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Ahh. I am almost feel like I should apologize for this. Almost.
But then I look at these photos and think, but itโs December, December is all about indulgences, and that makes everything ok again.
I am a firm believer that December has no limits when it comes to food. No limits. The more overtop the better. The sweeter the better. The chocolatierโฆthe better.
I know there have been a lot of sweet treats and holiday inspired eats around here lately, but I canโt help it. I think itโs because this year I am trying to hold on and cling to as many of the things that I love as possible. So much is changing around me and so much is happening in my life that clinging to things that make me excited and happy, makes the stress a little more bearable. Does that makes any sense at all?
Thinking not really, but you really just have to be in my brain to understand what the heck I am talking about.
The other reason for all this Christmas overload is simply because I love it, and I LOVE getting to dress up my photos and just make them fun. I have been having so much fun with all these holidayย photos. Itโs totally my thing. I love making things look pretty, I always haveโฆ just never knew I would end up playing with food instead clothes.
Two and a half years ago, I never would haveย thought I would like setting up food photos so much. My whole life I always thought I would work in fashion. You know at one of those big magazines, styling the models in the chicest of clothes and walking around in four-inch heels all day, every day. Oh how my life is so different from whatย I thought it would be. I couldnโt be happier about it.
But umm, I have gotten so into my cooking, baking, mess making, and photo taking โ that my closet has dwindled and all my cute clothes have pomegranate juice and or chocolate stains on them.
UGH. Like I said, so much has changed. But hey, I still love clothes. That part of me still lives, at least a little. Maybe Santa will bring me some new pretty clothesโฆI have to admit that my sweats are getting oldโฆoh but wait, that lens. I need that new pretty lens too.
No, I need to be practical, what I really need is a bed, a desk and a table to shoot off of! Oh boy. Oh boy. Thinking I better step up my cookie making game here. My list is getting long and pricey. YIKES.
WAIT!
I have this tart. Duh. This cookie bottomed salted rum caramel tart will sweet talk anyone into anything. Literally.
See, itโs pretty darn sweet. There is chocolate chip cookie (AND itโs the doughy kind!), salted caramel and marshmallow, all of which are sweet, sweet things. BUT remember, this is ok because itโs Christmastime and anything and everything goes. Unless itโs gross and then just eww.
Anyway. I have to admit this is insanely indulgent, and insanely good! But still insane.
Itโs pretty much like every other salted caramel tart out there, except the tart dough is a big fat chocolate chip cookie (OMG YES!). When I think of Christmas, I think of cookies, caramel and chocolate and thatโs pretty much how I came up with this tart.
Oh, and marshmallow too because โitโs a marshmallow world in the winterโ. Some people think of marshmallows and they think of Sโmores and summer. Me? I think hot chocolate and Christmas. <โItโs the right way to think FYI.
This tart does take a little bit of time, but itโs mostly just waiting time. Itโs fairly simple to make. If you can make cookies and an easy caramel recipe, you can make this, BUT you do need patience, which I will not lie I do not have a lot of.
So you make the cookie bottom and then you make the caramel. Hereโs the thing about the caramel. In the photos you see, I actually used double the amount of caramel than the recipe I wrote up calls for, but I actually thought it was a bit much. So I made another tart with the caramel recipe listed and thought it was the perfect amount. If you want extra caramel, just double the caramel listed in the recipe. If you just want a nice sized layer, use the recipe listed. Either way it will be great. Just note that if you do decide to double the caramel, it makes for somewhat messy tart โ crazy delicious thoughโฆ and perfect for an over the top holiday dessert.
Once youโve got the caramel layer, you add the layer of chocolate, let that set and then add the marshmallow. You can make the tart a few days in advance, but donโt add the meringue until just before serving.
Bottom line?
This tart is totally face smash worthy.
DO IT.
Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow.
Ingredients
Chocolate Chip Cookie Crust
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8 tablespoons) stick unsalted butter, softened
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup semi-sweet chocolate chips
Salted Rum Caramel*
- 1 cup granulated sugar
- 1/2 cup heavy cream or full-fat canned coconut milk
- 4 tablespoons unsalted butter, cut into chunks
- 1 tablespoon rum
- 1 vanilla bean, split lengthwise and seeds scraped
- pinch of sea salt
Chocolate Ganache
- 1/2 cup heavy cream
- 3 1/2 ounces dark chocolate, finely chopped
Meringue*
- 4 large egg whites, room temperature
- pinch of cream of tartar
- 6 tablespoons sugar
Instructions
- To make the tart cookie dough, preheat the oven to 350 degrees F. Grease a 10-inch tart pan with a removable bottom.
- Combine the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. Add the eggs and beat well. Gradually beat in the flour mixture. Stir in the chocolate chips.
- Press the cookie dough into the bottom and sides of the greased tart pan. You may not need all the dough. Place the tart pan on a cookie sheet and bake for 15-20 minutes or until lightly golden on top.
- Meanwhile, make the caramel. In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined.
- Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 5-10 minutes. Remove from the heat, add rum and vanilla bean seeds + a pinch of salt.
- Once the cookie is done baking, slowly pour the caramel over the cookie, spreading it out as needed. Let the tart stand until the caramel is set, at least 45 minutes.
- To make the ganache, place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour the ganache over the set tart while the ganache is still warm. Let the tart set at room temperature for at least 2 hours or 1 hour in the fridge before serving.
- Just before serving, make the meringue. Using an electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over the tart. Using kitchen torch, toast meringue until golden in spots or place pie under the broiler for 1 minute. Be careful! Serve!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
That caramel is calling your name.
Do you have a substitution for the meringue if you like marshmallow better?
Hi Brandi! Absolutely! If you love marshmallows more than meringue, just sprinkle mini marshmallows on top of the tart and pop it under the broiler or use a kitchen torch to toast them until theyโre gooey and golden! If youโre craving something a little fluffier but still marshmallow, you could try spreading marshmallow fluff or a marshmallow frosting instead too! xT
Hey there! I’m confused why the recipe mentions marshmallow, but it’s actually meringue. Would it be possible to swap the meringue for a marshmallow topping instead?
Hi Rebecca,
Sure, I don’t see why that wouldn’t work for you! I hope you love this recipe! xT