But then I look at these photos and think, but it’s December, December is all about indulgences, and that makes everything ok again. I am a firm believer that December has no limits when it comes to food. No limits. The more overtop the better. The sweeter the better. The chocolatier…the better.
I know there have been a lot of sweet treats and holiday inspired eats around here lately, but I can’t help it. I think it’s because this year I am trying to hold on and cling to as many of the things that I love as possible. So much is changing around me and so much is happening in my life that clinging to things that make me excited and happy, makes the stress a little more bearable. Does that makes any sense at all? Thinking not really, but you really just have to be in my brain to understand what the heck I am talking about.
The other reason for all this Christmas overload is simply because I love it, and I LOVE getting to dress up my photos and just make them fun. I have been having so much fun with all these holiday photos. It’s totally my thing. I love making things look pretty, I always have… just never knew I would end up playing with food instead clothes. Two and a half years ago, I never would have thought I would like setting up food photos so much. My whole life I always thought I would work in fashion. You know at one of those big magazines, styling the models in the chicest of clothes and walking around in four-inch heels all day, every day. Oh how my life is so different from what I thought it would be. I couldn’t be happier about it.
But umm, I have gotten so into my cooking, baking, mess making, and photo taking – that my closet has dwindled and all my cute clothes have pomegranate juice and or chocolate stains on them. UGH. Like I said, so much has changed. But hey, I still love clothes. That part of me still lives, at least a little. Maybe Santa will bring me some new pretty clothes…I have to admit that my sweats are getting old…oh but wait, that lens. I need that new pretty lens too. No, I need to be practical, what I really need is a bed, a desk and a table to shoot off of! Oh boy. Oh boy. Thinking I better step up my cookie making game here. My list is getting long and pricey. YIKES.
WAIT! I have this tart. Duh. This cookie bottomed salted rum caramel tart will sweet talk anyone into anything. Literally. See, it’s pretty darn sweet. There is chocolate chip cookie (AND it’s the doughy kind!), salted caramel and marshmallow, all of which are sweet, sweet things. BUT remember, this is ok because it’s Christmastime and anything and everything goes. Unless it’s gross and then just eww.
Anyway. I have to admit this is insanely indulgent, and insanely good! But still insane. It’s pretty much like every other salted caramel tart out there, except the tart dough is a big fat chocolate chip cookie (OMG YES!). When I think of Christmas, I think of cookies, caramel and chocolate and that’s pretty much how I came up with this tart. Oh, and marshmallow too because “it’s a marshmallow world in the winter”. Some people think of marshmallows and they think of S’mores and summer. Me? I think hot chocolate and Christmas. <–It’s the right way to think FYI.
This tart does take a little bit of time, but it’s mostly just waiting time. It’s fairly simple to make. If you can make cookies and an easy caramel recipe, you can make this, BUT you do need patience, which I will not lie I do not have a lot of. So you make the cookie bottom and then you make the caramel. Here’s the thing about the caramel. In the photos you see, I actually used double the amount of caramel than the recipe I wrote up calls for, but I actually thought it was a bit much. So I made another tart with the caramel recipe listed and thought it was the perfect amount. If you want extra caramel, just double the caramel listed in the recipe. If you just want a nice sized layer, use the recipe listed. Either way it will be great. Just note that if you do decide to double the caramel, it makes for somewhat messy tart – crazy delicious though… and perfect for an over the top holiday dessert.
Once you’ve got the caramel layer, you add the layer of chocolate, let that set and then add the marshmallow. You can make the tart a few days in advance, but don’t add the meringue until just before serving.
Bottom line? This tart is totally face smash worthy. DO IT.
That caramel is calling your name.
