Topped with pretzels and caramel cubes and filled with Oreo cream and pumpkin puree, this caramel Oreo pumpkin tart is an ultimate dessert recipe to try this fall.
I love pretzels - either big ones or the small crisps -, caramel makes me feel delighted, pumpkin is my favorite fall veggie and Oreos are to die for. And here’s a great recipe that brings all these together: Caramel Oreo pumpkin tart.
This was a kind of improvised recipe. Actually I walked into the kitchen with a different idea in mind, but I somehow came up with this tart. I was planning to make Oreo salted caramel bites, but the pumpkin at home helped me to create this recipe.
Oreos were both in the crust and the filling. To make the crust, I scraped the cream off the Oreos, finely processed the crumbs with some sugar, melted butter and egg white, pressed the mixture into greased pan and baked shortly. For the filling I mixed the cream from Oreos with pumpkin puree and powdered sugar. Finally topped this tart with pretzel crisps and caramel cubes. After 30 minutes of baking, the caramel and pretzels had already become caratzels!
This is a rather easy and extremely delicious dessert recipe you can make any time. It doesn’t take a lot of time to make, but refrigerating it for at least a few hours brings it to a stiff and nice texture. First let your tart cool down, and later refrigerate.
I have no doubts that the folks and friends will love this caramel Oreo pumpkin tart. You can savor this yummy tart with a cup of coffee as an afternoon snack, or any time you crave for sweets. If you are expecting guests, don’t forget to hide your tart somewhere back in the fridge to prevent potential theft by the family members.
Yields 2 tarts
Topped with pretzels and caramel cubes and filled with Oreo cream and pumpkin puree, this caramel Oreo pumpkin tart is an ultimate dessert recipe to try this fall.
20 minPrep Time
40 minCook Time
1 hrTotal Time
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Ingredients
- 20 Oreos
- 20 -25 Pretzel crisps
- 10-12 caramel cubes
- 1 ½ cup pumpkin puree
- 2 tbsp brown sugar
- 1 tbsp powdered sugar
- 3 tbsp melted butter
- 2 tsp egg white
Instructions
- Pre heat oven to 325F / 160C
- Scrape the white cream filling out of the Oreos and set aside
- Break the biscuits (you’ll have 40 of them) into small pieces
- Add 2 tbsp brown sugar,3 tbsp melted butter, and 2 tsp egg white into the crumbs
- Put the mixture in a food processor and mix at low speed until well combined
- Press the mixture into two tart pans (6 inch/16 cm each, lined with parchment paper and sides greased)
- Bake for 8 minutes and remove from the oven to cool down
- Heat the oven to 360F / 180C
- Mix the Oreo cream, pumpkin puree and 1 tbsp powdered sugar until well combined (at low speed)
- Divide the mixture into two pans evenly
- Halve the caramel cubes
- Top the pans with pretzels and caramel (I used mostly chocolate caramel cubes)
- Bake for 30 minutes
- (If the caramels don’t melt totally, you can bake for a little longer)
- After the tarts cool down, refrigerate at least 3 hours
Wow, this is like six treats rolled into one. My dentist might not approve, but my stomach definitely does. 😉
Dentists are usually right, but sometimes you should listen to your stomach. Thank you.