Description
This decadent Chocolate Chip Salted Caramel Tart features a buttery chocolate chip cookie base filled with luxurious homemade salted caramel, topped with a smooth chocolate fudge glaze and a sprinkle of fleur de sel. Perfectly balancing sweet and salty flavors, this dessert is rich, indulgent, and crafted to impress for any special occasion.
Ingredients
Chocolate Chip Cookie Base
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour (additional)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted Challenge butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semisweet mini chocolate chips
Salted Caramel Filling
- ½ cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- ¼ cup water
- 3 tablespoons unsalted Challenge butter
- ¾ teaspoon good quality sea salt
- 1 teaspoon vanilla extract
Chocolate Fudge Glaze
- 4 tablespoons unsalted Challenge butter
- 1 cup semisweet chocolate chips
- 1 tablespoon light corn syrup
- Fleur de sel sea salt, for topping
Instructions
- Make the cookie base: Preheat your oven to 350°F. In a small bowl, whisk together 1 cup flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter with both sugars until fully combined. Slowly add vanilla extract and egg, blending well after each addition. Gradually mix in the flour mixture just until combined, then fold in the mini chocolate chips. Press the batter evenly into a rectangular tart pan, pressing up the sides so the center is lower than the edges. Chill in the fridge for 5 minutes to firm up.
- Bake the cookie base: Place the tart pan in the preheated oven and bake for 22-25 minutes. If the edges brown too quickly, shield them with foil. The cookie is done when golden brown and puffed. Cool on a wire rack for 3-5 minutes, then gently press down the center with a metal measuring cup or large metal spoon to create a cavity for the caramel and chocolate layers. Let the cookie cool for at least 20 minutes before adding fillings.
- Prepare the salted caramel filling: Warm the heavy cream in the microwave and set aside. In a large saucepan, combine sugar, corn syrup, and water, stirring gently. Cook over medium to medium-high heat, stirring until sugar dissolves and mixture bubbles. Stop stirring and let boil undisturbed until it reaches a light-medium honey color, watching closely to avoid burning. Remove from heat and carefully pour in warm heavy cream while stirring. Add butter, sea salt, and vanilla extract, mixing thoroughly. Allow the caramel to cool slightly, then pour about half over the cooled cookie base, leaving room for the chocolate layer. Refrigerate the tart to chill while you prepare the chocolate glaze. Save leftover caramel in a jar for later.
- Make the chocolate fudge glaze: In a medium bowl, gently melt butter and chocolate chips in short bursts in the microwave, stirring between intervals to avoid overheating. Once melted and smooth, stir in corn syrup. Let the mixture cool and thicken slightly, then pour over the caramel layer in the tart. Spread evenly with an offset spatula. Chill the tart in the fridge for 5 minutes, then sprinkle the top with fleur de sel sea salt.
- Final chilling and serving: Allow the tart to chill fully in the refrigerator until set. Slice into thin pieces due to its richness, and serve chilled. Enjoy the perfect balance of sweet cookie, buttery salted caramel, and silky chocolate fudge in every bite.
Notes
- Use high-quality butter and chocolate for best flavor.
- Pressing down the cookie center after baking creates a perfect well for the caramel and chocolate layers.
- Watch the caramel closely to avoid burning; it can go from perfect to burnt very quickly.
- Store leftover caramel sauce refrigerated and use as a topping for ice cream or other desserts.
- For easier slicing, chill the tart thoroughly before cutting.
- This tart is very rich—serve small slices to guests.
