Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart
Ingredients
Cookie Crust
-
1
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
stick
unsalted butter
-
½
cup
brown sugar
-
1
teaspoon
vanilla extract
-
1
large
egg
-
¾
cup
semi-sweet chocolate chips
Salted Rum Caramel
-
1
cup
granulated sugar
-
½
cup
heavy cream
-
4
tablespoons
unsalted butter
-
1
tablespoon
rum
-
1
vanilla bean
split and seeds scraped
-
1
pinch
sea salt
Chocolate Ganache
-
½
cup
heavy cream
-
3½
ounces
dark chocolate
Meringue
-
4
large
egg whites
-
1
pinch
cream of tartar
-
6
tablespoons
sugar
Instructions
- Preheat the oven to 350°F and grease a 10-inch tart pan.
- Combine flour, baking soda, and salt in a bowl.
- Beat butter, brown sugar, and vanilla until creamy, then add egg and mix well.
- Gradually mix in the flour mixture and stir in chocolate chips.
- Press the dough into the tart pan and bake for 15-20 minutes until golden.
- For the caramel, melt sugar in a skillet until golden, then add butter and whisk.
- Slowly add cream, then return to heat and stir until thickened.
- Remove from heat, add rum, vanilla seeds, and salt.
- Pour caramel over the baked cookie crust and let set for at least 45 minutes.
- For ganache, heat cream to a boil and pour over chopped chocolate; stir until smooth.
- Pour ganache over the set tart and let it set at room temperature for 2 hours.
- Beat egg whites with cream of tartar until frothy, then gradually add sugar until stiff peaks form.
- Spread meringue over the tart and toast with a kitchen torch or broiler before serving.
Nutrition Facts (estimated)
Servings
8
Calories
610
Total fat
35g
Total carbohydrates
72g
Total protein
7g
Sodium
180mg
Cholesterol
186mg
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