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You are here: Home / Dessert / Chocolate Chip Cookie Caramel Tart

Chocolate Chip Cookie Caramel Tart

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

March 3, 2016 by Hugs & Cookies xoxo Leave a Comment

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Ooey! Gooey! Chocolate Chip Crust! Caramel! Chocolate! Need I say more? Oh….sea salt! There, I’ve said it all. This tart will make you swoon. The crispy crust with the wonderful caramel and chocolate! Truly, quite a treat. I hope you enjoy it as much as we did!


choc chip cookie tart caramel
choc chip cookie tartchoc chip sea salt tart cookiechoc chip tart panchoc chip tartchocolate chip cookie caramel ganache tart

You’ll Need:

9 inch Tart Pan

Maldon Salt

Print
 
Ingredients
Tart Crust
  • Cookie Dough
  • 1 cup plus 2 tablespoons flour
  • ¼ tsp. kosher salt
  • ¼ tsp. baking soda
  • 6 Tablespoons soft butter
  • ½ cup light brown sugar
  • ¼ cup regular sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 cup mini semisweet chips
Instructions
  1. Preheat oven to 350º.
  2. Cream butter and sugars.
  3. Add egg and vanilla and mix till combined.
  4. Add dry ingredients and fold in chips.
  5. Press cookie dough into the bottom and sides of a 9 inch tart pan.
  6. Bake for about 20 minutes till nicely browned (I tried 25 mins and it was a drop too crisp. It will puff up and fill the pan). As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel.
  7. Cool completely.
3.2.2807

Print
 
Ingredients
  • Caramel Filling
  • 1 cup granulated sugar
  • ¼ cup + 2 Tbsp water
  • ¼ cup salted butter, cut into Tablespoon pieces
  • ½ cup heavy cream
  • ¾ tsp Maldon salt, optional
Ganache
  • ½ cup heavy cream, heated to a boil
  • 4 ounces bittersweet chocolate, chopped or disks
Instructions
  1. In a heavy-bottomed large pot, combine sugar and water.
  2. Put heat on medium high and let sugar melt.
  3. Stir to help sugar along.
  4. Once dissolved, stop stirring and let it come to a boil.
  5. Boil until the sugar is dark amber in color and swirl pot now and again to help it cook evenly.
  6. Once the sugar is amber add the butter and stir to melt it.
  7. Remove heat and slowly/carefully pour in the cream.
  8. Keep stirring until smooth.
  9. Pour in a glass measuring cup or jar to let cool.
  10. Add salt if using.
  11. Cool a bit and then pour into tart shell.
  12. Chill several hours or overnight.
Ganache
  1. Pour hot cream over chocolate and let sit 1 min.
  2. Stir smooth and pour over cold caramel layer.
  3. Return to fridge for a few hours.
  4. Top with coarse salt, if desired.
  5. This caramel is on the softer side and the tart will "ooze" after being cut, especially if left out. So, keep it chilled and enjoy-I know you will!
3.2.2807

Caramel Layer Adapted from Cooking Classy-visit this blog for other awesome recipes!

choc chip cookie tart sea salted

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Filed Under: Dessert, Pie/Tart

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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