Decadent No-Bake Baileys Salted Caramel Chocolate Mousse Oreo Tarts
Prepare to be utterly captivated by these truly magnificent No-Bake Baileys Salted Caramel Chocolate Mousse Oreo Tarts. This recipe is a celebration of indulgence, combining a symphony of textures and flavors into an easy-to-make dessert that requires no oven time. Imagine a robust and crunchy Oreo cookie crust, generously layered with a luscious, gooey Baileys-infused salted caramel, and then topped with an incredibly light yet intensely rich Baileys chocolate mousse. For an optional, yet highly recommended, finishing touch, a sprinkle of homemade peanut brittle adds a fantastic textural contrast, elevating each tart into a sublime experience. Perfect for a special occasion or simply a luxurious treat, these tarts promise pure dessert bliss.
The Inspiration: From Leftovers to a No-Bake Masterpiece
Every great recipe often begins with a spark of inspiration, and for these delightful tarts, it was a simple surplus of Oreos. After creating a batch of red velvet brownies with Oreo cream cheese mousse, a handful of those iconic cookies remained. While a casual snack was certainly an option, the allure of transforming them into something even more spectacular was irresistible. The idea of crafting tarts had been brewing, initially with the thought of traditional pastry bases. However, those leftover Oreos presented a much more exciting, and wonderfully straightforward, alternative: a rich, dark, and crunchy Oreo biscuit base. This simple yet ingenious swap immediately set the stage for a no-bake wonder, ensuring a foundational layer of intense chocolate flavor and satisfying crunch.
Coinciding with this discovery was a recent, delightful obsession with mousse. This airy, creamy dessert seemed to be the perfect counterpoint to any rich base, offering a light finish that leaves you feeling satisfied, not heavy. But to truly elevate these tarts, a sophisticated, boozy element was needed. A quick survey of the liquor shelf, while not boasting an extensive collection, yielded a clear and perfect candidate: Baileys Irish Cream. Its creamy texture, subtle sweetness, and distinct hint of whiskey promised to infuse the tarts with an irresistible warmth and depth that few other liqueurs could match. This happy coincidence of leftover Oreos and a splash of Baileys paved the way for a dessert that is both easy to create and profoundly luxurious to experience.
The Magic of Baileys: Infusing Every Layer
The strategic inclusion of Baileys Irish Cream is what truly sets these tarts apart. It’s not just an afterthought; it’s an integral component that enhances two key elements: the salted caramel and the chocolate mousse. For the salted caramel, a portion of the heavy cream is cleverly replaced with Baileys, creating a velvety, smooth caramel that carries a delicate, boozy undertone. This Baileys-infused salted caramel is, to put it mildly, astonishingly good. Its rich, buttery sweetness balanced by a hint of salt and the warmth of Irish cream makes it dangerously addictive. In fact, it’s so tempting that you might find spoonfuls mysteriously disappearing during preparation. Therefore, a friendly piece of advice: consider doubling the caramel recipe from the outset. The amount specified in the recipe is just enough for filling the four tarts and providing a minimal drizzle, leaving no room for “taste-testing” mishaps. An extra batch ensures you have plenty for the tarts, plus a little left over for future indulgence or as a decadent topping for ice cream.
Beyond the caramel, Baileys also plays a starring role in the chocolate mousse. A carefully measured amount is incorporated into the dark chocolate base, ensuring that its signature flavor is present but never overpowering. This delicate balance allows the robust notes of the dark chocolate to shine through, while the Baileys adds a sophisticated, creamy warmth that makes the mousse exceptionally smooth and decadent. The result is a mousse that is light, airy, deeply chocolatey, and carries a subtle, enchanting hint of Irish cream. This thoughtful layering of Baileys throughout the dessert guarantees a cohesive flavor profile that’s both comforting and undeniably elegant, making each bite a harmonious blend of sweet, salty, and spirited notes.
