I was amazed when I created my version of a Caramel Tart. Using rich unsalted butter, semisweet chocolate chips, and a hint of dark rum in the caramel, I achieved an unexpected twist. With a tender cookie base and toasted mini marshmallows topping, this sweet treat simply redefines dessert indulgence.

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I’m excited to share my latest creation: a Cookie Bottomed Salted Rum Caramel Tart with Toasted Marshmallow. I first fell in love with this twist on the classic tart when I was experimenting in my kitchen and realized that combining a rich chocolate chip cookie base with a luscious salted rum caramel made using 1 cup granulated sugar, 6 tbsp unsalted butter and 1/2 cup heavy cream creates something truly unique.

I mixed in 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, and a few other trusted ingredients to form a cookie crust that strikes the perfect balance of sweet and savory. Drizzled with a splash of 3 tbsp dark rum and topped off with a handful of toasted mini marshmallows, this tart leaves you craving more.

I kept it simple and let the flavours pop in every bite while still offering that unexpected gourmet twist. Enjoy every delectable mouthful!

Why I Like this Recipe

I love this recipe because the cookie bottom is soft and chewy while the salted rum caramel adds this amazing rich, boozy flavor that really makes it special.

I really dig the mix of textures too. The chewy cookie, gooey caramel and those toasted marshmallows give it a cool crunch and melt-in-your-mouth vibe at the same time.

I also like that I get to make the caramel from scratch. It might seem a little tricky sometimes but when it comes together it makes me feel super proud and like I did something really delicious.

Lastly, the blend of sweet and salty in the tart is just unbeatable. Its balance of flavors reminds me of fun summer nights and makes every bite feel like a treat.

Ingredients

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All-Purpose Flour: Provides carbohydrates for energy but has little fiber, so not super healthy for daily intake.
Unsalted Butter: Adds richness and flavor, giving the tart a smooth texture and a bit of indulgence.
Brown Sugar: Its molasses gives moistness and naturally sweet taste while deepening the flavor profile.
Heavy Cream: Creates a velvety caramel finish but is high in fat making it a rich ingredient.
Dark Rum: Adds a vibrant spiced note and a touch of warmth to the tart flavor.
Semisweet Chocolate Chips: Provide bursts of rich chocolate flavor and add texture for sweet lovers.
Sea Salt: Balances caramel sweetness; a pinch brings contrast and lifts flavor complexity.
Vanilla Extract: Enhances flavor with a sweet aromatic note rounding out cookie and caramel layers.

Ingredient Quantities

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup semisweet chocolate chips

1 cup granulated sugar (for the caramel)

6 tbsp unsalted butter, cubed (for the caramel)

1/2 cup heavy cream

3 tbsp dark rum

1 tsp sea salt (adjust to taste)

1 to 1 1/2 cups mini marshmallows

How to Make this

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1. Preheat your oven to 350°F. Grease a 9-inch tart pan lightly and set aside.

2. In a bowl, whisk together 1¼ cups all-purpose flour, ½ tsp baking soda and ¼ tsp salt.

3. In a separate large bowl, cream ½ cup unsalted butter with ½ cup packed brown sugar and ¼ cup granulated sugar until light and fluffy.

4. Beat in 1 large egg and 1 tsp vanilla extract into the butter mix until fully combined.

5. Gradually add the dry ingredients to the wet mix and stir until just combined, then fold in 1 cup semisweet chocolate chips.

6. Press the cookie dough evenly into the bottom of the prepared tart pan and bake for about 10-12 minutes until just golden around the edges, then let it cool completely.

7. Meanwhile, start the caramel by heating 1 cup granulated sugar in a medium saucepan over medium heat until it melts and turns a deep amber color. Be sure to swirl the pan without stirring too much.

8. Once the sugar is melted, carefully add 6 tbsp cubed unsalted butter and stir until melted. Slowly pour in ½ cup heavy cream and 3 tbsp dark rum while stirring constantly. Remove from the heat and mix in 1 tsp sea salt.

9. Pour the salted rum caramel evenly over the cooled cookie bottom.

10. Sprinkle 1 to 1½ cups mini marshmallows on top and place the tart under the broiler or use a kitchen torch to toast them lightly until they are golden and puffy. Enjoy!

Equipment Needed

1. An oven preheated to 350°F
2. A 9-inch tart pan (make sure it’s well-greased)
3. At least two mixing bowls (one for the dry ingredients and another large one for the wet mix)
4. A whisk
5. An electric or hand mixer for creaming the butter and sugars
6. Measuring cups and spoons
7. A rubber spatula for stirring and folding in ingredients
8. A medium saucepan for making the caramel
9. Either a broiler or a kitchen torch for toasting the mini marshmallows
10. A cooling rack to let the tart cool completely afterward

FAQ

Q: Can I use a different kind of rum in this tart?

A: Yes, you could totally substitute dark rum with spiced rum or even a bit of brandy if your taste buds are up for a little twist.

Q: How do I get the caramel to reach the right consistency?

A: Make sure to cook the sugar until it turns a deep amber color and then quickly stir in the butter and cream; be careful not to let it burn.

Q: Do I need to toast the marshmallows before adding them?

A: Not necessarily, but if you like them a bit crispy on the edges try a quick broil for a minute, just keep an eye on them.

Q: How long can I store the tart for later?

A: It will stay fresh for about 2 days in the fridge, but best to eat it within a day if you can, since the caramel might get a bit soft over time.

Q: Can I make a cookie bottom without the chocolate chips?

A: Sure, you could leave out the chips if you're not a chocolate fan, but they do add a nice texture and flavor contrast with the caramel.

Cookie Bottomed Salted Rum Caramel Tart Recipe Substitutions and Variations

If you don’t have unsalted butter, try using salted butter but reduce the extra salt in the recipe
For heavy cream, you can use half and half or evaporated milk though the caramel might be a bit lighter
If you’re out of dark rum, consider using brandy or even a few drops of rum extract for a similar flavor
Instead of semisweet chocolate chips, feel free to substitute with dark chocolate chips or chopped dark chocolate

Pro Tips

1. When you mix the cookie dough, try not to overmix it cuz that can make the base kinda tough instead of light and tender.
2. Be super careful when you’re melting the sugar for the caramel – it goes from golden to burnt really fast so just gently swirl the pan instead of messing around with a spoon too much.
3. Let the cookie base cool completely before drizzling on the caramel; if it’s still warm then the caramel might just melt the dough and turn it into a sticky mess.
4. If you ain’t got a kitchen torch for toasting the marshmallows, you can use the broiler but watch them closely since they toast fast and could burn if you’re not paying attention.