This fudge caramel coffee cream tart is perfect for Valentine’s Day or any day worth celebrating. It is a NO-BAKE recipe so not only is it delicious it is EASY. Oreo cookie crust, fudge ganache, caramel cream cheese and coffee cream topping is sure to satisfy your sweet tooth and make it’s way into anyone’s heart.
I LOVE chocolate. . . I love caramel and I LOVE LOVE . . . Coffee! I guess love is in the air today isn’t it?! This dessert was actually inspired from a layered dessert my husband and I had on an amazing tropical vacation together.
It is very cold in Montana this week and we have been remniscing and wishing we were back in Antigua. *Sigh*
We can’t go to a tropical island so let me share this delicious and easy tart recipe with you. The crust is oreo and the first layer is lusciously rich chocolate ganache. I love the word ganache. Don’t you? it is so FANCY. Layer number two is sweetened cream cheese. If that isn’t enough, the top layer is smooth and light whipped coffee cream. Top it all with luscious chocolate curls and SWOON . . . I’m done for!
Here what you will need and how to make it. ENJOY –
You Will Need:
Oreos, butter, light corn syrup, milk and semi-sweet chocolate chips, heavy whipping cream, cream cheese, vanilla, powder sugar, instant coffee granules, instant vanilla pudding and shortening.
How to put this Fudge Caramel Coffee Cream Tart all together:
Crust:
- 12 Oreos
- 4 Tbsp. (1/2 stich) melted butter
You can use a deep dish pie pan or cake pan but a cheesecake or spring form pan works best.
Lightly butter the sides of your pan.
Crush Oreos in a food processor. If you don’t have a food processor you can place them in ziplock bag and crush with rolling pin.
Melt butter in microwave and pour into crumbs.
When crumbs are moist press into the bottom of your pan and pop it in the freezer while you prepare the ganache layer.
Layer 1: Ganache
- 1/2 C milk chocolate chips
- 1/2 C. Semi-sweet or dark chocolate chips
- 3 Tbsp. Butter
- 1/2 Tbsp. light corn syrup
- 1/2 C. heavy cream
Place chocolate, butter and corn syrup in a mixing bowl.
Warm heavy cream in a double boiler or in microwave for 1 minute plus until HOT. Do not boil the cream no matter what method you use or it will curdle.
Pour hot cream over chocolate and LET SIT FOR 3 mins.
Whisk chocolate and cream until smooth, silky and shiny.
Let cool slightly and pour into cooled Oreo crust.
Pop everything back into the freezer to set while you prepare the Caramel Cream Cheese layer.
Layer 2: Caramel Cream Cheese
- 8 oz softened cream cheese
- 3/4 C. brown sugar
- 1 tsp. vanilla
With the whisk attachment whisk softened cream cheese, brown sugar and vanilla until all is smooth and creamy.
You will probably have to stop numerous times to scrap down the bowl and TASTE the yummy-ness. Hey you are the cook here . . . It’s your right to taste test!
Remove the pan from the freezer and make sure the ganache layer is set. It should feel firm and not squishy. If it is too soft you have to wait to spread cream cheese layer. Just pop it back in the freezer and proceed with whipped cream if you need more time.
If it is ready, spread the cream cheese layer over the ganache layer. Mercy this is sinful!!
You guessed it, pop everything back in freezer and prepare the whipped cream.
Topping: Coffee Sweetened Whipped Cream
- 1 C. cold heavy cream
- 1/4 C. powder sugar
- 1 and 1/2 tsp. INSTANT coffee granules
- 1 tsp. INSTANT vanilla pudding mix
Okay this coffee flavored whipped cream is so good, I could eat it on a flip-flop! The key is INSTANT coffee granules for the flavor (regular coffee grounds will NOT mix in correctly) and instant vanilla pudding mix to stabilize the cream so it doesn’t deflate and melt.
Start with a COLD mixing bowl and whisk attachment. A cold mixing bowl makes this whip up quicker and nice and fluffy.
Place cold cream, sugar, coffee granules and pudding mix in bowl of stand mixer (or food processor could work too!)
Start at medium speed so cream doesn’t SLOP everywhere. . . ask me how I know!! As the cream thickens you can increase speed to high.
Continue to whisk on high until cream forms stiff peaks. See picture below.
Now that’s a stiff peak!
Spoon cream mixture into a piping bag or large ziplock. Snip the end so that you can pipe little 1/2 inch mounds all over the top of the caramel cream cheese layer.
Pop pan BACK in freezer or refrigerator and move on to THE LAST STEP. Oh heaven here comes CHOCOLATE CURLS!
Garnish: Chocolate Curls
- 1/2 C. Semi-sweet chocolate chips
- 1 Tbsp. shortening
Microwave chocolate and shortening for 30 second intervals, stirring in between until melted and smooth. Don’t BURN it or if you do start over. . . That is what I do! LOL!
Grab your COLD sheet pan out of the freezer or refrigerator and drizzle the melted chocolate all over the BACK of the pan. Spread it into a thin layer with an angled spatula.
Place the chocolate covered pan back in the refrigerator or in the freezer for a few minutes.
After the chocolate sets up slightly, take the side of a fork or small metal spatual and with medium pressure drag it from one end of pan to another forming small curls of chocolate.