Effortless Elegance: The Beauty of a No-Bake Dessert
One of the most appealing aspects of these Baileys Salted Caramel Chocolate Mousse Oreo Tarts is their entirely no-bake nature. This feature makes them an absolute dream for entertaining, especially when you prefer to avoid turning on the oven or simply desire a dessert that comes together with minimal fuss. Despite comprising several distinct components – the crispy Oreo crust, the rich Baileys salted caramel, and the airy Baileys chocolate mousse – each element is surprisingly quick and straightforward to prepare. There’s no need to contend with delicate pastry dough, blind baking, or the complexities of oven temperatures. This recipe is designed to be a stress-free culinary adventure, allowing you to enjoy the process of layering delectable flavors and textures.
The Simple, Crunchy Oreo Crust
The foundation of these spectacular tarts is a triumph of simplicity and taste. A base made from finely crushed Oreos, bound together with melted butter, creates a sturdy, intensely chocolatey, and wonderfully crunchy crust. This not only provides a fantastic textural counterpoint to the smooth, creamy fillings but also infuses the entire tart with that universally beloved Oreo flavor from the very first bite. It’s an ingenious shortcut that delivers maximum impact with minimal effort, making preparation swift and ensuring a perfect base every time.
The Luscious Baileys Salted Caramel
Crafting the salted caramel might sound intimidating, but it’s a relatively simple process that yields incredible results. By carefully melting sugar and water into a rich amber liquid, then whisking in heavy cream, Baileys, and butter, you create a velvety, flowing caramel. The final touch of sea salt is critical, as it perfectly cuts through the sweetness, creating that irresistible sweet-and-salty dynamic that defines exceptional salted caramel. The Baileys adds an extra dimension of warmth and creaminess that is simply divine.
The Velvety Baileys Chocolate Mousse
The Baileys chocolate mousse is the airy crown jewel of these tarts, offering a delicate yet profoundly satisfying chocolate experience. Made with good quality dark chocolate, a touch of milk, an egg yolk for richness, and a generous splash of Baileys, it boasts a deep, complex chocolate flavor. The secret to its ethereal lightness lies in the perfectly whipped and gently folded-in egg white, which transforms the rich chocolate base into a fluffy, cloud-like confection. This mousse achieves an exquisite balance between richness and a melt-in-your-mouth delicacy, leaving a lingering taste of premium chocolate and smooth Irish cream.
The Optional Peanut Brittle: A Touch of Extra Crunch
While these tarts are undeniably superb on their own, an optional addition of homemade peanut brittle elevates them to an even higher plane of dessert perfection. This delightful topping provides a crucial textural contrast – a crisp, slightly chewy, and wonderfully nutty crunch that harmonizes beautifully with the smooth, gooey caramel and the soft mousse. Making peanut brittle is surprisingly easy, requiring just two simple ingredients: caster sugar and salted peanuts. It comes together quickly, transforming into a brittle sheet that can be broken into shards or crumbles. Like the Baileys salted caramel, this brittle is incredibly addictive to snack on, so if you choose to include this fantastic extra, consider preparing a double batch. You’ll thank yourself for having extra for topping the tarts and for enjoying as a standalone treat. Just remember to add the brittle pieces right before serving to ensure they maintain their optimal crispness and don’t soften in the fridge.
The Recipe: Baileys Salted Caramel & Chocolate Mousse Oreo Tarts
Baileys Salted Caramel & Chocolate Mousse Oreo Tarts
Ingredients
Tart Base
- 154 g Oreos (1 standard packet, approximately 14 cookies)
- 60 g (¼ cup) unsalted butter, melted
Baileys Salted Caramel
- 100 g (½ cup) caster (superfine) sugar
- 20 ml (1 tbsp + 1 tsp) water
- 65 ml (¼ cup + 1 tsp) double (heavy) cream
- 30 ml (⅛ cup) Baileys Irish Cream
- 10 g (1 tbsp) unsalted butter
- ⅛ – ¼ tsp sea salt, to taste
Baileys Chocolate Mousse
- 60 g (2 + ⅓ oz) good quality dark chocolate, finely chopped
- 25 ml (scant ⅛ cup) full-fat milk
- 1 large egg yolk
- 25 ml (scant ⅛ cup) Baileys Irish Cream
- 1 large egg white
- 15 g (1 slightly heaped tbsp) caster (superfine) sugar
Peanut Brittle (optional, for garnish)
- 50 g (¼ cup) caster (superfine) sugar
- 50 (2 oz) salted peanuts, roughly chopped
Instructions
To Make the Tart Bases:
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Begin by preparing your irresistible Oreo crust. Place the entire packet of Oreos into a food processor and blitz until they have transformed into very fine, even crumbs. This fine texture is crucial for a smooth and compact base that holds together well. Next, add the melted butter and blitz again, ensuring the butter is thoroughly incorporated. The mixture should resemble wet sand, holding together when pressed. If you don’t have a food processor, a heavy-duty ziplock bag and a rolling pin will do the trick – bash the Oreos violently until finely crushed, then transfer to a bowl and stir in the melted butter until well combined.
