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Chai Caramel Tart With White Chocolate

This chai caramel tart is everything a December dessert should be: layered, indulgent and full of warming spice. A crisp White Oreo base, a deep caramel infused with chai and a glossy white chocolate top – simple to make, but it looks and tastes entirely special.

Avtor: Suzanne van der Staaij | 30. oktober 2026 | Čas branja: 3 min

Chai Caramel Tart With White Chocolate

There is something about the combination of caramel and warm spice that feels made for this time of year. The chai brings cardamom, cinnamon and ginger into the caramel – not loudly, but as a quiet fragrance that makes the whole tart feel like a December celebration on a plate, rather than just a pudding. The Uukumwe teabag infuses the cream before it hits the caramel, giving that depth without any visible spice in the layers.

The three layers do different things. The White Oreo base is buttery and crisp, with just a little chai spice worked in for warmth. The caramel is deep and rich – properly amber, properly dark – and the white chocolate on top brings a smooth, creamy sweetness that softens the whole thing into something beautifully balanced. The contrast between the crisp base and the silky layers above is what makes every slice so satisfying.

It serves eight to ten people, sets in the fridge and travels well, which makes it the ideal centrepiece dessert for a Christmas dinner or a festive gathering. Make it the day before and it will only be better for it. Serve alongside coffee or a glass of something sweet, and it will be the first thing people ask you about.

Ingredients for 1 tart (8-10 people):

  • 20 g White Oreo cookies

  • 1 tbsp chai spices

  • 65 g + 45 g unsalted butter

  • 150 g granulated sugar

  • 60 ml + 35 ml whipping cream

  • 1 tsp vanilla extract

  • 1 Uukumwe teabag (or any other Rooibos tea)

  • 60 ml water

  • 100 g white chocolate

You will also need:

  • 20 cm springform pan

  • Parchment paper

Preparation:

  1. 1.

    Preheat the oven to 150°C.

  2. 2.

    Finely crush the cookies (incl. the cream). Melt 65 g butter and mix it together with the chai spices into the crushed cookies.

  3. 3.

    Line the bottom of the springform pan with parchment paper and grease the sides with a little butter. Spread the cookie mixture over the base and, using a glass, press some of it up against the sides to form an edge (about 2 cm). Bake for 6 minutes (to keep it crispy), then place it in the refrigerator to cool.

  4. 4.

    Heat 60 ml whipping cream (without boiling it) and leave the teabag to infuse.

  5. 5.

    Meanwhile, make the caramel. Put the sugar and water in a small saucepan over low heat. Stir constantly until the sugar has dissolved and the mixture starts to bubble. Then let it simmer without touching it until it turns an amber colour (about 10 minutes).

  6. 6.

    Remove from the heat, remove the teabag from the cream and stir in the whipping cream (be careful: it will bubble vigorously, but that is normal). Finally, stir in the butter, vanilla extract and a pinch of salt.

  7. 7.

    Pour the caramel over the cookie base and chill in the refrigerator for 2 hours.

  8. 8.

    Lastly, make the chocolate layer by melting the remaining whipping cream (35 ml) together with the white chocolate in a small saucepan over low heat. Pour this over the caramel layer.

  9. 9.

    Let the tart set for at least another 1–2 hours.

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