What are you up to this long weekend? We will be spending some time with our family in York Beach, Maine. We love it up there, but have you ever tried to go swimming in Maine in May? Let me tell you, it is like jumping into a bucket of ice cubes. But I did it when I was a kid, and my kids do it now. In fact the beach is always full of people jumping in, but I’ve gotten wimpy as I got older and can’t go in farther than my ankles. After a long hot summer, sometimes the last week of August the water is somewhat bearable.
But you could probably convince me to go into the water, if you promised me one of these tarts when I got out 😉
A thick chocolate chip cookie tart base is baked until sturdy enough to hold a mile high swirl of homemade vanilla buttercream. Tastes a bit like cookie and a bit like cake. This recipe has been in the back of my mind since I made the sugar cookie cups last fall. Instead of doing the same thing making little cups, I saw my mini tart pans in the closet and decided to give it a try. Although the tarts are a pretty good size, they can definitely be shared!
While they are baking, the tarts will puff up. It will look as if they won’t have a traditional tart shape with an indent. As soon as you remove them from the oven, the middle of the tart will sink yet the sides will stay up. In order for this to happen, the dough needs to chill in the tart pans for at least an hour before baking. They can chill as long as overnight which is perfect for busy schedules.
The light and fluffy vanilla buttercream can only be piped right after it has been whipped. I used Wilton tip 1M, which is a larger tip. I chose this tip
because I love it, because after I spent an appalling amount of time looking for a coupler to use my small tips, I gave up and used this big tip which can be easily used without one. I have many, many couplers. But after they go through the dishwasher, they somehow disappear into the abyss. Sadly, my tools never end up back in the cabinet where they belong.
It all worked out in the end, I was very happy with the results of the large tip. But feel free to use any you have. I made these in 4.75 inch mini tart pans. But they could also be made in a muffin tin. If using a muffin tin or any smaller tart pan, the baking time should be reduced by several minutes.
- 16 Tablespoons (8 Ounces) Unsalted Butter, Softened
- ¾ Cup (5.625 Ounces) Light Brown Sugar
- ½ Cup (3.5 Ounces) White Sugar
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 2 and ½ Cups (11.25 Ounces) White All-Purpose Flour
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Cups Chocolate Chips
- 11 Tablespoons (5.5 Ounces) Butter. Softened
- 5 and ½ Cups (22 Ounces) Powdered Sugar
- 6 Tablespoons Milk
- 1 Teaspoon Pure Vanilla Extract
- Additional Chocolate Chips for Topping
- In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream together the butter and sugars for 1 minute. Scrape down the sides of the bowl. Add in the egg and vanilla and beat until the egg is completely mixed in. Add in the flour, baking soda and salt and stir just until the dough comes together. Stir in the chocolate chips.
- Press the dough into the bottom and up the sides of each mini tart pan. It takes approximately 5 tablespoons of dough to fill a 4.75" tart pan. The dough should be about ¼ inch thick. Cover and refrigerate the tarts for one hour or up to overnight.
- Preheat the oven to 350 degrees.
- Place the mini tarts on a cookie sheet (while still in the tart pans). Bake the tarts for 15-17 minutes or until the edges are golden brown. They may puff up a bit while baking but the middle will sink down once it is removed from the oven. Remove the baked tarts from the cookie sheet and place on a cooling rack. Once they are cool you can remove them from the tart pans.
- In a large mixing bowl beat the butter until smooth and creamy. Beat in the vanilla extract. Add in 1 cup of powdered sugar alternating with 1 tablespoon milk and beat until smooth. Repeat with the remaining sugar and milk. Continue beating until the frosting is at desired consistency.
- Place the frosting into a piping bag fitted with a 1M tip or any of your choosing.
- Pipe the frosting evenly into the 12 mini tarts. Top with additional chopped chocolate chips if desired.