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Evenly divide the crumb mixture among four 10cm (4 inch) loose-bottomed tart tins. Using the back of a spoon or your fingertips, firmly press the mixture across the base and up the sides of each tin. Pack it down tightly to ensure a solid, sturdy crust that won’t crumble when unmolded. The firmer you pack it, the better your tart bases will hold their shape and structure.
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Once formed, place the tart bases into the freezer. This chilling step is essential for them to firm up quickly and set properly, providing a stable foundation while you proceed with making the luscious Baileys salted caramel layer.
To Make the Baileys Salted Caramel:
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For the heart of your tarts, combine the caster sugar and water in a heavy-bottomed, light-colored saucepan. A light-colored pan allows you to monitor the caramelization process more easily, preventing accidental burning. Heat the mixture gently over medium heat, swirling the pan occasionally to distribute the sugar – *do not stir* at this stage, as stirring can encourage crystallization. Continue heating until the sugar has fully melted and transformed into a beautiful amber color. This indicates it has reached the perfect caramel stage.
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Immediately remove the saucepan from the heat. Carefully, but quickly, pour in the heavy cream. Be prepared for it to bubble up ferociously as the cold cream hits the hot sugar – this is a normal and expected reaction. Once the bubbling subsides slightly, add the Baileys Irish cream and the butter. The Baileys will infuse the caramel with its signature creamy, boozy notes, while the butter adds richness.
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Return the pan to a very low heat and cook, stirring constantly with a whisk or spatula. Continue to stir for a couple of minutes until the caramel is completely smooth, all ingredients are well combined, and it has a thick, glossy consistency. Ensure any sugar crystals clinging to the sides of the pan are stirred in or wiped away with a wet pastry brush.
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Remove the caramel from the heat and stir in the sea salt. Start with ⅛th teaspoon, then carefully taste (it will be hot, so exercise caution!) and add more salt, up to ¼ teaspoon, according to your preference for a perfectly balanced sweet and salty flavor. Allow the caramel to cool slightly until it is still runny and warm, but not piping hot, as this consistency is ideal for spreading without damaging the crust.
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Retrieve the chilled tart bases from the freezer. Spoon a generous tablespoon of the warm Baileys salted caramel into the base of each Oreo crust, spreading it evenly to form a decadent layer. Return the tarts to the freezer to firm up the caramel layer quickly while you prepare the chocolate mousse. Reserve any remaining caramel in the fridge; it will be used for a final drizzle before serving to enhance presentation and flavor. Remember our recommendation to make a double batch of caramel for optimal enjoyment and to avoid any pre-serving “disappearance”!
To Make the Baileys Chocolate Mousse:
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For the light and airy mousse, place the finely chopped dark chocolate and milk in a heatproof bowl. Set this bowl over a saucepan of gently simmering water (ensure the bottom of the bowl does not touch the water, as direct heat can seize chocolate). Heat, stirring occasionally, until the chocolate has completely melted and the mixture is smooth and glossy. Remove from heat and vigorously whisk in the egg yolk until fully incorporated and the mixture is emulsified. Then, whisk in the Baileys Irish cream, ensuring it’s thoroughly combined with the chocolate mixture for a uniform flavor.
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In a separate, meticulously clean, dry bowl (any trace of grease can prevent the egg whites from whipping properly), whisk the egg white until soft peaks begin to form. Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk. Keep whisking until the meringue mixture is very thick, glossy, and holds stiff peaks. This stable meringue is crucial for giving the mousse its desired light and airy texture.
