Chocolate Caramel Tart (Print Version)
# Ingredients:
→ Cookie Dough Foundation
01 -
1 cup mini semisweet chocolate chips
02 -
1/4 teaspoon baking soda
03 -
6 tablespoons softened unsalted butter
04 -
1/4 teaspoon salt
05 -
1 teaspoon vanilla extract
06 -
1/4 cup white sugar
07 -
1 egg
08 -
1/2 cup packed brown sugar
09 -
1 cup all-purpose flour
10 -
2 tablespoons extra flour
→ Caramel Filling
11 -
1 tablespoon light corn syrup
12 -
3 tablespoons unsalted butter
13 -
1 teaspoon vanilla extract
14 -
1/4 cup water
15 -
3/4 teaspoon flaky sea salt
16 -
1 cup sugar
17 -
1/2 cup heavy cream
→ Fudge Coating
18 -
1 tablespoon light corn syrup
19 -
4 tablespoons unsalted butter
20 -
1 cup semisweet chocolate chips
21 -
Flaky fleur de sel
# Instructions:
01 -
Chill your tart pan in the fridge for a few minutes. Begin by preheating the oven to 350°F. In a standalone bowl, mix together flour, baking soda, and salt with a whisk, then set them aside. Beat butter, brown sugar, and white sugar together until smooth using a mixer. Add in the vanilla extract and egg, blending thoroughly until everything looks even. Slowly stir in the dry ingredients, and once mixed, fold in chocolate chips. Spread the dough evenly in the tart pan, raising the outer edges to form a slight rim. Bake for 22–25 minutes until golden. If the edges are cooking too fast, cover them with a bit of foil. Let it cool briefly, then press the middle down slightly to leave room for caramel. Fully cool before moving on.
02 -
Microwave the cream until warm and set it aside. Heat sugar, water, and corn syrup in a pot over medium heat, stirring gently until it’s clear. Stop stirring once it starts bubbling, and let it cook until it turns into a deep amber hue. Take it off the heat and carefully add warm cream to the mixture—it’ll bubble, so go slow! Stir in butter, salt, and vanilla until smooth. Allow it to cool for a bit. Pour the caramel into the cookie shell, stopping before the top edge to save space for the final layer. Cool in the refrigerator. Store leftover caramel in a jar, sealed, for another use.
03 -
Melt the butter and chocolate chips together in a microwave, stirring every so often. Stir in the corn syrup to make it thick once it cools a little. Pour the chocolate topping gently over the caramel layer, spreading it smoothly using an offset spatula. Sprinkle a bit of fleur de sel on top for extra flavor. Pop it in the fridge to set, then slice thinly—this dessert is super rich!
# Notes:
01 -
You can prep the caramel layer up to two days ahead and refrigerate.
02 -
Leftover caramel works great for dessert drizzling if kept chilled.