Description
This Chocolate Chip Salted Caramel Tart is a decadent dessert combining a buttery chocolate chip cookie crust, luscious homemade salted caramel, and a rich chocolate ganache.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter, cubed (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 tsp sea salt flakes
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Start by preheating your oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, and salt, ensuring they’re thoroughly mixed. In another bowl, beat the softened butter with both the brown and granulated sugars until the mixture becomes light and fluffy. This is crucial for the texture of your cookie crust. Add in the egg and vanilla extract, mixing well until combined. Gradually incorporate your dry ingredients into the wet mixture. Finally, fold in the mini chocolate chips, ensuring they are evenly distributed.
- Press your dough evenly into the greased 9-inch tart pan, creating a uniform base and slightly raised edges. This will help contain your luscious fillings. Place it in the oven and bake for 15–18 minutes, or until it’s a beautiful golden brown. The crust should be crisp yet tender once cooled. Allow the tart base to cool completely on a wire rack before proceeding to the next layer.
- To make the caramel, melt 1 cup of granulated sugar in a saucepan over medium heat. Stir continually as the sugar transforms into a rich, amber color. Quickly add the cubed butter, stirring until it melts into the caramelized sugar. Carefully pour in the cream, whisking constantly to prevent clumping. Let it cook for an additional 1–2 minutes before removing from heat. Stir in the sea salt and let the caramel cool slightly before pouring it over your cooled tart crust. Chill in the refrigerator until it’s fully set. For the ganache, heat the heavy cream until it’s steaming, then pour it over the semi-sweet chocolate chips. Allow it to sit for two minutes, then stir gently until smooth and glossy. Spread this over the chilled caramel layer, creating a seamless finish. Refrigerate the assembled tart for at least one hour before serving. For the perfect finishing touch, sprinkle with a few extra sea salt flakes just before serving.
Notes
Chilling the tart is essential for a clean, neat slice when serving. Ensure each layer is adequately set before proceeding to the next.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 460 kcal
- Sodium: 180 mg
- Protein: 4 g