Salted Caramel & Pretzel Cookie Dough Tart

Equipment:

• 9″ tart pan
• Food processor

Ingredients:

• For the Pretzel Crust:
  • 180g crushed pretzels
  • 90g unsalted butter (6 ⅓ tbsp.)
  • 2 tbsp. light brown sugar
• Edible Cookie Dough Layer:
  • 150g all-purpose flour (or 1:1 gluten-free flour, or almond flour)
  • 113g unsalted butter, room temp. (8 tbsp.)
  • 110g light brown sugar (½ c.)
  • 30g salted caramel sauce (2 tbsp.)
  • ¼ tsp. salt
  • 110g heavy whipping cream (½ c.)
  • 1 tsp. vanilla
  • 90g mini chocolate chips (½ c.)
• Ganache:
  • 115g semi-sweet chocolate (⅔ c.)
  • 100g heavy whipping cream (3 ½ oz.)
• Additional:
  • 140g salted caramel sauce (to spread and for decoration)

Instructions:

1. Pretzel Crust:
   • Preheat the oven to 350°F (175°C).
   • Crush pretzels in a food processor until they turn into fine crumbs.
   • Melt the butter and combine it with the crushed pretzels and sugar. Mix thoroughly.
   • Press the mixture into a 9″ tart pan. Bake for 10 minutes, then set aside to cool.
2. Edible Cookie Dough Layer:
   • Note: If using all-purpose or 1:1 gluten-free flour, microwave it in 30-second bursts until it reaches an internal temperature of at least 165°F (74°C) for safety. This usually takes about 1 minute. (Almond flour doesn’t need heat treating.)
   • Using a stand mixer or a hand mixer, cream together the butter, brown sugar, caramel, and salt until the mixture is light and fluffy (around 3 minutes).
   • Gradually add in the heat-treated flour and mix until incorporated.
   • Add the heavy whipping cream and vanilla. Beat the mixture until it’s very light and fluffy.
   • Gently fold in the chocolate chips.
   • Spread this dough evenly over the pretzel crust.
   • Drizzle the leftover salted caramel sauce on top and then freeze for a minimum of 10 minutes while preparing the ganache.
3. Ganache:
   • Place chocolate pieces in a bowl.
   • Heat the heavy whipping cream in the microwave for 1 minute.
   • Pour the hot cream over the chocolate and stir until the chocolate melts entirely, ensuring the mixture is smooth. If the chocolate isn’t melting properly, microwave the mixture in 10-second increments, stirring between each.
   • Pour this ganache over the cookie dough layer and ensure an even spread.
4. Final Steps:
   • Refrigerate the tart for at least 30 minutes to set.
   • For added texture and flavor, garnish with some extra pretzels and a sprinkle of flaky sea salt before serving.

Note: Ensure any flour used is heat treated for safety unless you’re using almond flour.