Description
This Chocolate Chip Salted Caramel Tart is a masterpiece of textures and tastes, blending the comforting warmth of a chocolate chip cookie base with the silky smoothness of homemade caramel, all crowned with a glossy chocolate glaze. It’s a celebration of contrasts: the sweetness of the chocolate and caramel is perfectly balanced by the hint of sea salt, making each bite an unforgettable experience.
Ingredients
Chocolate Chip Cookie Base:
1 cup + 2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted Challenge butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup semisweet mini chocolate chips
Salted Caramel Filling:
1/2 cup heavy cream
1 cup sugar
1 tablespoon corn syrup
1/4 cup water
3 tablespoons unsalted Challenge butter
3/4 teaspoon good quality sea salt
1 teaspoon vanilla extract
Chocolate Fudge Glaze:
4 tablespoons unsalted Challenge butter
1 cup semisweet chocolate chips
1 tablespoon corn syrup
Fleur de sel sea salt
Instructions
Cookie Base: Preheat oven to 350°F. Mix flour, baking soda, and salt; set aside. Cream butter and sugars until incorporated. Add vanilla, then egg. Blend well. Slowly mix in flour, then chocolate chips. Press into a tart pan, refrigerate for 5 minutes, then bake 22-25 minutes. Press down center after baking. Cool 20 minutes.
Caramel Sauce: Warm heavy cream; set aside. Cook sugar, corn syrup, and water until honey-colored. Add cream, then butter, salt, and vanilla. Cool slightly, pour over cookie base, chill.
Chocolate Layer: Melt butter and chocolate, add corn syrup. Cool, then pour over caramel. Sprinkle with fleur de sel. Refrigerate before slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420