Description
Chocolate chip salted caramel tart delivers pure indulgence with its rich chocolate ganache and silky caramel layers. Luxurious chocolate and sea salt create a perfect balance of sweet and savory that will transport dessert enthusiasts to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup semisweet chocolate chips
- 4 tablespoons (57 grams) unsalted Challenge butter
Liquid Ingredients:
- 1 tablespoon corn syrup
Seasoning:
- Fleur de sel sea salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch tart pan with a removable bottom.
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt until thoroughly combined.
- Using an electric mixer, cream unsalted butter with granulated and brown sugars until light and fluffy, approximately 3-4 minutes.
- Incorporate vanilla extract and egg into the butter mixture, mixing until smooth and well-integrated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined.
- Gently fold in chocolate chips, ensuring even distribution throughout the dough.
- Press the cookie dough evenly into the prepared tart pan, creating a uniform base and slightly raised edges.
- Refrigerate the dough for 5 minutes to firm up, then bake for 22-25 minutes until golden brown around the edges.
- Remove from oven and gently press down the center with the back of a spoon to create a slight indentation.
- Allow the cookie base to cool completely for 20 minutes at room temperature.
- For the caramel sauce, warm heavy cream in a small saucepan and set aside.
- In a separate heavy-bottomed pan, combine granulated sugar, corn syrup, and water, cooking without stirring until the mixture turns a honey-golden color.
- Carefully pour the warm cream into the caramel, stirring continuously to prevent splattering.
- Add unsalted butter, sea salt, and vanilla extract to the caramel, stirring until smooth and glossy.
- Allow the caramel to cool slightly, then pour evenly over the cooled cookie base.
- Refrigerate the tart for 15-20 minutes to set the caramel layer.
- For the chocolate layer, melt dark chocolate and butter together using a double boiler or microwave.
- Stir corn syrup into the melted chocolate mixture until fully incorporated and glossy.
- Allow the chocolate to cool slightly, then pour over the caramel layer, creating an even coating.
- Sprinkle fleur de sel across the top of the chocolate layer for a delicate, salty contrast.
- Refrigerate the tart for at least 2 hours to allow all layers to set completely before slicing and serving.
Notes
- Chill the tart base before baking to prevent spreading and maintain crisp edges during cooking.
- Use room temperature ingredients for smoother, more even mixing of cookie dough and better texture.
- Watch caramel sauce carefully while cooking to achieve perfect honey color without burning, which can create bitter taste.
- Allow each layer to cool slightly before adding next layer to prevent melting and maintain distinct texture.
- Select high-quality chocolate and fleur de sel for enhanced flavor complexity and gourmet presentation.
- Refrigerate tart for minimum 2 hours before serving to ensure clean, neat slicing and firm layers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 232 kcal
- Sugar: 18 g
- Sodium: 65 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg