Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow

Chocolate Chip Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow.

Yields: ONE (10 INCH) TART 

Preparation time: 35 MINUTES 

Cook time: 30 MINUTES 

Total time: 3 HOURS

Ingredients

Chocolate Chip Cookie Crust

1 cup + 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (8 tablespoons) 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

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

Instructions

To make the tart cookie dough, preheat the oven to 350 degrees F. Grease a 10-inch tart pan with a removable bottom.

Combine the flour, baking soda and salt in a small bowl. 

Beat the butter, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. 

Add the eggs and beat well. Gradually beat in the flour mixture. 

Stir in the chocolate chips.

Press the cookie dough into the bottom and sides of the greased tart pan. You may not need all the dough. 

Place the tart pan on a cookie sheet and bake for 15-20 minutes or until lightly golden on top.

Meanwhile, make the caramel. In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of the skillet carefully pour in the heavy cream and butter.

Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, add rum and vanilla bean seeds + a pinch of salt.

Once the cookie is done baking, slowly pour the caramel over the cookie, spreading it out as needed. Let the tart stand until the caramel is set, at least 45 minutes.

To make the 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 rubber spatula 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.

Just before serving, make the meringue. Using an electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over the tart. Using kitchen torch, toast meringue until golden in spots or place pie under the broiler for 1 minute. Be careful! Serve!

*If you prefer an extra caramely tart like the one in the photos, double this caramel recipe. Just beware that the tart will be a bit messy.

**This is a very sweet recipe. if you would prefer, you can leave the meringue off, or top with whip cream or vanilla bean ice cream.

Recipe @

http://www.halfbakedharvest.com/chocolate-chip-cookie-bottomed-salted-rum-caramel-tart-toasted-marshmallow/