CHOCOLATE GLAZED, SALTED CARAMEL & CHOCOLATE CHIP COOKIE TART

RECIPE:

STEP ONE:  Cookie dough-either use 1 1b, 6 ounces of Pillsbury or make this recipe:

1 cup plus 2 tablespoons flour
1/4 tsp. kosher salt
1/4 tsp. baking soda
6 Tablespoons soft butter
1/2 cup light brown sugar
1/4 cup regular sugar
1 tsp. vanilla extract

1 egg

1 cup mini semisweet chips

Cream butter and sugars.  Add egg and vanilla until creamy.  Add dry ingredients and fold in chips.

Press cookie dough into a 13 inch rectangular tart pan (click to see the one I used) lining the bottom and up the sides.  Try to make the bottom slightly thinner although it will still puff up in the oven.  Don't worry, we will flatten it later.  Freeze it for 10 mins.  Bake at 350 for about 25 minutes but check it at 20.  You want it nicely browned.  As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel later.  Cool completely before adding caramel.  I have been known to speed this part up in the freezer.

STEP 2:  Pour 1/2 cup salted Caramel into the center of the tart and chill again until firm.  Homemade recipe follows:

BEST SALTED CARAMEL RECIPE-(This can be made a day ahead of time and makes 2 cups-save rest for another use!)
Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups

STEP 3:  Once the caramel is firm and cold you can pour on the chocolate glaze.  I made the recipe below but did not use it all.  Use the extra for dipping strawberries!  

Pour it over the caramel tart to fill in the empty space!  Top with fleur de sel when firm, if desired.

Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
4 ounces butter
8 ounces dark chocolate chips

3 teaspoons light corn syrup

Microwave the butter and chocolate until smooth. Stir in corn syrup.  Let sit a few minutes to thicken a bit.