Chocolate Chip Caramel Tart (Print Version)

# Ingredients:

→ Chocolate Chip Cookie Base

01 - 1 cup flour
02 - 2 tablespoons flour
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon baking soda
05 - 6 tablespoons unsalted butter, room temperature
06 - 1/2 cup brown sugar
07 - 1/4 cup sugar
08 - 1 teaspoon vanilla extract
09 - 1 egg
10 - 1 cup semisweet mini chocolate chips

→ Salted Caramel Filling

11 - 1/2 cup heavy cream
12 - 1 cup sugar
13 - 1 tablespoon corn syrup
14 - 1/4 cup water
15 - 3 tablespoons unsalted butter
16 - 3/4 teaspoon sea salt
17 - 1 teaspoon vanilla extract

→ Chocolate Fudge Glaze

18 - 4 tablespoons unsalted butter
19 - 1 cup semisweet chocolate chips
20 - 1 tablespoon corn syrup
21 - Fleur de sel sea salt

# Instructions:

01 - Preheat oven to 350°F. In a small bowl, whisk together flour, baking soda, and salt. Set aside. In an electric mixer, cream butter and sugars until combined. Add vanilla and egg, mixing well. Gradually add dry ingredients and mix until incorporated. Fold in chocolate chips. Press batter into a rectangular tart pan, raising the edges slightly. Chill in the fridge for 5 minutes. Bake for 22-25 minutes or until golden brown. If edges brown too quickly, cover them with foil. Cool briefly, then press down the center to create space for the caramel filling. Cool completely before adding the next layer.
02 - Warm heavy cream in the microwave and set aside. In a saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring gently until dissolved. Once bubbling, stop stirring and allow the mixture to reach a honey color. Remove from heat and carefully stir in warm cream. Add butter, salt, and vanilla, stirring to combine. Cool slightly. Pour caramel sauce into the cookie base, reserving space for the chocolate glaze. Chill in the refrigerator. Store extra caramel in a sealed jar in the fridge.
03 - Melt butter and chocolate in a microwave-safe bowl, stirring occasionally. Stir in corn syrup and cool briefly to thicken. Pour the chocolate mixture over the caramel layer. Use an offset spatula to spread evenly. Sprinkle with fleur de sel. Chill until set. Slice thinly as the dessert is very rich.

# Notes:

01 - The caramel filling can be prepared a day or two in advance and stored in the fridge.
02 - Reserve excess caramel in the fridge for other dessert toppings.

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