Continue doing this until all chocolate is curled on the pan then refreeze the pan to set the curls.
Pile on top of the completed tart and ADMIRE THE PERFECTION!
Voila! You are done and ain’t she a beauty. You can cover and refrigerate this or even freeze for a few days. Take out of freezer to allow to thaw slightly before slicing. You can eat this as is or of course amp it up even more with with fresh berries or a drizzle of caramel sauce. Enjoy!
Comment below with your favorite decadent dessert!
Try these other scrumptious recipes!
Homemade Raw Milk Gelato
The BEST Soft Chocolate Chip Cookies
Pin this Fudge Caramel Coffee Cream Tart recipe for Later!
Fudge Caramel Coffee Cream Tart
This simple NO-BAKE tart is easy and such a sweet treat. It has an Oreo crust, layers of chocolate ganache, caramel cream cheese, sweetened coffee whipped cream and gorgeous chocolate curls. This dessert is FANCY but also simple enough to make for a weeknight treat.
Ingredients
Crust
- 12 Oreos
- 4 Tbsp. (1/2 stick) melted butter
Layer 1: Ganache
- 1/2 C. milk chocolate chips
- 1/2 C. semi-sweek or dark chocolate chips
- 3 Tbsp. butter
- 1/2 Tbsp. light corn syrup
- 1/2 C. heavy cream
Layer 2: Caramel Cream Cheese
- 8 oz. room temperature cream cheese
- 3/4 C. brown sugar
- 1 tsp. vanilla
Topping: Coffee Sweetened Whipped Cream
- 1 C. cold heavy whipping cream
- 1/4 C. powdered sugar
- 1 and 1/2 tsp. instant coffee granules
- 1 tsp. Instant vanilla pudding mix
Garnish: Chocolate Curls
- 1/2 C. Semi-sweet chocolate chips
- 1 Tbsp. shortening
Instructions
Prepare Utensils:
This recipe will require chilled mixing bowl for whipped Cream and a chilled baking sheet to make the chocolate curls. You will need a deep sided 6-8 inch dish. Cheesecake or spring form pan works best but you could use a cake pan or pie plate too.
For the Crust:
- Lightly butter sides of your dish or pan.
- In a food process crush Oreos to fine crumbs.
- Mix in melted butter until Oreo crumbs are moist and hold together.
- Press buttered crumbs into bottom of pan.
- Pop pan into freezer while you prepare ganache layer.
Layer 1 Ganache:
- Place chocolate chips, butter and corn syrup a mixing bowl.
- Warm heavy cream either in microwave or in double boiler hot but not boiling. If using microwave heat for 1 minute, stir heat for 30 sec intervals until hot. If using double boiler heat until hot but DO NOT BOIL>
- Pour hot cream over chocolate in bowl.
- Let sit for 3 mins.
- Whisk until chocolate mixture is silky smooth and shiny.
- Let cool slightly and pour into Oreo crust.
- Pop back in freezer while you prepare Caramel Cream Cheese layer.
Layer 2 Caramel Cream Cheese:
- In bowl of stand mixer with whip attachment place cream cheese, brown sugar and vanilla (a food processor would work well here too)
- Beat at medium speed, stopping to scrap sides until cream cheese mixture is light and fluffy.
- Grab pan out of refrigerator and check to be sure ganache layer is cooled and firm to touch. (Do NOT ATTEMPT TO SPREAD CREAM CHEESE LAYER UNTIL GANACHE LAYER IS FIRM.) If you need more time set cream cheese mixture to the side and make the whipped cream.
- Spread cream cheese mixture over top of ganache.
Topping Coffee Sweetened Whipped Cream:
- Start with a cold bowl of stand mixer and whip attachment.
- Place cold whipping cream, sugar, coffee granules and pudding mix
- Start at medium speed gradually increasing speed to high as cream mixture thickens.
- Whip until cream forms stiff peaks. This will take up to 5 minutes so be patient but don't let it go to far or the cream will break and form globs instead of being smooth.
- Spoon cream into piping bag or large zip-lock with end snipped to about 1/2 inch width.
- Pipe little mounds of cream all over top of caramel layer. Beautiful!
- Pop whole thing back in freezer while you prepare chocolate curls. You are almost done!
Garnish Chocolate Curls:
- In a microwave safe bowl place chocolate chips and shortening.
- Melt for 30 seconds in microwave, stir and put back for another 30 seconds until melted and smooth. (only heat for 30 second intervals so you don't burn chocolate)
- Grab your COLD sheet-pan out of refrigerator.
- Drizzle melted chocolate over the BACK of the cold pan.
- Using an angled spatula spread chocolate into thin layer. Pop cookie sheet into freezer or refrigerator for just a few minutes.
- When chocolate is set but not completely solid take the side of a fork or a small metal spatula and with medium pressure scrape across the top of chocolate forming small curls.
- Leave all your beautiful curls on top of the pan put them in the freezer to set.
- Remove tart out of freezer and top with chocolate curls.
Cover, refrigerate or freeze until ready to serve. If frozen, thaw slightly before slicing and serving.
Notes
This is RICH and DECADENT. A small slice goes a long way.
Serve with fresh berries or a drizzle of caramel sauce.
Loose raspberry or strawberry jelly with a little water and drizzle over top. Delicious!!
