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Salted Caramel Cookie Dough Tart: Ultimate Dessert Recipe

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This Salted Caramel Cookie Dough Tart is a decadent dessert that combines a buttery crust with rich, no-bake cookie dough and a luscious salted caramel topping. Perfect for any occasion, this tart is sure to impress with its delightful textures and flavors.

Ingredients

Scale
  • For the Tart Crust:
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Cold Unsalted Butter, cubed
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • For the No-Bake Cookie Dough Filling:
  • 1 cup Heat-Treated All-Purpose Flour
  • 1/2 cup Unsalted Butter, room temperature
  • 1/2 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1–2 tablespoons Milk (or Cream)
  • 1/2 cup Mini Chocolate Chips
  • 1/4 teaspoon Salt
  • For the Salted Caramel Topping:
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Heavy Cream, warm
  • 1/4 cup Unsalted Butter
  • 1/2 teaspoon Flaky Sea Salt
  • 1 tablespoon Corn Syrup (optional)

Instructions

  1. Prepare the Tart Crust (Bake Time: 15-20 minutes, plus cooling):
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
  3. In a food processor, combine the flour, granulated sugar, and a pinch of salt. Pulse a few times to combine.
  4. Add the very cold, cubed unsalted butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Press the mixture evenly into the bottom and up the sides of your prepared tart pan. Use the bottom of a flat glass or your fingers to make it compact and even.
  6. Bake for 15-20 minutes, or until the crust is lightly golden brown. Let it cool completely on a wire rack before proceeding.
  7. Make the No-Bake Cookie Dough Filling:
  8. First, ensure your flour is heat-treated and completely cooled.
  9. In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  10. Beat in the vanilla extract and salt.
  11. Gradually add the heat-treated flour, mixing on low speed until just combined. The mixture will be crumbly at first.
  12. Add the milk (or cream) one tablespoon at a time, mixing until the dough comes together and is moist but not sticky.
  13. Stir in the mini chocolate chips by hand until evenly distributed.
  14. Prepare the Salted Caramel Topping:
  15. In a heavy-bottomed saucepan, combine the granulated sugar, water, and corn syrup (if using). Stir gently just to moisten the sugar.
  16. Cook over medium heat without stirring, just swirling the pan occasionally, until the sugar dissolves and the mixture turns a rich amber color (8-12 minutes).
  17. While the sugar is cooking, warm the heavy cream in a separate small saucepan or microwave until steaming.
  18. Once the caramel reaches your desired amber color, remove it from the heat. Carefully and slowly pour the warm heavy cream into the caramel while whisking constantly.
  19. Stir in the unsalted butter and fine sea salt until fully combined and smooth.
  20. Allow the caramel to cool slightly in the saucepan for about 10-15 minutes, stirring occasionally, until it thickens slightly but is still pourable.
  21. Assemble and Chill the Tart:
  22. Once the tart crust is completely cool, press the no-bake cookie dough evenly into the bottom of the crust.
  23. Pour the slightly cooled salted caramel over the cookie dough layer, spreading it gently to cover the entire surface.
  24. If desired, sprinkle with a pinch of flaky sea salt for an extra touch of flavor and texture.
  25. Refrigerate the tart for at least 3-4 hours, or preferably overnight, until the cookie dough and caramel are firm enough to slice cleanly.

Nutrition

Keywords: For a gluten-free option, substitute all-purpose flour with a good quality 1:1 gluten-free baking flour blend. Ensure to heat-treat your flour properly for safe consumption.

Find it online: https://mamablueberry.com/salted-caramel-cookie-dough-tart-ultimate-dessert-recipe/