Chocolate Chip Salted Caramel Tart Recipe

Ben Carraoli

Chocolate Chip Salted Caramel Tart Recipe

I’m so excited to share this dessert with you — I recently baked the Chocolate Chip Salted Caramel Tart, and honestly, it was love at first bite! The rich layers of buttery cookie crust, creamy salted caramel, and glossy chocolate fudge glaze created something absolutely divine. It’s the kind of dessert that looks fancy enough for a dinner party but is simple enough for a cozy weekend treat

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Prep Time 30

Cook Time 1

Ingredients Method Notes

Ingredients

1 cup all-purpose flour – gives structure to the crust and prevents sogginess.
2 tablespoons extra flour – helps the dough press neatly up the sides of the tart pan.
¼ teaspoon salt – balances the sweetness and enhances flavor.
¼ teaspoon baking soda – gives the cookie base a light lift so it’s not too dense.
6 tablespoons of unsalted butter room temperature – real butter gives that rich, classic flavor.
½ cup brown sugar – adds moisture and deep caramel notes to the crust.
¼ cup granulated sugar – gives the cookie a subtle crispness.
1 teaspoon vanilla extract – rounds out the flavor beautifully.
1 egg – binds the dough so the crust holds together well.
1 cup semi-sweet mini chocolate chips – for tiny melty bursts of chocolate throughout.
½ cup heavy cream – gives the caramel its smooth velvety texture.
1 cup granulated sugar – the key to deep caramel flavor.
1 tablespoon corn syrup – prevents crystallization for a silky caramel.
¼ cup water – helps dissolve the sugar evenly.
3 tablespoons unsalted butter – adds richness and helps the caramel set nicely.
¾ teaspoon sea salt – gives that perfect salty-sweet balance.
1 teaspoon vanilla extract – enhances the depth of flavor.
4 tablespoons unsalted butter – adds gloss and smoothness.
1 cup semi-sweet chocolate chips – for a rich indulgent chocolate layer.
1 tablespoon corn syrup – keeps the glaze shiny and prevents it from hardening too much.

Method

Preheat your oven to 350°F (175°C). Whisk together flour, salt, baking soda, and extra flour in a bowl. In another bowl, cream butter with both sugars until smooth and fluffy. Add vanilla and egg, then gradually mix in the dry ingredients. Stir in chocolate chips. Press the dough evenly into your tart pan, building up the sides slightly. Chill for 5 minutes, then bake for 22–25 minutes until golden. While still warm, press the center down gently with a metal cup to create space for the caramel layer.
Warm the heavy cream slightly and set aside. In a saucepan, combine sugar, corn syrup, and water, and stir until the sugar dissolves. Let it boil without stirring until it turns a deep golden color. Remove from heat and carefully whisk in the warm cream (it will bubble up). Stir in butter, sea salt, and vanilla until smooth. Let the caramel cool for about 10 minutes, then pour it into the baked crust. Refrigerate while preparing the glaze.
Melt butter and chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth. Add corn syrup and mix well. Allow it to cool slightly so it thickens, then pour over the caramel layer. Spread evenly using an offset spatula, then sprinkle lightly with fleur de sel or flaky sea salt. Chill until set before slicing.

Notes

Always use room-temperature butter for a smooth, even cookie dough texture.
I like to chill the crust before baking so it holds its shape perfectly.
Make sure the caramel isn’t too hot when pouring—it spreads easier and won’t melt the base.
Use good-quality chocolate chips—they melt better and taste richer.
When slicing, dip your knife in hot water between cuts to get clean, beautiful edges.