2 minutes, until it becomes thick and syrupy. Remove from heat briefly.
  
• Mix in the sweetened condensed milk until fully combined, then add the natural peanut butter and sea salt flakes. Stir until smooth. Remove the tart tin from the fridge and pour the filling over the Oreo base, spreading evenly.
  
• Place the tart tin on a baking tray and bake in the preheated oven for about 12 minutes, or until the filling is golden and bubbling. Remove and cool on a wire rack for 15 minutes.
  

Chocolate Ganache

• Gently heat the dark chocolate and cream together in a small saucepan over low heat, stirring until the chocolate is fully melted and the mixture is smooth. Remove from heat.
  
• When the tart has cooled, pour the ganache over the peanut butter layer, keeping it away from the Oreo edge so the rim stays defined. Sprinkle chopped peanuts on top if desired. Let rest for 10 minutes, then chill in the fridge for at least 2 hours (up to 24 hours) to set.
  
• Remove the tart from the fridge about 10 minutes before serving. Slice into 12 portions, serve and enjoy.