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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 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.
WAIT!
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.
Bottom line?
This tart is totally face smash worthy.
DO IT.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
That caramel is calling your name.
Can I use vanilla extract instead of a vanilla bean? If so, how much?
Hi Sloan,
Sure, that would work for you! I would use 1 teaspoon:) Please let me know if you have any other questions! xT
Tieghan, this recipe looks incredible! I just made the cookie crust but it pretty much fills in the tart pan but still moving forward. I want to do as much in advance for a dinner tomorrow night. So will do caramel, mmmm, then the ganache. I thought I would refrigerate and take out late afternoon to become soft. Then the meringue before serving. Does that sound like it will work and how far in advance can I make the meringue and then top to brown? I love having as much done in advance so I can entertain my friends! Just let me know because this just looks incredible! Suz
Hi there! I would say it might not work to make the meringue in advance because it might not stay fluffy! xT
Could this be made in a pie pan? I can’t get a tart pan in time!
Hey Brittany,
Sure, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Made it this afternoon for my adult son. It was scrumptious and very sweet but that just means you can share it with more people ?. I debated leaving the marshmallow like meringue out but it just looked too beautiful. Besides which, I needed an excuse to break out my kitchen torch. Will definitely make again!!
Hey Melanie,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Just made this for Father’s day ? It looks so impressive! Thanks for the awesome recipe ?
Hey Jessica,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
Adding in some nuts to the caramel would be really good! Toasted hazelnuts! Mmm
Oh yum, sounds amazing! xTieghan
When I made it the caramel became rock hard in the torte. I cooked it until it thickened a bit and poured it in. It set alright! Like a rock! I’m not sure how to avoid that.
Hey there,
So sorry to hear this! Unfortunately, that means that the caramel was overcooked. Next time try cooking it for less time and that should help! xTieghan
HOW AM I JUST SEEING THIS RECIPE TODAY??? Is it wrong to make this when it’s no longer the holiday season? Asking for a friend …
Hey Elena,
Absolutely not, you should totally make these! I hope you love them! xTieghan
Amaaazing! Can you freeze this? How long for? Love to make ahead before the holidays ?
Hey Meg,
I have not tried freezing this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow! I can’t resist such a delicious dessert. Sure I will try this.
I hope you love this, Radwa! Thank you! xTieghan
So now I see multiple people commenting about mistakes in the recipe, the caramel not working and a misleading name calling egg whites marshmallow – yet no corrections. Huge Pinterest FAIL. This was a complete flop of epic proportions.
Hi Arlene! I would love to help you if you have any questions about this one! xTieghan
This looks amazing! Do you think it could be made the day before and just do the meringue on the day?
Or would the cookie go soggy?
Hi Nikki! Yes, this works perfectly! Just add the meringue right before serving! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks beautiful and yummy! Can you
make the caramel filling using Rum flavoring?
HI! I wouldn’t recommend that. I would use rum or just omit the rum. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
OMG Tieghan, this looks snobby, definitely gonna practice this recipe now that thanksgiving is over for our family Christmas dinner! Do you find that when you make the tart the day before, the cookie bottom gets soggy? Do you put a layer of egg white down to stop the caramel layer from making it soggy?
Hey Jessica! I have not found the cookie to become soggy. No need to brush with an egg white. The caramel should be thick enough that it does make the cookie soggy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this and it was a winner. The disclaimer about it being super sweet is right!! I left off the meringue and added fluer de sel on top to cut through the sweetness
Sounds amazing! I am so happy you loved this Amber! Thanks!