Chocolate Chip Cookie Tart Recipes

CHOCOLATE CHIP COOKIE TART

Steps:

• Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.

CHOCOLATE GANACHE-CARAMEL COOKIE TART

Steps:

• Heat oven to 375°F. Make 36 cookies as directed on pouch. Cool completely, about 15 minutes. Store 8 cookies in airtight container for another use.
• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
• In food processor, process half of the remaining cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in melted butter until well blended. Press very firmly on bottom and up side of tart pan. Place tart on rimmed baking sheet. Bake 14 to 18 minutes or until crust is set in center. Cool 15 minutes.
• In medium microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Stir in 15-second intervals until caramels are melted and can be stirred smooth. Pour over baked crust. Refrigerate 10 minutes.
• In medium microwavable bowl, place chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. If needed, microwave chocolate-cream mixture uncovered on Medium (50%) in 15-second increments until chocolate can be stirred smooth. Remove tart from refrigerator. Pour chocolate mixture over caramel layer. Return to refrigerator uncovered, about 2 hours or until chocolate is set.
• Let tart stand at room temperature 10 minutes before cutting. Spoon caramel sauce around edge; sprinkle sea salt on top. Store loosely covered in refrigerator.

CHOCOLATE TART WITH CHOCOLATE CHIP COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
• Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
• Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.

CHOCOLATE CHIP COOKIE DOUGH BREAKFAST TARTS

Steps:

• Divide the pie dough into two flattened discs; wrap in plastic and chill.
• Preheat the oven to 375 degrees F. Line two cookie sheets with parchment.
• Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill.
• Remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 heaping tablespoon of the cookie dough to each rectangle. Cover with the rectangles on the second cookie sheet, pressing the edges with your fingers. With a fork, go over edges to seal and poke holes on the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes.
• Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes.
• In a small bowl, mix together the powdered sugar, milk and vanilla; evenly ice each tart. Sprinkle with the mini chocolate chips.