6 Ingredient Chocolate Ganache Salted Caramel Pie Recipes

SALTED CARAMEL TART

Steps:

• Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
• Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
• Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides - use something flat like a cup to assist (refer to video).
• Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

6-INGREDIENT CHOCOLATE GANACHE SALTED CARAMEL PIE

Steps:

• Finley crush the Oreos.Mix in 8 TBS of melted butter in to the crushed Oreos.Press the Oreo and Butter mixture into a light greased pie pan.Place in freezer for 10-15 minutes.
• Melt the rest of the butter, 8 TBS, in a sauce pan with brown sugar over medium heat.Stirring frequently till it gets all bubbly. Continue stirring for 1 minute.Remove from heat.
• Stir in a 1/4 Cup of the Heavy Whipping Cream until nice and smooth.
• Set aside and let it cool off for 10-15 minutes.
• Pour the caramel over the Oreo crust.
• Place back in freezer for 30 minutes.
• You do not want the caramel to freeze solid.
• Pour the chocolate chips in a glass bowl.
• In a sauce pan, heat 1 cup of heavy whipping cream to a simmer.
• Pour the hot cream over the chocolate chips, let sit for a 3-5 minutes.
• Stir till smooth.
• Pour the chocolate over the caramel and put back in the freezer for 30 minutes or until set.
• Do not over freeze.
• Just before serving, sprinkle top with flaky or course sea salt.

CARAMEL CHOCOLATE GANACHE

Steps:

• Put the chocolate into a small heat-resistant bowl and set aside.
• Put the sugar, water, and lemon juice in a saucepan over medium heat and stir just until the sugar has dissolved. Put down your spoon and let the syrup come to a boil without stirring, occasionally washing down the sides of the pan with a pastry brush dipped in water. Cook the syrup until it turns a dark amber color. Swirl the pan to distribute the color and heat.
• Once the syrup reaches the desired color, take the pan off the heat and pour in 1/3 cup of the cream. Do this carefully, as the caramel is very hot and will bubble up when you add the cream. Once the bubbling subsides stir in the rest of the cream 1/3 cup at a time, then stir in the butter a piece at a time. Place the pan back over medium heat and stir to combine all the ingredients. Once the ingredients are all incorporated into the caramel, pour it over the chocolate. Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes. With a whisk, stir the mixture slowly, starting with small circles in the middle and working your way outward, whisking a bit more briskly as you go, until you have a smooth, glossy frosting. Leave the ganache on your kitchen counter, stirring now and then to help it cool, until it reaches spreading consistency, about 3 hours. If it stiffens up too much, simply put it someplace warmer than your counter.
• Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days.