Description
Chocolate Chip Salted Caramel Tart is a decadent dessert with a buttery chocolate chip cookie crust, a luscious layer of homemade salted caramel, and a smooth chocolate ganache topping. It’s rich, elegant, and perfect for special occasions.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter, cubed (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 tsp sea salt flakes
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat butter and sugars until light and fluffy. Add egg and vanilla, mixing well.
- Stir in dry ingredients, then fold in mini chocolate chips.
- Press dough evenly into the tart pan. Bake for 15–18 minutes or until golden. Let cool completely.
- For caramel: In a saucepan over medium heat, melt sugar until amber-colored. Add butter and stir until melted. Slowly pour in cream, whisking constantly. Cook for 1–2 minutes, then remove from heat and stir in sea salt. Cool slightly, then pour over cooled crust. Chill until set.
- For ganache: Heat cream until steaming, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread over caramel layer.
- Refrigerate for at least 1 hour before slicing. Sprinkle with extra sea salt before serving.
Notes
- Make the caramel a day ahead to save time.
- Use high-quality chocolate for the best flavor.
- Keep tart refrigerated and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg