Dark chocolate and Salted Caramel Choc Chip Cookie Tart

Recipe By:  Claire Winstanley

Serves: 8-12
Preparation: 15-20min
Cooking: 15mins
 
 
55g Woolworths Handcrafted Salted Caramel, cut into small pieces
2 x 55g Woolworths Handcrafted Salted Caramel, melted
1 ¼ cup cake flour
½ teaspoon baking soda
120g unsalted butter
¼ teaspoon salt
½ cup Demerara sugar
1 teaspoon vanilla extract
1 egg
1 cup dark chocolate chips
 
For the ganache
1 ½ cups cream
¼ cup full cream milk
2 tablespoons golden syrup
½ cup castor sugar
3 x100g slabs dark chocolate
125g unsalted butter, cubed
 
Preheat the oven to 180’c. Combine the flour, baking soda and salt and set aside. Cream the butter, sugar and vanilla in a standing mixer fitted with a paddle attachment. Cream for 5-7mins until light and pale. Add the egg until completely incorporated. Slowly add the flour mixture, choc chips and caramels. Once the mixture comes together, cover and leave to chill in the fridge for 15mins.
Roll the chilled cookie dough slightly thinner and place into a greased tart tin, pressing it into the edges. Bake for 15mins until golden on top.

Meanwhile to make the chocolate ganache put the cream, milk, sugar and golden syrup in a saucepan and bring to a boil over a medium-high heat. Put the chocolate into a large heatproof bowl and pour in the hot liquid. Stir until smooth. Add the butter one cube at a time, stirring constantly and only adding the next cube once its completely incorporated. Cover with plastic wrap and set aside at room temperature until ready to use (do not put the ganache in the fridge at this stage, you want it to be fluid in order to pour into the cookie base).
Once the cookie base has baked, allow to cool completely. Then pour in the ganache and allow to set in the fridge for at least 2hrs. Serve with melted salted caramel and an extra sprinkling of salt if desired.