Salted Chocolate Tart

This Salted Chocolate Tart is a decadent treat for any chocolate lover. A smooth filling with an Oreo cookie crust that is a snap to make and only requires five ingredients.

Be warned: Serious chocolate overload in today’s post. 🍫 🍫 🍫

We have ⇢ a chocolate tart with an Oreo cookie crust, then, it’s topped with coarse sea salt. Goodness, it’s good.

It’s also really easy to make and is just right for an extra special dessert treat. Or dessert on a regular Monday evening.

Your choice. 😉

Just Five Ingredients are Needed:

• Oreo cookies
• Butter
• Chocolate chips
• Whipping cream
• Coarse sea salt

How to Make a Chocolate Salted Tart:

Make Your Crust: This crust is simply Oreo cookie crust. No, you don’t have to use the “Oreo” brand of chocolate sandwich cookies, any brand equivalent will work.

Bake Your Crust: Actually, this is optional. After pressing the crust into the tart pan, you can refrigerate for an hour or place the crust in the freezer to set for about 30 minutes.

For me personally, I find that baking the crust works better. Don’t worry about overheating your kitchen in the warm months, it only bakes for 5-6 minutes. Just be sure to let it cool before adding the filling.

Add the filling: In a saucepan, melt the butter with whipping cream. You just want this to come to a light boil. This should only take a few minutes. Keep a close eye on it…you don’t want it to burn!

Mix the melted butter/whipping mixture with chocolate chips. Then, whisk until it’s smooth and fully melted. Note: I used dark chocolate chips for mine, but, regular milk chocolate will also work.

Carefully (hot!) pour the melted chocolate into your cooled crust and spread it evenly.

Setting: Let is sit for at least 2 hours in the refrigerator before serving. You can even let it set overnight.

Serving: Sprinkle with coarse sea salt beforehand. If you have some “I don’t like salt on my desserts” people in your life (which I do), you can simply sprinkle individual pieces instead of the whole tart.

The tart pan: You can find a link to the pan in the below recipe card. It’s a 9 inch pan with a removable bottom.

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