The Ritz Paris Cookie Tart
The Ritz Paris Cookie Tart is one of those desserts you’re likely to serve over and over again! With it’s rich butterscotch-flavored cookie base and it’s “turtle”-like topping of chocolate, buttery caramel and toasted almonds, this is sure to wow anyone who is lucky enough to get a taste!
This cookie tart was originally posted by the New York Times and was “inspired” by the chef at the Ritz in Paris. Although this recipe has been tweaked to make the base more moist and flavorful and to make the topping able to withstand transportation (perfect for a picnic or potluck), it still harkens back to the original recipe.
The base of this cookie tart gets its deep butterscotch flavor from the browned butter and brown sugar. Once the butter is browned (easily done in the microwave if you don’t want to dirty a pan), add water, brown and white sugars, almond butter and vanilla. Whisk it all together and add the egg and yolk and stir again.
Add the baking powder, baking soda and salt, and combine. Add in the flour until just incorporated. Transfer to a tart pan and sprinkle the chocolate chips and almond pieces over the top.
Bake the tart for 20 minutes or so. Let it cool in the pan and then remove from tart pan.
For the caramel drizzle, microwave the caramels and cream together until melted and mixed together.
Drizzle over the top in little pools of caramel. Sprinkle lightly with flaky sea salt, if desired, cut and enjoy!
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The Ritz Paris Cookie Tart
Makes: 12 servings
Prep Time: 20 minutes
Bake Time: 22 minutes
Total Time: 42 minutes
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter
- 2 tbsp water
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup almond butter, well stirred
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp kosher salt
- 1 & 1/3 cups all-purpose flour
For the Topping:
- 4 ounces semi-sweet chocolate chips OR half mini semi-sweet and half milk chocolate, (or 2 ounces semi-sweet and 2 ounces milk chocolate)
- 1/3 cup roasted salted almonds, coarsely chopped
For the Caramel Drizzle:
- 2-2 & 1/2 ounces store-bought soft caramels, like Werthers (8-10 caramels)
- 2 tsp cream or half-and-half
For Garnish:
- flaky sea salt for finishing, if desired
Instructions
For the Brown Butter:
Put the butter in a large (2 quart) microwave-safe bowl. Cover tightly with plastic wrap. With a small, sharp knife, make 3-4 small slits in the plastic wrap (for venting).
Microwave on high power for 4 minutes. Check to see if the butter is starting to brown. You’re looking for a golden color. If it’s not there yet, microwave another minute then check again. Continue adding a minute then check the color until it’s golden. (My microwave is 900 watts and takes 6 minutes to achieve the golden brown butter.)
Carefully remove the bowl from the microwave and peel back the plastic wrap (it will be HOT!). Allow the butter to cool for 10 minutes.
For the Prep:
Center a rack in the oven and heat to 350˚F. Spray a 9- or 10-inch tart pan (with a removable bottom) generously with baking spray. Line the pan with a circle of parchment paper. Get a sheet pan out and set aside.
For the Cookie Dough:
After 10 minutes, add the water, both sugars, the almond butter and the vanilla to the brown butter. Whisk until everything is well combined. Add the egg and yolk and stir again.
Add the baking powder, baking soda and salt and stir to incorporate. Add the flour and stir just until it disappears. Transfer the batter to the prepared pan and spread to an even layer. Scatter the chocolate chips over the top then the almond pieces.
Place the tart pan on a sheet pan and bake for 20-23 minutes or until a toothpick inserted into the center of the tart comes out clean. Don’t over bake. (You can also test with an instant thermometer for doneness. It should read 175-185˚F.
Remove the tart from the oven and allow it to cool for 10 minutes in the pan then remove the outer ring from the tart pan.
For the Caramel Drizzle:
Combine the soft caramels and cream (or half-and-half) in a small microwave-safe bowl. Microwave on high power for 15-20 seconds. Stir to melt the caramels. If needed, return to the microwave for another 10 seconds. Drizzle the caramel over the top of the tart in small pools. If the caramel starts to thicken, just pop it back into the microwave for another 10 seconds. Sprinkle lightly with flaky sea salt, if desired.
Recipe by The Cafe Sucre Farine
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