Baileys Salted Caramel & Chocolate Mousse Oreo Tarts

Irish cream salted caramel chocolate mousse oreo tarts So I had some Oreos left over from making red velvet brownies with oreo cream cheese mousse the other day. Granted, I could have just eaten them, but it seemed like more fun to come up with something to bake with them (although what I came up with doesn’t actually involve any baking). I’ve been meaning to make some tarts for a while now and although I had been planning on making pastry bases, I decided to swap those for oreo biscuit bases, topped with salted caramel and chocolate mousse. (I’ve been a bit mousse obsessed recently, pretty much everything I’ve thought of to make involves it in some form, I have no idea why I can’t get it out of my mind,…) I fancied making something boozy though, so I had a rifle through the alcohol shelf….and was more than a little disappointed with the selection…wine, ale, sake, gin and baileys. Baileys it was then…I need to stock up on booze!

Baileys chocolate mousse salted caramel oreo tartsIrish cream however, was perfect for these. I made my usual salted caramel recipe but subbed out some of the cream for baileys, I also added some to the chocolate mousse just to make sure that you could taste it…it’s definitely there but it doesn’t overpower the other flavours at all and the whole thing tastes fantastic. The baileys salted caramel is ridiculously good…so good that I highly recommend making a double recipe quantity. The recipe below makes just enough for the tarts, as in, it makes enough to fill the tarts and leave a teeny bit for drizzling…It does not make enough to account for any that “goes missing”…and I’d be very surprised if you managed to make it without any “going missing”…so yeah, make double! It will keep for a good few days in the fridge, although I severely doubt it would last that long…

Baileys salted caramel chocolate mousse oreo tartsThere is no baking involved with this recipe and although there are several elements, they are all quite quick and simple to make. I made some peanut brittle as an afterthought to scatter over the tarts before serving to add a bit of contrasting texture. It is by no means necessary, the tarts are utterly delicious by themselves, but it is tasty, quick and simple to make (just two ingredients!) and is also quite addictive to snack on…I recommend making a double recipe of that as well! These tarts make the perfect end to a special meal – chocolatey, crunchy biscuit base, topped with smooth, gooey baileys salted caramel and rich but light chocolate mousse, heaven in a crust.

irish cream chocolate mousse salted caramel oreo tartsbaileys salted caramel chocolate mousse oreo tarts peanut brittle

Baileys Salted Caramel & Chocolate Mousse Oreo Tarts

Oreo cookie crust tarts filled with Baileys salted caramel & Baileys chocolate mousse, topped with more caramel and peanut brittle. You will need four 10cm/4in loose-bottomed tart tins.
Servings 4
Author Domestic Gothess


Tart Base

  • 154 g Oreos (1 packet, 14 oreos)
  • 60 g (1/4 cup) butter, melted


  • 100 g (1/2 cup) caster (superfine) sugar
  • 20 ml (1 tbsp + 1 tsp) water
  • 65 ml (1/4 cup + 1 tsp) double (heavy) cream
  • 30 ml (1/8 cup) Baileys (Irish cream)
  • 10 g (1 tbsp) butter
  • 1/8 - 1/4 tsp salt


  • 60 g (2 + 1/3 oz) dark chocolate
  • 25 ml (scant 1/8 cup) milk
  • 1 egg yolk
  • 25 ml (scant 1/8 cup) Baileys (Irish cream)
  • 1 egg white
  • 15 g (1 slightly heaped tbsp) caster (superfine) sugar

Peanut Brittle (optional)

  • 50 g (1/4 cup) caster (superfine) sugar
  • 50 g (2 oz) salted peanuts


To make the tart bases

  1. Place the oreos in a food processor and blitz until they have become fine crumbs. Add the melted butter and blitz again until it is the consistency of wet sand. Alternatively, if you don't have a food processor, place the oreos in a ziplock bag and bash them violently with a rolling pin until they have become crumbs, tip into a bowl then stir in the butter.
  2. Divide the mixture evenly between four 10cm (4 inch) loose-bottomed tart tins and press it firmly across the base and up the sides, packing it down tightly.
  3. Place the bases in the freezer to firm up while you make the caramel.