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Gently fold the whipped egg white into the chocolate mixture. It can be helpful to first whisk a small amount of the egg white into the chocolate to lighten the mixture, then gently fold in the remaining meringue in two or three additions. Use a spatula and a light, folding motion to preserve the airiness, ensuring no white streaks remain and the mixture is homogenous. Avoid over-mixing, which can deflate the mousse.
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Divide the delicate chocolate mousse evenly among the prepared tart bases, spreading it smoothly to fill the tins. Place the tarts into the fridge and chill for at least a couple of hours, or until the mousse is completely set and firm to the touch. This allows the flavors to meld and the mousse to achieve its perfect texture.
To Make the Peanut Brittle (Optional):
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If you choose to add the delightful crunch of peanut brittle, begin by lining a small baking tray with greaseproof paper (parchment paper). This will prevent the brittle from sticking and make it easy to remove once set.
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Place the caster sugar in a small, heavy-bottomed, light-colored saucepan. Heat the sugar gently over medium heat, swirling the pan occasionally but *without stirring*, until the sugar has fully melted and transformed into a lovely caramel color. Watch it carefully as it can burn quickly once it reaches this golden stage.
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Immediately remove the pan from the heat. Tip in the roughly chopped salted peanuts and stir quickly with a heatproof spatula to ensure they are thoroughly coated in the molten sugar. Then, immediately pour and spread the mixture out onto the prepared tray, spreading it as thinly as possible with the spatula. Allow it to cool completely and harden at room temperature, which should take about 15-20 minutes.
To Serve Your Decadent Tarts:
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For optimal enjoyment and to allow the mousse to soften slightly and for the flavors to fully develop, remove the tarts from the fridge about 15 minutes before serving. To un-mould them easily, place each tart tin on top of a small glass or jar and gently press down on the outer rim of the tin. The loose bottom should lift out smoothly, releasing the tart. Briefly warm any reserved Baileys salted caramel until it is runny again (a quick 10-15 seconds in the microwave ought to suffice) and drizzle it generously over the tops of the tarts.
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If using the peanut brittle, once it is completely cold and hard, place it in a ziplock bag and use a rolling pin to bash it into small, appealing pieces or crumbles. Scatter these delightful brittle pieces generously over the tarts just before serving to ensure they remain crisp and crunchy, providing that perfect textural contrast. (Adding the brittle too early and storing in the fridge can cause it to lose its crispness and become sticky.)
Notes
2. Similarly, the Peanut Brittle recipe yields a small amount. If you enjoy snacking on brittle or wish for a more generous topping for your tarts, consider doubling this recipe as well. It’s quick to make and notoriously addictive, making extra a wise choice!
The Perfect Ending to Any Special Meal
These Baileys Salted Caramel Chocolate Mousse Oreo Tarts are more than just a dessert; they are a sophisticated statement that promises pure culinary delight. They make the perfect elegant, yet wonderfully comforting, end to any special meal, whether you’re hosting a dinner party, celebrating a holiday, or simply craving a truly luxurious treat for yourself. The seamless combination of the crunchy Oreo biscuit base, the smooth and intensely flavorful Baileys-infused salted caramel, and the rich yet surprisingly light Baileys chocolate mousse creates an unparalleled symphony of textures and tastes. Each bite delivers a harmonious blend of sweet, salty, creamy, and crunchy elements, culminating in what can only be described as a slice of heaven nestled within a crisp, chocolatey crust. Prepare for compliments – these tarts are destined to become a beloved favorite!
We sincerely hope you enjoy crafting and, more importantly, devouring these exceptional no-bake treats. They stand as a delicious testament to how simple ingredients, combined with a touch of creativity and a splash of Baileys, can result in a dessert that is both stunningly beautiful and utterly delicious. Happy no-baking!
We’re delighted to share these delightful tarts with fellow food enthusiasts and bloggers:
- Totally Talented Tuesdays
- Create Link Inspire
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- Fiesta Friday
- Foodie Friends Friday
