Orange Liqueur and Salted Caramel No Bake Chocolate Tarts
This is a Virgo Special, a combination of two recipes by two Virgos, my dearest friend Bhavna Kamath and yours truly. We are classmates, born a day apart. Happy Birthday to us!
Credit: Salted Caramel Recipe, Bhavna Kamath
For Chocolate Tart
• 32 Oreo cookies
• 100 gms melted butter
For Salted Caramel
• 1 cup sugar
• 5 tbsp room temperature regular
• ½ cup cream
• 1/4 tsp salt
• 340 gms dark chocolate (or semi sweet if you like)
• 226 gms cream
• 15 ml orange Liqueur
• Rind of one orange
• Orange Slices
• Granulated Salt
• Icing Sugar, optional
In a food processor blend the Oreo biscuits (with cream) to fine crumbs. Pour melted butter over this and pulse till the butter is evenly distributed. Press cookie mixture into the tart pan using the back of a measuring cup and your fingers. Using the back of a measuring cup makes the exercise less messy. Place in the freezer while you prepare the caramel and ganache. It took me about 30 minutes in the freezer.
In a heavy bottomed pan, heat sugar over a low flame. Do not stir or you will get sugar crystals. When sugar starts melting, swirl the pan gently to ensure even heat distribution. As soon as the sugar melts and turns to light amber, add butter. Take the pan off the heat and add the cream kept at room temp. Stir in 1/4 tsp salt. Transfer to jar and let cool.
Remove tarts from the freezer and demould carefully. Put them back in the tart shell as it’s easier to handle. Pour salted caramel over the crust and return to the freezer for 30 minutes while you prepare the ganache.
In a saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and add chocolate. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate. I divided this mixture into two parts. To one part I added orange liqueur and the rind of one orange. (You can omit the liqueur and add 1 tbsp of fresh orange juice)
Pour the ganache filling over the salted caramel and return the fridge. Refrigerate for at least 3 hours or overnight.
Before serving, pop out from the tart pan. Garnish with salt or orange slices or powdered sugar. Cut into small slices and serve!