Ahh. I am almost feel like I should apologize for this. Almost.
But then I look at these photos and think, but it’s 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 chocolatier…the better.
I know there have been a lot of sweet treats and holiday inspired eats around here lately, but I can’t help it. I think it’s 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 holiday photos. It’s totally my thing. I love making things look pretty, I always have… just never knew I would end up playing with food instead clothes.
Two and a half years ago, I never would have 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 what I thought it would be. I couldn’t be happier about it.
But umm, I have gotten so into my cooking, baking, mess making, and photo taking – 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 clothes…I have to admit that my sweats are getting old…oh 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.
I have this tart. Duh. This cookie bottomed salted rum caramel tart will sweet talk anyone into anything. Literally.
See, it’s pretty darn sweet. There is chocolate chip cookie (AND it’s the doughy kind!), salted caramel and marshmallow, all of which are sweet, sweet things. BUT remember, this is ok because it’s Christmastime and anything and everything goes. Unless it’s gross and then just eww.
Anyway. I have to admit this is insanely indulgent, and insanely good! But still insane.
It’s 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 that’s pretty much how I came up with this tart.
Oh, and marshmallow too because “it’s a marshmallow world in the winter”. Some people think of marshmallows and they think of S’mores and summer. Me? I think hot chocolate and Christmas. <–It’s the right way to think FYI.
This tart does take a little bit of time, but it’s mostly just waiting time. It’s 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. Here’s 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 – crazy delicious though… and perfect for an over the top holiday dessert.
Once you’ve 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 don’t add the meringue until just before serving.
This tart is totally face smash worthy.
Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow.
Chocolate Chip Cookie Crust
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoons stick unsalted butter softened, 8
- 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
- 1/2 cup heavy cream
- 3 1/2 ounces dark chocolate finely chopped
- 4 large egg whites room temperature
- pinch of cream of tartar
- 6 tablespoons sugar
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!
That caramel is calling your name.