6-Ingredient Chocolate Salted Caramel Tart

Serves: 6 people
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This chocolate salted caramel tart is an absolute OMG yes pls, get in my mouth immediately, thank you, good bye. I’ll get back to you in 3-5 working days. Basically, if you’re into rich, smooth desserts that you don’t even need to bake, then you’ve arrived at the right place.

I’m all for an easy (but obvs super tasty) dessert and this tart seriously delivers. Ideal if you’re looking to impress dinner guests or if you simply love chocolate and fancy some pure rich indulgence. And doesn’t everything taste better when it’s easy?! It’s only 6 INGREDIENTS. I repeat…YOU ONLY NEED 6 INGREDIENTS. If 6 ingredients somehow still feels too much, you’ll absolutely love my 3 INGREDIENT lemon posset. That’s the lowest I can go.

Break it down for me. 

For the base, I opted for Oreo biscuits, however you can use another sandwich biscuit of your choice if preferred. You’ll want to really bash these up into a fine crumb so channel your inner anger when giving these a good whack. 

The filling is a gooey, silky concoction of butter, cream, sugar and dark chocolate. Once combined in the pan, you should be able to see your own reflection in it, that’s the level of glossiness you’re looking for. Then it can be poured into your prepped base and finished off with a generous sprinkling of flakey salt. Leave it in the fridge for at least an hour, and you’re done. That’s literally it. How easy is that? 

Serve as is or decorate with a blob of creme freche, a dusting of icing sugar and some fresh berries if you’re all about the presentation and want to show off. 

If somehow, that dessert isn’t chocolatey enough, believe it or not, I actually have a completely over the top dessert to hit that sweet spot. My ser-lutty brownie. Consisting of a chocolate chip cookie layer, crunchy biscuity oreo layer and rich dark chocolate brownie layer with lashings of white chocolate sauce. I’ve got toothache just writing that. Worth it though. 

Did you say vegan? 

Note – This is a vegan friendly recipe but you can substitute the vegan ingredients for dairy alternatives if preferred. 



metric imperial
  • 2 packs of Oreos
  • 2 packs of Oreos
  • 7oz soft light brown sugar
  • 200g soft light brown sugar
  • 7oz vegan butter
  • 200g vegan butter (the flora one that comes in a block is best)
  • 7oz vegan double cream
  • 200g vegan double cream
  • 7oz 70% dark chocolate
  • 200g 70% dark chocolate
  • Pinch of flakey salt
  • Pinch of flakey salt


  1. Line a 8” cake tin with parchment paper.
  2. Crush/blend all the Oreos and press them into the cake tin to make a tart base. Set in the fridge for 30 minutes.
  3. To make the filling, in a saucepan on a medium heat, add the sugar and butter and simmer for 2-3 minutes.
  4. Add in the cream and bring to the boil, then reduce the heat to a simmer for 5 minutes.
  5. Remove from the heat and add the chocolate. Mix until fully combined and glossy.
  6. Pour over the base and sprinkle with flakey salt. Set in the fridge for around 2 hours. When ready, remove the case and dig in!