Chocolate Chip Cookie and Cream Tart

Imagine this: the best chocolate chip cookie ever {like 100x better than a Mrs. Field’s straight from the oven}. Then add in chocolate fudge and real whipped cream… thats what you get from this delicious chocolate chip cookie and cream tart. I came across this recipe in The Essential Chocolate Chip Cookbook {a gift from Niki} and knew it had to be a Cakery recipe! The cookie is only partially baked {enough to kill off any bacteria} and as it cools the center falls, it makes the perfect bowl for the fudge! Top it with whipped cream and serve chilled. It’s guaranteed to be a party pleaser!

Gather all of the ingredients:

Preheat oven to 350 degrees F. Butter {or PAM spray} either a 10-inch springform or 6 mini tartlet pans.

Sift 1 cup + 2 tablespoons all-purpose flour with 1/2 teaspoon baking soda and 1/2 teaspoon of salt, in a bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat 1 stick of unsalted butter, melted and cooled slightly, with 1/2 cup packed light brown sugar and 6 tablespoons granulated sugar. Mix until smoothly blended, approximately 1 minute.

Add 1 egg and 1 teaspoon of vanilla extract and mix until blended, about 1 minute. {The mixture may look slightly curdled}

On low speed, add the flour mixture, mixing until it is just incorporated.

Mix in 1 cup of semi sweet chocolate chips.

Use your fingers to spread the dough evenly along the springform pan or divided evenly between the tartlet pans.

Bake until the top just begins to turn golden but the center is still soft {approx. 17 minutes for springform, 9 minutes for tartlets}

Cool the crust on a wire rack.

For the fudge:

In a medium saucepan, heat 1/2 cup heavy whipped cream with 1 tablespoon of unsalted butter over low heat until the cream is hot and the butter melts. The mixture should form tiny bubbles and the temperature should be about 175 degrees F on a thermometer {do not let the mixture come to a boil}.

Remove the pan from the heat, and add 2/3 cup semisweet chocolate chips, let them sit in the hot cream mixture for 30 seconds. Whisk until all of the chocolate is melted and the filling is smooth. Stir in 1/2 teaspoon vanilla extract. Let the filling cool and thicken at room temperature for about 30 minutes.

Leaving a 1-inch edge uncovered, spread the sauce over the crust. Allow to chill for 30 minutes to firm the filling.

Use a small sharp knife to loosen the sides of the crust from the pan and then remove the sides of the pan. Use a sharp knife to loosen the crust from the bottom of the pan and then a wide spatula to slide the tart onto a platter.

To make the whipped cream topping:

In a large bowl, using an electric mixer on medium-high speed, beat 1 cup cold heavy whipping cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract until firm peaks form. Spread the whipped cream over the chocolate filling, allowing it to mound slightly in the center.

Serve, or cover carefully and refrigerate for as long as overnight. Best served chilled.

For a printer-friendly version of this recipe click here: Chocolate Chip Cookie and Cream Tart.

Happy Baking!

xoxo,

Ali