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The salted caramel cherry chocolate tart on a cake stand.
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Salted Caramel Cherry Chocolate Tart with Torched Meringue

A buttery, crisp Oreo cookie crumb tart shell is filled with luscious layers of cherry jam, rich chocolate custard, and salted caramel—all topped off with torched Swiss meringue.
Course Dessert
Keyword chocolate, oreo, pastry, salted caramel, tart
Prep Time 1 hour
Cook Time 1 hour
Resting Time 2 hours
Total Time 4 hours
Servings 12 servings
Author Lexis

Equipment

  • 11-inch removable bottom tart pan
  • Food processor (or use a plastic bag and a rolling pin)
  • Chef's knife and cutting board
  • Silicon spatulas or wooden spoons
  • Stainless steel saucepan
  • Whisk
  • Small mixing bowls
  • Heavy-duty skillet/pan
  • Double-boiler  (or a heat-proof bowl set over a small saucepan)
  • Candy thermometer
  • Stand mixer.
  • Piping bag and tip (or just use a spatula)
  • Kitchen torch

Ingredients

Chocolate Oreo Cookie Crumb Crust and Jam Layer

  • 1 package Oreos (about 30 cookies)
  • 6 tbsp butter (melted)
  • 1/2 tsp fine sea salt
  • 1/3 cup cherry jam

Chocolate Custard

  • 2 cups milk
  • 1/2 cup granulated white sugar
  • 4 oz semi-sweet chocolate bar (chopped into small pieces)
  • 2 1/2 tbsp cornstarch
  • 3 egg yolks (separated carefully; set the whites aside for the meringue)
  • 2 tbsp butter
  • 1 tsp spiced rum (or vanilla extract)

Salted Caramel

  • 3/4 cup granulated white sugar
  • 4 tbsp butter (room temperature)
  • 1/4 cup heavy cream (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp spiced rum (or double vanilla extract)
  • 1 tsp fine sea salt (plus more for garnish)

Swiss Meringue

  • 3 egg whites (separated carefully to avoid yolk contamination)
  • 3/4 cup granulated white sugar
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract

Instructions

Chocolate Oreo Cookie Crumb Crust and Jam Layer

  • Pulse 1 package Oreos in a food processor (or use a plastic bag and a rolling pin) to fine crumbs.
  • Melt 6 tbsp butter and stir it, along with the 1/2 tsp fine sea salt into the Oreo crumbs until evenly combined.
  • Press the crumb crust mixture into the tart pan and up the sides. Use the bottom of a measuring cup to smooth out the corners, if needed.
  • Bake at 350 degrees F for 12 minutes. Let cool.
  • Spread 1/3 cup cherry jam evenly on the bottom of the tart crust.

Chocolate Custard

  • Combine 2 cups milk, 1/2 cup granulated white sugar, and 4 oz semi-sweet chocolate bar (finely chopped) in a saucepan, stirring constantly over medium-low heat until melted.
  • Turn the heat to medium and let the milk scald (form tiny bubbles around the edge.) Stir it frequently to prevent burning.
  • In the meantime, whisk together the 2 1/2 tbsp cornstarch and 3 egg yolks in a separate bowl.
  • Once the milk bubbles gently around the edges, pour a few tablespoons into the yolk/starch mixture while whisking it together.
  • Pour this mixture back into the hot pan, simmering and stirring constantly until it thickens enough to coat the back of a spoon, about 3-4 minutes.
  • Remove from heat. Stir in the 2 tbsp butter and 1 tsp spiced rum until melted and combined. Let it cool slightly for a minute or two (not all the way), and spoon it into the tart crust over the jam.
  • Cover the surface of the custard with plastic wrap and refrigerate for at least two hours or overnight.

Salted Caramel

  • Heat 3/4 cup granulated white sugar in a heavy-bottomed pan over medium heat, stirring occasionally. It'll clump up first, then slowly turn into a liquid. Watch carefully to prevent burning.
  • Let the sugar reach a dark amber color at 350 degrees F. Add the 4 tbsp butter and stir constantly until smooth.
  • Remove from heat and carefully pour in 1/4 cup heavy cream—it'll sputter and bubble up. Keep whisking vigorously until it smoothes out.
  • Add the 1 tsp vanilla extract, 1 tsp spiced rum, and 1 tsp fine sea salt. Let cool slightly so you don't melt the chocolate custard.
  • Pour over the chilled chocolate custard. Garnish with additional sea salt flakes.

Swiss Meringue

  • Set up your double boiler and bring a small amount of water in the bottom pan to a boil. The water shouldn't touch the top bowl.
  • In the top bowl of the double boiler, combine 3 egg whites, 3/4 cup granulated white sugar, and 1/8 tsp cream of tartar.
  • Whisk constantly until the mixture reaches 160 degrees F and the sugar completely dissolves.
  • Pour the meringue into the bowl of a stand mixer and whip, first on medium-high, then on high, for five to ten minutes or until stiff peaks form.
  • Add 1/2 tsp vanilla extract and beat to combine.
  • Place the meringue in a piping bag and decorate your tart with it. Carefully use the kitchen torch to brown the meringue.
  • Serve immediately for best results.