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This chocolate chip salted caramel tart combines three irresistible layers into one show-stopping dessert. The chewy chocolate chip cookie base creates the perfect foundation for a rich salted caramel middle layer, all topped with a decadent chocolate fudge glaze. Each bite delivers the perfect balance of sweet, salty, and chocolatey goodness that will leave everyone asking for seconds.
I first made this tart for a dinner party when I wanted something more exciting than a standard chocolate chip cookie. The combination of textures and flavors was such a hit that it's now requested at every family gathering. Even my brother-in-law who claims not to like sweets ended up having two slices!
Ingredients
- All-purpose flour: creates the perfect structure for a chewy yet sturdy base
- Baking soda: provides just enough lift without making it cakey
- Brown sugar: adds moisture and depth of flavor to the cookie layer
- Mini chocolate chips: distribute better than regular chips giving chocolate in every bite
- Challenge butter: provides richness and helps develop that golden brown edge
- Heavy cream: creates silky smooth texture in the caramel
- Corn syrup: prevents crystallization for foolproof caramel
- Sea salt: balances the sweetness and creates that addictive salted caramel flavor
- Challenge butter: adds richness and a velvety mouthfeel
- Semi-sweet chocolate chips: provide the perfect balance of sweet and bitter notes
- Corn syrup: gives the glaze a beautiful shine and prevents it from cracking
- Fleur de sel: as a finishing touch elevates the entire dessert
Step-by-Step Instructions
- Prepare the Cookie Base:
- Start by preheating your oven to 350°F. Whisk together the flour, salt, and baking soda in a small bowl until fully combined. In your mixer, cream the butter with both sugars until light and fluffy, about 3 minutes. This creates air pockets that help with the texture. Add vanilla and egg, incorporating completely before moving forward. Gradually add the dry ingredients on low speed just until combined. Overmixing will develop gluten and make your cookie base tough. Fold in the mini chocolate chips by hand to ensure even distribution.
- Create the Tart Shell:
- Press the cookie dough into your tart pan, working it up the sides first, then filling in the bottom. Make sure the sides are slightly higher than the center to create a well for your fillings. The dough will be sticky, so refrigerate it for 5 minutes before baking to prevent it from slumping in the oven. Bake until golden brown, about 22-25 minutes. Watch carefully as the edges may brown faster than the center. If needed, shield the edges with foil to prevent burning.
- Form the Filling Well:
- When the cookie base comes out of the oven, wait 3-5 minutes for it to set slightly, then use the back of a measuring cup to gently press down the center, creating a deeper well for your fillings. This must be done while the cookie is still warm and pliable. Let the base cool completely before adding the caramel layer.
- Master the Caramel Layer:
- Begin by warming your heavy cream slightly in the microwave. In a heavy-bottomed saucepan, combine sugar, corn syrup, and water, stirring just until dissolved. Once bubbling, stop stirring completely to prevent crystallization. Watch closely as the mixture turns from clear to pale yellow to a honey color. This can happen quickly, especially in the final stage. Immediately remove from heat when it reaches a medium honey color. Carefully add the warm cream standing back as it will bubble vigorously. Stir in butter, salt and vanilla until smooth and glossy.
- Assemble the Layers:
- Pour the slightly cooled but still pourable caramel into the cookie shell, filling it about halfway. Refrigerate while preparing the chocolate layer. In a microwave-safe bowl, melt the butter and chocolate in 20-second intervals, stirring between each. Add corn syrup for shine and stir until completely smooth. Let cool for about 5 minutes to thicken slightly before pouring over the caramel layer. Use an offset spatula to spread it evenly to the edges.
- Finish with Flair:
- Sprinkle the still-soft chocolate layer with fleur de sel, allowing the large crystals to shine against the dark chocolate. Refrigerate the tart for at least an hour before slicing with a sharp knife. Clean the knife between cuts for the cleanest presentation.
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My favorite part of this recipe is watching guests take their first bite. There's always a moment of surprise when they hit all three layers at once. I've experimented with different salts over the years, but a high-quality fleur de sel really makes the flavors pop in a way that regular table salt simply can't achieve.
Perfect Storage
The completed tart keeps beautifully in the refrigerator for up to four days. Cover loosely with plastic wrap to prevent the chocolate layer from sweating. For the best texture, let slices sit at room temperature for about 15 minutes before serving. The caramel softens just enough to become delightfully chewy while the cookie base maintains its perfect texture.
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Smart Substitutions
If you don't have a tart pan, this recipe works wonderfully in a 9-inch springform pan or even a pie plate. Simply adjust the baking time for the cookie base accordingly. For a deeper caramel flavor, use dark brown sugar instead of light brown in the cookie base. To make this gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. The caramel and chocolate layers are naturally gluten-free.
Serving Suggestions
This tart is rich enough to stand on its own, but it reaches new heights when served slightly warm with a scoop of vanilla ice cream. For a coffee pairing, try a medium roast with caramel notes to complement the flavor profile. Cut into small squares and arrange on a dessert board for an impressive party presentation that gets everyone talking.
Frequently Asked Questions
- → How do I prevent the cookie base from browning too much?
If the edges are browning too quickly before the base is cooked, cover them with foil strips while baking and finish until the center is puffed and golden brown.
- → Can I prepare the caramel filling in advance?
Yes, you can prepare the caramel a day or two ahead and store it in an airtight jar in the fridge. Reheat before using, if necessary.
- → How do I achieve the perfect caramel consistency?
Cook the caramel until it reaches a light to medium honey color. Watch closely as it can darken quickly. Adding warm cream slowly helps maintain a smooth texture.
- → Can I substitute semi-sweet chocolate chips?
Yes, you can use dark or milk chocolate chips depending on your preference, but semi-sweet is recommended for a well-balanced flavor.
- → How should I store the tart after preparing it?
Store the tart in the fridge in an airtight container. Let it rest at room temperature for a few minutes before slicing and serving.
- → How can I make slicing the tart easier?
Chill the tart fully before slicing. Use a sharp knife and wipe it clean between cuts for tidy slices.