Chocolate Chip Caramel Tart (Print Version)
# Ingredients:
→ Chocolate Chip Cookie Base
01 -
1 cup all-purpose flour
02 -
2 tablespoons all-purpose 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 granulated sugar
08 -
1 teaspoon vanilla extract
09 -
1 large egg
10 -
1 cup semisweet mini chocolate chips
→ Salted Caramel Filling
11 -
1/2 cup heavy cream
12 -
1 cup granulated 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, for garnish
# Instructions:
01 -
Preheat the oven to 175°C (350°F). In a small bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar until fully incorporated. Add vanilla and egg, mixing well. Slowly fold in the flour mixture until combined. Stir in mini chocolate chips. Press the dough into a rectangular tart pan, forming a raised edge around the sides. Refrigerate for 5 minutes to firm. Bake for 22-25 minutes. If edges brown too quickly, cover with foil strips. Once golden brown, cool for 3-5 minutes, then press down the center with a metal cup or spoon to create space for the fillings. Allow to cool for at least 20 minutes.
02 -
Warm the heavy cream in the microwave and set aside. In a large saucepan, combine sugar, corn syrup, and water. Stir gently and cook over medium-high heat until the sugar dissolves and bubbles form. Stop stirring and allow the mixture to boil undisturbed until it turns a light amber color. Remove from heat and carefully whisk in the warm cream. Stir in butter, sea salt, and vanilla extract. Cool slightly before pouring into the cookie base, leaving room for the chocolate layer. Refrigerate tart while preparing the glaze.
03 -
In a medium bowl, melt butter and chocolate chips in short microwave intervals, stirring in between. Add corn syrup and mix until smooth. Allow to cool slightly, then pour over the caramel layer. Spread evenly with an offset spatula. Allow to cool for 5 minutes, then garnish with fleur de sel. Refrigerate the tart fully before slicing into thin portions to serve.
# Notes:
01 -
The caramel filling can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator.
02 -
Store extra caramel in the refrigerator for use in other desserts or toppings.