Salted Dark Chocolate Tart

Name: Salted Dark Chocolate Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 servings.
Ingredients: 1-1/2 cups Oreo cookie crumbs; 1/3 cup butter, melted; CARAMEL:; 3/4 cup sugar; 3 tablespoons water; 1/3 cup heavy whipping cream; 2 tablespoons butter, cubed; Dash salt; FILLING:; 4 cups dark chocolate chips; 1-1/4 cups heavy whipping cream; 1 teaspoon vanilla extract; 1/2 teaspoon large-crystal sea salt

When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. —Leah Tackitt, Austin, Texas

Ingredients

1-1/2 cups Oreo cookie crumbs
1/3 cup butter, melted
CARAMEL:
3/4 cup sugar
3 tablespoons water
1/3 cup heavy whipping cream
2 tablespoons butter, cubed
Dash salt
FILLING:
4 cups dark chocolate chips
1-1/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon large-crystal sea salt

Directions

In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes.
For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil).
Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes, tightly hold lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times.
Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes.
Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes.
Pour over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.