To make the caramel

  1. Place the sugar and water in a heavy bottomed, light coloured saucepan. Heat, swirling the pan occasionally (don't stir), until the sugar has melted and turned amber.
  2. Immediately remove from the heat and pour in the cream, it will bubble up ferociously. When it has calmed down slightly, add the Baileys and the butter.
  3. Return the pan to a low heat and cook, stirring constantly, for a couple of minutes until the caramel is smooth.
  4. Remove from the heat and add the salt, start with 1/8th tsp, taste it (very carefully!) then add more salt as needed. Allow the caramel to cool slightly (it should still be runny but not piping hot, warm is fine).
  5. Remove the tart bases from the freezer and spread a generous tablespoon of the caramel into the base of each, return to the freezer while you make the mousse. Reserve any leftover caramel in the fridge to drizzle over the tarts before serving.

To make the mousse

  1. Place the chocolate and milk in a heatproof bowl over a pan of gently simmering water until the chocolate has melted, don't let the water get too hot. Stir until smooth then whisk in the egg yolk then the baileys.
  2. Whisk the egg white in a spotlessly clean bowl until soft peaks form, gradually add the sugar while whisking and continue to whisk until it is very thick and glossy and forms stiff peaks.
  3. Gently fold the egg white into the chocolate mixture, you may need to whisk a small amount of the white in first to loosen it.
  4. Divide the mousse between the tart bases then place them in the fridge until the mousse has set, a couple of hours.

To make the peanut brittle (if using)

  1. Line a small tray with greaseproof paper.
  2. Place the sugar in a small, heavy bottomed, light coloured saucepan and heat, swirling the pan (not stirring), until the sugar has melted and turned caramel coloured.
  3. Immediately remove from the heat, tip in the nuts, stir to coat then tip the mixture out onto the prepared tray. Leave until cold.

To serve

  1. Take the tarts out of the fridge about 15 minutes before serving. Un-mould them by placing the tin on top of a small glass or jar and pressing on the rim. Gently heat the remaining caramel until it is runny (10 seconds in the microwave ought to do it) and drizzle it over the tarts.
  2. Place the peanut brittle in a ziplock bag and bash it with a rolling pin until it has broken up into small pieces, scatter over the tarts. (Add the brittle just before serving as it will melt if kept in the fridge.)

Recipe Notes

1. The recipe above makes just enough caramel for the tarts...I recommend making double the quantity to account for any that goes *ahem* "missing"...
2. Likewise, the recipe only makes a small amount of peanut brittle so you might want to make double the quantity of that as well as it is quite addictive to snack on...

baileys salted caramel chocolate mousse tartsbaileys salted caramel chocolate mousse tarts (2)I’m sharing these with Totally Talented Tuesdays, Create Link Inspire, Foodie Fridays, Fiesta Friday and Foodie Friends Friday

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36 Comments on Baileys Salted Caramel & Chocolate Mousse Oreo Tarts

  1. The Chunky Chef
    February 20, 2015 at 1:11 pm (4 years ago)


    February 20, 2015 at 1:57 pm (4 years ago)

    Oh my, every single word in your recipe’s title (except &) are favorite ingredients. The party goers at Angie’s will definitely love this sweet treat you are bringing to Fiesta Friday #56 πŸ™‚

  3. Jess
    February 20, 2015 at 2:33 pm (4 years ago)

    Oh wow, these look so decadently fantastic. Thanks for bringing to the party- Happy FF πŸ™‚

  4. Nancy
    February 20, 2015 at 3:06 pm (4 years ago)

    So many of my favorite things in one delicious bite!! There is nothing I don’t like about these tarts…they look fabulous. πŸ™‚

  5. Michelle @ Giraffes Can Bake
    February 20, 2015 at 3:08 pm (4 years ago)

    Wow these are gorgeous Hannah, and I can just imagine how delicious they are! I need them!

  6. mademoisellegourmande
    February 20, 2015 at 3:58 pm (4 years ago)

    Those tartelettes are gorgeous! I cannot breath, I’m sorry. I love bailey and I made a baileys bundt cake recently as well, which was delicious by the way. I cannot belive you incorporated so many different delicious flavors into those tiny tarts. Caramel, chocolate, oreos and bailey. I cannot wait to no-bake them. I love the pictures as well, they look great. πŸ™‚
    Happy Fiesta Friday to you… πŸ™‚

  7. Sadia Mohamed
    February 20, 2015 at 4:43 pm (4 years ago)

    Omg! This is insanely good. Oreo, caramel, chocolate…whats not to like in this dessert. Btw lovely photographs too. πŸ™‚

  8. eclecticoddsnsods
    February 20, 2015 at 6:22 pm (4 years ago)

    this looks pretty intricate to make but well worth the effort, yum x

  9. Lynn | The Road to Honey
    February 20, 2015 at 11:22 pm (4 years ago)

    You some how managed to jam pack a whole truckload of indulgent delights into one little tart. I bet these were sinfully good. BTW. . .I got a chuckle out of you needing to re-stock the booze cabinet. Seems to always be the place at my place.

