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Salted Caramel & Peanut Butter Tart

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Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 4 hours
Total Time: 4 hours 35 minutes
Calories: 566kcal
Servings: 12 People
Metric - Imperial

Ingredients

Base

  • 275 g Oreo Cookies Cream Centre Removed
  • 100 g Unsalted Butter Melted
  • 2.5 g Sea Salt Flakes

Salted Caramel Peanut Butter

  • 100 g Unsalted Butter Melted
  • 110 g Brown Sugar
  • 395 g Sweetened Condensed Milk
  • 280 g Natural Peanut Butter
  • 5 g Sea Salt Flakes

Chocolate Ganache

  • 150 g Good Quality Dark Chocolate I used Callebaut N.811 54.5% Dark Callets
  • 80 ml Thickened Cream

Optional Ingredients

  • Chopped Peanuts Garnish

Method

Base

  • Place the Oreos into a food processor or blender and process until they resemble fine breadcrumbs. Add the butter and salt and continue processing until the mixture resembles wet sand. Scrape down the sides if necessary.
  • Oil and line the base of a 24cm round tart tin with parchment paper. Pour in the Oreo crumb mix and press firmly, spreading the mixture across the base and up the sides of the tin. Place in the fridge while you make the salted caramel peanut butter.

Salted Caramel Peanut Butter

  • Preheat oven to 160°C (325°F).
  • Place the butter into a small to medium-sized saucepan over medium heat and allow the butter to melt.
  • Once melted, add the brown sugar and continuously mix for 1 ½ to 2 minutes or until it resembles lava. Turn off the heat.
  • Add the sweetened condensed milk and mix until fully incorporated. Add the peanut butter and sea salt flakes, and mix well. Remove the tart tin from the fridge and pour the mixture onto the Oreo base, spreading it out evenly.
  • Place the whole tart tin onto a baking tray for easier transportation and bake in the preheated oven for 12 minutes or until golden and bubbly. Remove and place onto a wire rack or heat-resistant surface, allowing it to cool down for 15 minutes.

Chocolate Ganache

  • Place the chocolate and cream into a small saucepan over low heat. Continuously mix for 1½ to 2 minutes or until the chocolate is melted, then remove from heat.
  • Pour the chocolate ganache only over the cooled salted caramel peanut butter, keeping it away from the Oreo rim. Sprinkle over the chopped peanuts if using. Allow to rest for 10 minutes, then place in the fridge for 2 hours, up to 24 hours, to set.
  • Remove from the fridge 10 minutes before you're ready to eat, slice into 12 portions, serve, and dig in.
Chef's Tips
Press the Oreo crust firmly and evenly up the sides of the tin — a loose or thin crust is more likely to crack or crumble when you go to slice the tart.
Cook the caramel until it genuinely resembles lava, not just bubbling — this is what develops its deep flavour and gets the texture right before the condensed milk goes in.
Let the caramel layer cool fully before pouring over the ganache — pouring it warm will cause the two layers to merge instead of setting as distinct layers.
Storage & Reheating
Will keep in the fridge for up to 5 days in an airtight container. No reheating needed — serve chilled or let sit at room temperature for about 10 minutes for a softer bite. Not recommended for freezing, as the caramel and ganache textures will change once thawed.
Serving 1SliceCalories 566kcalCarbohydrates 54.6gProtein 10.1gFat 36.5gSaturated Fat 14.8gPolyunsaturated Fat 5.05gMonounsaturated Fat 13.82gTrans Fat 0.6gCholesterol 31.1mgSodium 392.2mgPotassium 392.5mgFiber 3.2gSugar 42gVitamin A 272.23IUVitamin C 0.86mgCalcium 126.7mgIron 2.7mg