Discover the ultimate indulgence with this Chocolate Chip Salted Caramel Tart recipe. Featuring a chocolate chip cookie crust, luscious salted caramel filling, and rich chocolate ganache topping, it’s the perfect dessert for any occasion
Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1 cup mini chocolate chips
For the Salted Caramel Filling:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Sea salt, for sprinkling
Directions:
Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
Make the Crust:
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the mini chocolate chips.
Bake the Crust:
Press the dough evenly into the prepared tart pan.
Bake for 15-20 minutes, or until the crust is golden brown.
Let it cool completely in the pan on a wire rack.
Make the Salted Caramel Filling:
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
Carefully add the cubed butter and stir until melted.
Slowly pour in the heavy cream, stirring constantly until smooth.
Remove from heat and stir in the sea salt.
Allow the caramel to cool slightly before pouring it over the cooled crust.
Let it set completely.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Place the semi-sweet chocolate chips in a heatproof bowl.
Pour the hot cream over the chocolate chips and let sit for a minute.
Stir until smooth and glossy.
Assemble the Tart:
Pour the chocolate ganache over the set caramel layer, spreading it evenly.
Sprinkle with sea salt.
Let the tart set at room temperature or refrigerate until the ganache is firm.
Serve:
Remove the tart from the pan, slice, and serve.
Enjoy this rich and indulgent dessert!
Serving Tips:
Temperature: For the best flavor and texture, serve the tart at room temperature. If it’s been refrigerated, let it sit out for about 30 minutes before serving.
Garnish: Consider garnishing each slice with a dollop of whipped cream, a sprinkle of sea salt, or a drizzle of extra caramel sauce to enhance presentation and taste.
Slicing: Use a sharp knife, preferably warmed under hot water and then wiped dry, to slice the tart cleanly. This will help cut through the layers smoothly.
Portioning: Serve small slices, as the tart is rich and indulgent. A 9-inch tart typically yields 12 slices, but you can adjust the portion size according to your preference.
Storage Tips:
Refrigeration: Store any leftover tart in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Ensure the tart is fully cooled before refrigerating to prevent condensation from making the crust soggy.
Freezing: To freeze, wrap individual slices or the entire tart tightly in plastic wrap, then in aluminum foil, or place in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Preventing Sogginess: Place a layer of parchment paper between the tart and the container lid to absorb excess moisture and maintain the tart’s texture.
Reheating: If you prefer a warm tart, you can gently reheat individual slices in the microwave for 10-15 seconds. Be cautious not to overheat, as this can cause the ganache to melt too much.
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FAQs:
Can I make the tart crust ahead of time?
Yes, you can make the tart crust ahead of time. After baking the crust, let it cool completely, then cover it tightly with plastic wrap or store it in an airtight container. You can keep the crust at room temperature for up to 2 days. If you need to store it longer, consider freezing the crust. Wrap it well in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw it in the refrigerator overnight before adding the caramel filling.
What if my caramel filling turns out too hard or too soft?
If your caramel filling is too hard, it might have been cooked for too long or at too high a temperature. To remedy this, gently reheat the caramel with a bit more heavy cream until it reaches a smoother consistency. If your caramel is too soft, it might not have been cooked long enough. In this case, return it to the heat and cook for a few more minutes until it thickens. Be sure to stir constantly to prevent burning.
Can I use milk chocolate instead of semi-sweet chocolate for the ganache?
Yes, you can use milk chocolate instead of semi-sweet chocolate for the ganache. However, keep in mind that milk chocolate is sweeter and has a different flavor profile compared to semi-sweet chocolate. This substitution will result in a sweeter ganache, which can alter the balance of flavors in the tart. Adjust the amount of sea salt in the recipe to suit your taste preferences if needed.
How do I prevent the chocolate ganache from separating?
To prevent the chocolate ganache from separating, ensure that you follow these tips:
Use high-quality chocolate and heavy cream.
Heat the cream until it just begins to simmer, then pour it over the chocolate and let it sit for a minute before stirring.
Stir gently and continuously until the mixture is smooth and glossy. Avoid over-stirring, which can cause the ganache to become grainy.
If the ganache does separate, you can try whisking in a small amount of warm cream or butter to help it come back together.
Conclusion:
Indulge in the luxurious layers of this Chocolate Chip Salted Caramel Tart, perfect for any occasion. With its delightful combination of flavors and textures, this dessert is sure to impress your guests. Enjoy every decadent bite!
📖 Recipe:
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Chocolate Chip Salted Caramel Tart
- Total Time: 50 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the ultimate dessert experience with our Chocolate Chip Salted Caramel Tart. Featuring a delectable chocolate chip cookie crust, luscious salted caramel filling, and a rich chocolate ganache topping, this tart is perfect for satisfying your sweet cravings. Ideal for gatherings, celebrations, or a luxurious treat at home.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips
For the Salted Caramel Filling:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- Make the Crust:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the mini chocolate chips.
- Bake the Crust:
- Press the dough evenly into the prepared tart pan.
- Bake for 15-20 minutes, or until the crust is golden brown.
- Let it cool completely in the pan on a wire rack.
- Make the Salted Caramel Filling:
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
- Carefully add the cubed butter and stir until melted.
- Slowly pour in the heavy cream, stirring constantly until smooth.
- Remove from heat and stir in the sea salt.
- Allow the caramel to cool slightly before pouring it over the cooled crust.
- Let it set completely.
- Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Place the semi-sweet chocolate chips in a heatproof bowl.
- Pour the hot cream over the chocolate chips and let sit for a minute.
- Stir until smooth and glossy.
- Assemble the Tart:
- Pour the chocolate ganache over the set caramel layer, spreading it evenly.
- Sprinkle with sea salt.
- Let the tart set at room temperature or refrigerate until the ganache is firm.
- Serve:
- Remove the tart from the pan, slice, and serve.
- Enjoy this rich and indulgent dessert!
Notes
For a firmer crust, you can refrigerate the dough for 30 minutes before pressing it into the tart pan.
The caramel can be made in advance and stored in the refrigerator for up to a week. Reheat gently before using.
For a more intense chocolate flavor, you can use dark chocolate chips in the ganache.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 450 kcal
