Salted Caramel Pecan Chocolate Tart
Easy Salted Caramel Pecan Chocolate Tart — no bake with an Oreo crust, salted caramel layer, toasted pecans, and dark chocolate ganache finished with flaky sea salt. Three distinct layers, 30 minutes active time, refrigerator-set.
Equipment
- 9-inch tart pan with removable bottom
- food processor
- Medium saucepan or microwave-safe bowl
- Flat measuring cup (for pressing crust)
- Sharp knife
Ingredients
Oreo Crust
- 24 Oreo cookies filling included — pulsed to fine crumbs
- 4 tbsp unsalted butter, melted
Salted Caramel Layer
- 0.75 cup thick salted caramel sauce store-bought or homemade — must be spoonable not pourable
- flaky sea salt pinch over the caramel layer
Pecan Layer
- 0.75 cup pecan halves toasted in a dry skillet 4 to 5 minutes
Dark Chocolate Ganache
- 8 oz dark chocolate (60-70% cacao), finely chopped bar chocolate preferred over chips
- 0.75 cup heavy cream heated until steaming but not boiling
Finishing
- flaky Maldon sea salt generous pinch over ganache immediately after pouring
- extra caramel sauce thin zigzag drizzle over ganache
- whole toasted pecan halves arranged decoratively around the edge
Instructions
- Pulse 24 Oreos to fine crumbs in a food processor. Mix with 4 tbsp melted butter. Press firmly into a 9-inch tart pan with removable bottom using the flat bottom of a measuring cup — spend a full 2 minutes compacting. Refrigerate 20 minutes.
- Pour ¾ cup of salted caramel sauce over the chilled crust. Add a pinch of flaky sea salt. Refrigerate 30 minutes until the caramel is firm.
- Toast pecans in a dry skillet 4 to 5 minutes until fragrant. Roughly chop half. Press pecans into the firm caramel — whole halves decoratively plus chopped pieces scattered. Refrigerate 10 minutes.
- Make the ganache: pour steaming heavy cream over finely chopped chocolate. Let sit 2 minutes. Whisk from the center outward until completely smooth and glossy.
- Pour ganache from the center of the tart, letting it spread naturally to the edges. Tap gently to release air bubbles. Immediately scatter flaky sea salt over the surface. Drizzle extra caramel in a thin zigzag. Arrange whole toasted pecans around the edge.
- Refrigerate for at least 2 hours until ganache is completely firm. Remove 15 minutes before serving. Slice with a warm sharp knife, wiping between cuts.
Notes
Chill each layer before adding the next — this is what creates distinct, clean layers in the finished slice. Press the Oreo crust very firmly for 2 full minutes. Use a tart pan with a removable bottom. Pour ganache from the center and let it self-level for a mirror-flat surface. Add flaky salt immediately after pouring ganache while it's still fluid. Make 24 hours ahead for best flavor and firmness. Bring to room temperature 15 minutes before serving. Run knife under hot water and wipe between each cut.