Ingredients
1/2 c. (1 stick) unsalted butter, softened
1/4 c. (55 g.) packed light brown sugar
1/4 c. (50 g.) granulated sugar
1 tsp. pure vanilla extract
1 1/4 c. (150 g.) all-purpose flour
1/2 tsp. kosher salt
1 1/2 c. (255 g.) chocolate chips, divided
1 (10.6-oz.) jar caramel
1/4 c. heavy cream
Flaky sea salt
Preparation
Step 1Preheat oven to 350°. In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until creamy. Add vanilla and beat to combine. Add flour and kosher salt and beat on low speed until just a few dry streaks remain. Add 3/4 cup chips and beat until just combined. Step 2Scrape dough into an 8" tart pan. Using your hands, spread in an even layer and up sides of pan. Place pan on a large baking sheet. Step 3Bake crust until edges are golden and center is just set, 14 to 16 minutes. Let cool completely. Step 4Spread caramel in center of crust in an even layer. Refrigerate until set, at least 1 hour or up to 12. Step 5Meanwhile, place remaining 3/4 cup chips in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour cream over chips, let sit 2 minutes, then whisk until smooth. Step 6Pour ganache over caramel and spread in an even layer. Top with sea salt. Refrigerate until ganache is set, at least 30 minutes or up to 12 hours. Step 7When ready to serve, remove sides of tart pan and slice.
If you love tarts for how easy they are, then give our fruit tart a try next. Made this? Let us know what you think in the comments below!
