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
