Over the Top Tart (Dark Chocolate Bourbon Caramel Tart with a Chocolate Chip Cookie Crust and Marshmallow Topping)

Every once in a while I will get a client who gives me carte blanche to make whatever the spirit moves me. And boy did it move... 

When I was a little girl I was obsessed with the candy Caramello. I loved the combination of the creamy chocolate and the oozy, sweet caramel. I thought why not try to mimic that in a tart and add my most favorite dessert item, marshmallow, on top. I figured it would give it a sweet, smokey quality and balance out the richness. But to really make sure I wasn't out done, I made a chocolate chip cookie crust.

This recipe has a lot of moving parts, but it is worth every shake and move in the kitchen because this tart is ridiculously, rich, delicious, and well, over the top!





















Over the Top Tart

Ingredients

Chocolate Chip Cookie Crust
1 Cup + 2 Tbsp All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Unsalted Butter – Room Temp
1/2 Cup Lightly Packed Brown Sugar
1 tsp Vanilla Extract
1 Egg
3/4 Cup Semi-Sweet Chocolate Chips
*adapted from halfbakedharvest.com

 Salted Bourbon Caramel
1 Cup Granulated Sugar
1/2 Cup Heavy Cream
4 Tbsp Unsalted Butter – Cubed & at Room Temp
2 Tbsp Bourbon
1 tsp Vanilla Extract
Generous Pinch of Sea Salt

 Chocolate Ganache
1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped

 Marshmallow Topping
2 Large Eggs
1/4 tsp Cream of Tartar
3/4 Cup Granulated Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Water
1/4 tsp Kosher Salt
*adapted from handletheheat.com

Active Time: 1 Hour
Inactive Prep: 1 – 2 Hours
Servings – 8 – 10 Slices

Instructions:

CRUST
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tart pan with a removable bottom.

In the bowl of a mixer, beat the butter, brown sugar and vanilla extract until creamy. Add the egg and beat well. Gradually beat in the flour mixture. Add the flour, baking soda, and salt and mix until entirely incorporated. Fold in the chocolate chips.

Start with half of the cookie dough and press it into the bottom and sides of the greased tart pan. Add more dough if necessary, but do not over fill. Place the tart pan on a cookie sheet and bake for 15-20 minutes or until lightly golden on top.

CARAMEL
In a dry, large deep heavy skillet cook the sugar over medium/high heat, stirring constantly with a heat proof rubber spatula, or wooden spoon, until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and fold in the cubes of butter one by one until incorporated. Whisk until combined. It is okay if the caramel bubbles. In a slow stream, add the cream and whisk until combined.

Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 5-10 minutes. Remove from the heat, add the bourbon, vanilla, and salt. Set aside.

When the cookie is done baking it will have risen a bit. I flatten it lightly and slightly before pouring the caramel over the cookie crust. Let the tart stand until the caramel is set, at least 45 minutes.

GANACHE
Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a whisk until smooth. Pour the ganache over the set tart while the ganache is still warm. Let the tart set at room temperature for at least 2 hours or 1 hour in the fridge before serving.

MARSHMALLOW TOPPING
Just before serving, make the marshmallow topping. In a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Spread the marshmallow topping evenly over the ganache.

Place the tart under the broiler, on high, for 30 seconds, then rotate the tart and leave for another 15 seconds, or until golden brown. Place the tart back in the refrigerator to set-up and serve!

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