Chocolate Chip Cookie Tart
Have you ever had a dessert that leaves you smiling for days after having it? If you haven’t experienced such joy, come and try this Chocolate Chip Cookie Tart.
We start with our signature Brown Butter Chocolate Chip Cookie Batter as the base for this delicious tart. Yes! a giant chocolate chip cookie makes the crust for this delightful dessert.
The second layer consists of a velvety, smooth, rich chocolate ganache poured onto the cookie crust.
Last but not least, a layer of buttery, sweet, and salty homemade caramel. Sweet, salty, rich, creamy, decadent, all in one perfect bite
The most challenging thing about making this tart is waiting for it to set. But once it is ready, you will be in dessert heaven.
Additional Tips
- Perfect make ahead recipe. All components are fast and easy to make. I start by making the caramel then the cookie dough and last the ganache.
- You can even freeze it and no one will know the difference. I slice the tart into individual pieces then vacum seal them individualy.
- Sprinkle it with a pinch of sea salt to enhance the flavor right before serving.
- Want to turn them into bite size? Bake the crust in a mini cupcake Or in mini tart pans.
Baker’s Notes:
- Bake the crust in the center of the oven, and keep an eye on it. Do not overbake.
- Use good quality chocolate, this will ensure a more flavorful, silkier ganache.
- Let the ganache sit for a few hours in the refrigerator before adding the caramel.
- The caramel should be of a thick consistency, it should drip slowly.
Enjoy!
Chocolate Chip Cookie Tart
Ingredients
Cookie Crust
- ½ Chocolate Chip Cookie Dough Recipe
Dark Chocolate Ganache
- 12 oz dark chocolate finely chopped the better the quality, the better the taste.
- 10 oz heavy whipping cream
Caramel Topping
- 1 cup granulated sugar
- 6 tbsp butter
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Cookie Tart
- Preheat oven to 350°F
- Place the cookie dough in the center of a tart pan. Start pressing the dough onto the pan making sure you cover the bottom and sides completely.
- Bake the cookie for 10 to 15 minutes. Once the tart is out of the oven, set it on a cooling rack and let it go down to room temperature.
Dark Chocolate Ganache
- Place the chopped chocolate in a large mixing bowl. Set aside.
- On a medium saucepan, heat the heavy cream until it starts to simmer.
- Pour the hot cream over the chocolate and let it sit for a minute.
- With a wire whisk, start mixing the chocolate/cream from the center of the bowl in a circular motion. The mix will start looking like chocolate milk. Continue to whisk until it thickens. Pour Ganache on the cookie crust.
- Refrigerate the ganache for a minimum of two hours. It should be firm before adding the last layer.
Caramel Sauce
- Place the granulated sugar in a medium saucepan on low to medium heat.
- Using a wooden spoon, stir constantly. Sugar will begin to bubble and turn into small rocks. Stir until all sugar has broken down and it starts turning into a golden caramel color.
- Add the butter and stir until it melts.
- Add the cream, salt, and vanilla. Stir until it becomes thick and creamy.
- Let the caramel sauce cool for two minutes.
- Pour the caramel over the chocolate ganache.
- Place in the refrigerator for a minimum of two hours.
- Sprinkle with coarse sea salt before serving. Enjoy!