  10. dragonflyhome
    February 21, 2015 at 12:18 am (4 years ago)

    These look divine. So many good ingredients in one little place!

  11. Thalia @ butter and brioche
    February 21, 2015 at 2:48 am (4 years ago)

    Baileys + Caramel + Chocolate + Oreo’s?! WOW.. what a decadent combination. I bet these tarts tasted so good.

    • hannahhossack
      February 22, 2015 at 8:22 pm (3 years ago)

      Thanks Thalia πŸ™‚ They were amazing….so good in fact, that I ate 3 of the 4 of them myself…

  12. Jhuls
    February 21, 2015 at 7:18 am (4 years ago)

    You have combined all the amazing things in the world, Hanna. Happy FF. xx

  13. skd
    February 21, 2015 at 10:50 am (4 years ago)

    Caramel and Oreos!! Both my favorite ingredients to work with. The tarts look amazing. Happy FF Hanna

  14. Johanne Lamarche
    February 22, 2015 at 1:44 am (3 years ago)

    These are making it very hard to be good before my upcoming beach vacation! Look sooooo good!

    • hannahhossack
      February 27, 2015 at 11:59 am (3 years ago)

      It is very addictive… πŸ™‚

  15. Samantha Rickelton
    February 24, 2015 at 8:49 am (3 years ago)

    WOW these look absolutely stunning! I genuinely want to eat them right now! I would never have thought of putting those three ingredients together but it looks like it works VERY WELL. #tastytuesdays

    • hannahhossack
      February 27, 2015 at 11:59 am (3 years ago)

      Thank You!

    • hannahhossack
      February 27, 2015 at 12:00 pm (3 years ago)

      They ARE crazy good! πŸ™‚

  16. Lauryn
    February 24, 2015 at 11:04 am (3 years ago)

    Wow! This is like all of my favourite treats in one! When I get some time alone πŸ˜‰ I will try these out for sure!

  17. Steph @MisplacedBrit
    February 24, 2015 at 8:09 pm (3 years ago)

    It could not be possible to add more delicious words into this title!!
    Love your photography too …Food blogger appreciation at it’s highest πŸ™‚

    • hannahhossack
      February 27, 2015 at 12:00 pm (3 years ago)

      Thanks Steph πŸ™‚

  18. Honest Mum
    February 25, 2015 at 10:57 am (3 years ago)

    Unbelievably gorgeous marriage of flavours and gooieyness-yummy! Thanks for linking up to #tastytuesdays

  19. Laura@ Baking In Pyjamas
    February 25, 2015 at 7:08 pm (3 years ago)

    What a delicious combination of ingredients, these look brilliant. I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!

  20. milkandbun
    February 27, 2015 at 9:13 am (3 years ago)

    Oh, they look so delicious! Addition of baileys is definitely a perfect note! πŸ™‚

  21. lucyparissi
    March 1, 2015 at 8:37 pm (3 years ago)

    You have done it again! These are gorgeous and sound insanely delicious… I would have been completely unable to resist them. Just… awesome #CookBlogShare

    • hannahhossack
      March 3, 2015 at 9:00 pm (3 years ago)

      I can confirm that they were insanely delicious…there were four…I ate three of them…don’t judge…

  22. myrecipebookuk
    March 7, 2015 at 8:56 am (3 years ago)

    Add a scoop of ice-cream and I think you will have squeezed all of my favourite things into one dessert – yum.

    Beautiful photos as always.

    Thanks for joining in with #FoodYearLinkup x

  23. jackie
    March 9, 2015 at 3:58 am (3 years ago)

    I made these over the weekend . I did change it slightly in that I used my own choc moose recepie . They are beyond good

  24. Stacey Guilliatt (@nobodysaidblog)
    March 19, 2015 at 8:54 pm (3 years ago)

    Oh my goodness, my favourites in one! Definitely pinning this! #tastytuesdays


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