Introduction

This Chocolate Chip Salted Caramel Tart combines a buttery cookie base with a rich homemade caramel sauce and a smooth chocolate topping. It’s a decadent, crowd-pleasing dessert perfect for special occasions or whenever you crave a sweet treat with a touch of saltiness.

Two rectangular slices of dessert sit on a white plate, placed on a white marbled surface with a black and white checkered cloth underneath. Each slice has three distinct layers: a thick, light brown cookie dough base dotted with small chocolate chips, a gooey caramel middle layer that slightly oozes out at the edges, and a smooth, shiny dark chocolate top layer sprinkled lightly with coarse salt. In the background, a larger rectangular tart with the same three layers rests on a wooden board beside a small white bowl filled with chocolate chips and a glass container of caramel sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour
2 tablespoons flour (additional)
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted Challenge butter (room temperature)
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup semisweet mini chocolate chips
1/2 cup heavy cream
1 cup sugar
1 tablespoon corn syrup
1/4 cup water
3 tablespoons unsalted Challenge butter
3/4 teaspoon sea salt (good quality)
1 teaspoon vanilla extract
4 tablespoons unsalted Challenge butter
1 cup semi sweet chocolate chips
1 tablespoon corn syrup
Fleur de sel sea salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a small bowl, whisk together 1 cup flour, baking soda, and salt. Set aside.
Step 2: In the bowl of an electric mixer, cream together the 6 tablespoons butter, brown sugar, and sugar until fully combined.
Step 3: Slowly add vanilla extract and the egg while mixing, blending well after each addition.
Step 4: Gradually add the flour mixture to the wet ingredients and mix just until combined. Fold in the semisweet mini chocolate chips.
Step 5: Scoop and press the batter evenly into a rectangular tart pan, pressing up the sides so the center is lower than the edges. Refrigerate for 5 minutes to firm up.
Step 6: Bake for 22-25 minutes until golden brown and puffed. If edges brown too quickly, cover them with foil strips to prevent burning while the bottom cooks fully.
Step 7: Remove from oven and cool for 3-5 minutes. Use a metal measuring cup or large spoon to gently press down the center, creating space for the filling. Let cool at least 20 minutes before adding caramel.
Step 8: Warm the heavy cream in the microwave and set aside. In a saucepan, combine sugar, corn syrup, and water. Stir gently over medium heat until sugar dissolves and mixture bubbles.
Step 9: Stop stirring and let the mixture boil undisturbed until it turns a light-medium honey color. Watch carefully to avoid burning, then remove from heat.
Step 10: Slowly pour in the warm cream (it will bubble), stirring to incorporate fully. Add 3 tablespoons butter, sea salt, and vanilla extract, stirring to combine. Cool slightly and pour into a jar.
Step 11: Pour about half the caramel sauce into the cookie base, leaving room for the chocolate layer. Chill in the fridge while preparing the chocolate topping. Store leftover caramel in the fridge.
Step 12: Melt 4 tablespoons butter and 1 cup chocolate chips in short microwave intervals, stirring until smooth. Stir in 1 tablespoon corn syrup.
Step 13: Let the chocolate mixture cool slightly to thicken, then pour over the caramel layer. Spread evenly and chill for 5 minutes.
Step 14: Sprinkle with fleur de sel sea salt. Refrigerate the tart completely before slicing thinly and serving. Enjoy your rich, delightful dessert!

Tips & Variations

Use high-quality sea salt like fleur de sel to enhance the caramel’s flavor without overpowering it.
For a deeper flavor, toast the flour lightly in a pan before using in the cookie base.
Mini chocolate chips work best for even distribution—if using regular-sized chips, chop them for better texture.
Leftover caramel sauce can be drizzled over ice cream or used in coffee for extra indulgence.

Storage

Store the tart covered in the refrigerator for up to 4 days. Bring to room temperature briefly before serving to soften the chocolate and caramel layers. Leftover caramel sauce will keep refrigerated in a jar for up to 2 weeks.

How to Serve

A rectangular tart with three clear layers rests on a wooden board placed on a white marbled texture. The bottom layer is a thick, golden-brown cookie dough crust with small dark chocolate chips visible. Above it is a shiny, smooth caramel layer that gently spills over the crust edge at the front. The top layer is a dark chocolate ganache, glossy and satiny, sprinkled lightly with coarse sea salt crystals. The tart is sliced into neat rectangular pieces, with one piece slightly pulled away to reveal the layers clearly. Scattered chocolate chips are around the wooden board, and a blurred white bowl with chocolate chips and a glass jar with caramel are seen in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt in the caramel to avoid an overly salty taste.

How do I prevent the caramel from burning?

Watch the color closely during boiling; remove from heat as soon as the syrup reaches a light-medium honey shade, since it can darken very quickly.