Caramel Tart with Toasted Marshmallow and Chocolate Chip Cookie Bottom Recipe 

We've had a lot of sweet desserts and holiday-inspired eats lately, but I can't help myself. It may be because I'm attempting to hold onto as many of my passions as possible this year. Clinging to things that make me enthusiastic and joyful helps me cope with the stress of so much change.

Ingredient 

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 chunk – 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

Direction

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1

Preheat oven to 350°F for tart cookie dough. Grease a removable-bottom 10-inch tart pan.

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2

In a small basin, mix flour, baking soda, and salt. Beat butter, brown sugar, and vanilla extract in large mixer bowl for 3–5 minutes until smooth.

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3

Beat eggs thoroughly. Incorporate flour mixture slowly. Add chocolate chips. Press cookie dough into the prepared tart pan bottom and sides. All the money may not be needed. 

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4

Bake the tart pan for 15-20 minutes on a baking sheet until gently brown. Make caramel. Cook the sugar in a dry, large, deep heavy skillet over moderately high heat, stirring frequently with a heat-proof rubber spatula until it melts and forms a deep golden caramel. 

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5

Remove the skillet from the heat and add the butter chunks one at a time, whisking This is normal for caramel to bubble. Now gently add the cream and stir until blended. 

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6

Return the pot to moderate heat and whisk it until the caramel thickens, 5-10 minutes. Take off the heat, add rum, vanilla bean seeds, and a pinch of salt. Pour caramel over the cookie slowly, spreading it out as needed, after baking. 

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7

Wait at least 45 minutes to put the caramel on the tart. Put chocolate in a heatproof basin to make ganache. In a small pot, boil cream. Pour heated cream over chocolate, wait 2 minutes, and mix with a rubber spatula until smooth. 

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8

Pour heated ganache over the tart. Allow the tart to set at room temperature for 2 hours or 1 hour in the fridge before serving. Make the meringue before serving. Beat egg whites in medium bowl with electric mixer until foamy. 

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9

Add tartar cream. Slowly add sugar while mixing. Continue beating until stiff peaks emerge. Spread meringue on tart. Kitchen torch meringue until golden or grill pie for 1 minute. Watch out! Serve! 

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French Silk Banoffee Chocolate Coconut Recipe 

also see

also see

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