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This triple-layered chocolate chip salted caramel tart brings together a mouthwatering combo in one knockout dessert. The bottom layer features a chewy chocolate chip cookie that sets up the velvety salted caramel middle, all crowned with a luxurious chocolate fudge topping. Every mouthful delivers that perfect mix of sweet, salty, and chocolate flavors that'll have everyone begging for more.
I whipped this tart up for friends coming over when I was tired of plain chocolate chip cookies. The mix of textures and tastes was such a success that my family asks for it at every get-together now. Even my sister's husband who always says sweets aren't his thing ended up grabbing seconds!
Ingredients
- All-purpose flour: gives you that ideal foundation for a chewy but firm base
- Baking soda: adds just the right amount of rise without making it too fluffy
- Brown sugar: brings wetness and rich flavor to your cookie foundation
- Mini chocolate chips: work better than big ones so you get chocolate in every single bite
- Challenge butter: adds that essential richness and helps get those crispy golden edges
- Heavy cream: makes your caramel incredibly smooth
- Corn syrup: stops sugar crystals from forming so your caramel turns out perfect
- Sea salt: cuts through sweetness and creates that can't-stop-eating salted caramel taste
- Challenge butter: brings extra smoothness and a lush feel
- Semi-sweet chocolate chips: give you that perfect mix between sweet and slightly bitter
- Corn syrup: makes your topping nice and glossy while keeping it from cracking
- Fleur de sel: sprinkled on top takes the whole dessert to another level
Step-by-Step Instructions
- Prepare the Cookie Base:
- First, heat your oven to 350°F. Mix flour, salt, and baking soda in a small bowl until they're well combined. In your mixer, beat the butter with both sugars until it's fluffy and light, around 3 minutes. This puts air into the mix for better texture. Mix in vanilla and egg completely before moving on. Slowly add your dry stuff on low speed just until it's mixed. Don't overdo it or your cookie base will get tough. Stir in those mini chocolate chips by hand so they spread out evenly.
- Create the Tart Shell:
- Push the cookie mix into your tart pan, working up the sides first, then filling in the middle. Make the sides a bit higher than the center to hold your fillings. Since the dough is sticky, cool it in the fridge for 5 minutes before baking so it doesn't sag in the oven. Bake until it looks golden brown, about 22-25 minutes. Keep an eye on it since the edges might brown faster than the middle. If needed, cover the edges with foil so they don't burn.
- Form the Filling Well:
- After taking the cookie base out, wait 3-5 minutes for it to set a little, then use the back of a measuring cup to gently push down the middle, making a deeper spot for your fillings. You've got to do this while the cookie's still warm and bendy. Let it cool all the way before adding any caramel.
- Master the Caramel Layer:
- Start by warming your heavy cream a bit in the microwave. In a thick-bottomed pot, mix sugar, corn syrup, and water, stirring just until it's all dissolved. Once it starts bubbling, don't stir it anymore or crystals might form. Watch carefully as it changes from clear to light yellow to honey color. This can happen really fast at the end. Take it off the heat right when it hits that medium honey shade. Carefully pour in the warm cream and stand back because it'll bubble up like crazy. Mix in butter, salt and vanilla until it looks smooth and shiny.
- Assemble the Layers:
- Pour the slightly cooled but still runny caramel into the cookie shell, filling it halfway up. Put it in the fridge while you make the chocolate layer. In a microwave-safe bowl, melt the butter and chocolate in 20-second bursts, stirring between each. Add corn syrup for shine and stir until it's totally smooth. Let it cool about 5 minutes to thicken up a bit before pouring it over the caramel. Use a flat spatula to spread it evenly all the way to the edges.
- Finish with Flair:
- Sprinkle the still-soft chocolate topping with fleur de sel, letting those big salt crystals stand out against the dark chocolate. Chill the tart for at least an hour before cutting it with a sharp knife. Wipe the knife clean between slices for the prettiest look.
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My favorite moment with this recipe is seeing people take their first bite. There's always that look of surprise when they taste all three layers together. I've tried different salts through the years, but good quality fleur de sel really brings out the flavors in a way regular salt just can't match.
Perfect Storage
This finished tart stays good in the fridge for up to four days. Just cover it loosely with plastic wrap so the chocolate doesn't get moist. For the best texture, let the slices sit out for about 15 minutes before you serve them. The caramel gets just soft enough to be perfectly chewy while the cookie bottom keeps its awesome texture.
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Smart Substitutions
No tart pan? Don't worry, this works great in a 9-inch springform pan or even a regular pie dish. Just adjust how long you bake the cookie part. For stronger caramel flavor, try dark brown sugar instead of light brown in the cookie base. Need it gluten-free? Just swap the all-purpose flour with a 1-to-1 gluten-free baking flour. The caramel and chocolate parts are already gluten-free anyway.
Serving Suggestions
This tart is plenty tasty on its own, but it gets even better when served slightly warm with a scoop of vanilla ice cream on top. If you're having coffee too, go for a medium roast with caramel hints to match the flavors. For parties, cut it into tiny squares and arrange them on a dessert board for a display that'll get everyone talking.
Frequently Asked Questions
- → How can I keep the cookie crust from overbaking?
If the edges are turning dark before the crust is finished baking, cover them with foil, and keep baking until the center looks golden and puffed up.
- → Can the caramel be made beforehand?
Yes! You can cook the caramel a couple of days in advance. Just keep it sealed in a jar in the fridge and warm it up when you're ready.
- → How do you make sure the caramel turns out smooth?
Cook the caramel until it takes on a honey-like color. Keep a close eye, as it changes fast. Adding warmed cream slowly also keeps it silky.
- → Can I switch the semi-sweet chocolate chips out?
Absolutely. You can try dark or milk chocolate chips based on your taste, but semi-sweet provides the best balance of flavors.
- → What's the best way to store the tart?
Keep it chilled in a sealed container. Let it sit out for just a bit before cutting and serving.
- → Any tips for easy slicing?
Make sure the tart is completely chilled before you cut it. Use a really sharp knife, and clean the blade between slices for a neat presentation.