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An easy, delicious sweet treat with a super fun gourmet twist, this Ritz Paris Cookie Tart has a rich, butterscotch base topped with dreamy chocolate chips, crisp almonds and soft, chewy caramel.
 I came across this Ritz Paris Cookie Tart recipe over on the New York Times Cooking site while doing some research for a trip to Paris that we've been planning since January. The recipe was originally developed François Perret, the pastry chef of the Ritz hotel in Paris and has been served at the hotel restaurant and at its patisserie, Le Comptoir. The Times describes it as: "A cross between an American chocolate chip cookie and a French shortbread".
A test
I was super intrigued and could hardly wait to try it! A few weeks ago, shortly after discovering the recipe, I woke up in the middle of the night and couldn't sleep. After trying all my usual tricks to get back to sleep (praying, planning, reading...) without success, I got up and had the urge to bake.
When Scott woke up the next morning, he sniffed and said, "Wow, what smells so good?" I smiled with sleepy eyes and said "The Ritz Paris Cookie Tart". He laughed and was quite happy to sample a sliver when it cooled a bit.
The NY Times recipe says this Ritz Paris Cookie Tart was "inspired" by the original at the Ritz so I feel like I'm not insulting Monsieur Perret (the Ritz chef) when I say that we were not overly impressed with the first attempt. I followed the recipe as given but the base was dry and the caramel topping (a store-bought caramel sauce) was delicious but kept the tart sticky and wet. I was hoping for a moist, dense, blondie-type base with a chocolate/caramel topping that would harden enough to make it "packable and portable".
Retests
Back to the drawing board! I decided to brown the butter for an added layer of flavor using a super-easy, no-mess microwave technique. I also added an egg yolk to the original recipe to help alleviate the dry crumb.
After a few more small tweaks and retests, I'm super happy with this The Ritz Paris Cookie Tart and hope you love it too! The base is moist and full of butterscotch flavor and the topping is similar to a "turtle" with rich chocolate, buttery caramel, crunchy almonds and a scatter of flaky sea salt. Delish!
The real deal
Believe it or not, Scott and I are actually in Paris as I write this post! We decided to check out the Paris Ritz today for lunch and visit the famous patisserie, Le Comptoir (pronounced like this). We weren't disappointed with either one! Here are a few pics of our delightful, delicious afternoon:
The Ritz entrance hallway.
The Paris Ritz patisserie called Le Comptoir. Everything is SO beautiful!
A beautiful, marbled adaptation of the Paris Ritz Cookie Tart.
An easy recipe that makes a fun, fancy gift!
Once I completed my adaptations on this Ritz Paris Cookie Tart, I knew we'd want to share it with family and friends, so I created a Parisian-inspired label to go with my gifts. We're happy to share a free printable PDF for the label (in two different sizes).
To receive the labels, simply scroll to the comment section at the bottom of this post and let us know that you'd like them. We'll email you the PDFs with instructions on how to use them along with links for the box and bag pictured below.
You can gift this tart as a whole or in slices, your choice!
There's a larger label that looks great if gifting the whole tart and a smaller one for individual slices. However you decide to gift this delicious sweet treat, recipients will be delighted!
This Ritz Paris Cookie Tart also makes a fabulous dessert. I like to serve it slightly warmer with a scoop of vanilla ice cream. Oh my, it will make you and your guests feel quite fancy - like they've taken a trip to Paris! Apprécier!
Cafe Tips for making this Ritz Paris Cookie Tart (La Tarte aux Biscuits du Ritz Paris)
- You'll need a 9 or 10-inch tart pan with a removable bottom for this recipe. These types of pans are wonderful for all kinds of tarts and they also work well for quiche.
- For easy removal, be sure to spray the tart pan well with baking spray then line it with parchment paper. This may seem like overkill but it's much better than having part of the tart stick in the pan.
- Best way to remove a tart from a tart pan with a removable bottom? After the tart has cooled a bit, set a can of unopened beans, tomatoes, veggies, etc. on a work surface. Set the tart pan on the can and the side ring should slide right off.
- Use can use raw or toasted almonds for this recipe. I used lightly salted roasted whole almonds and coarsely chop them or, for a pretty presentation, just cut each one in half, randomly. I like to tuck them into the top of the dough, cut side down.
- This recipe calls for 4 ounces (Âľ cup) of chocolate chips. You can use all semisweet, all milk chocolate or half and half. I like to use semisweet mini chips and regular-size milk chocolate chips.
- This recipe also calls for almond butter. Peanut butter or cashew butter is also delicious.
- I like to place the tart pan on a baking sheet lined with parchment or foil. That way, if there's any small leak of butter from the tart pan, there's no mess in the oven.
- Don't overbake this Paris Ritz Cookie Tart. Check it at around 18-20 minutes. A toothpick will come out clean when it's done. You can also check for doneness (more accurate) with an instant thermometer which will read 175-185ËšF (80-85ËšC).
- Be sure to look for SOFT caramels for this recipe like Werther's which are available at most larger grocery stores in the U.S., but any delicious soft caramel will work.
- To quickly harden the caramel on top of the tart just place the tart in the refrigerator for 10-15 minutes.
Thought for the day:
For by Him all things were created, in heaven and on earth,
visible and invisible,
whether thrones or dominions or rulers or authorities.
All things were created through Him and for Him.
And He is before all things, and in Him all things hold together.
Colossians 1:16-17
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.
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The Ritz Paris Cookie Tart
Ingredients
For the cookie dough:
- ½ cup butter
- 2 tablespoons water
- ½ cup granulated sugar
- â…“ cup brown sugar
- ÂĽ cup almond butter, well stirred
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 teaspoon baking powder
- ÂĽ teaspoon baking soda
- Âľ teaspoon kosher salt
- 1 â…“ 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)
- â…“ cup roasted salted almonds, coarsely chopped
For the caramel drizzle:
- 2-2½ ounces store-bought soft caramels, I like Werthers, 60-70g (8-10 caramels)
- 2 teaspoons 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.)
- Careful 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 350ËšF. 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.
- Next 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 (79-85C.)
- 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. (See Café Tips above in the post.)
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.
For garnish:
- Sprinkle lightly with flaky sea salt, if desired.
Notes
Nutrition
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Hello! Thank you for this amazing recipe! I'd love the labels please. 🙂
Happy to send them, Karyna!
Plan to make this weekend. Would love the labels. Thank You!
Sending them your way, Barbara!
Please send me the labels. Thank you
Sure, ml!
Hi Chris and Lindsay,
Plan on making this very soon and would like the PDF for labels please.Would like to take out of pan and put into a cake box.Do you
think I could freeze it somewhat so tart doesn't crumble.Love all your recipes.Thank you
Hi Sandy, happy to send the labels.
I don't freeze itwhen removing from the pan but you definitely could do that.
Please send PDF labels for the Ritz Paris Tart. Plan on making for dessert for our monthly card game with a slice to take home. Your recipes are always great!
Thanks, Kay! Sending the labels your way.
I would love to receive the labels for the Ritz Paris Cookie Tart. It looks delicious!
Sending them your way, Sarah!
Thank you. Your recipes are great. Please send me the Paris Ritz cookie tart labels.
Thanks, Lois! Just sent the labels your way.
I would love pdf of the Ritz Paris cookie tart labels. Thank you. Looks yummy & can't wait to try them.
Sure, Cindy!
please send the pdf labels, would like to use for valentine gift to friends
Sending them your way, Marilyn!
Made this for our 'date night' friends gathering and they all loved it. The celebration was for a friend's birthday. The recipe was easy to make and, as a choco-holic myself, am happy to have another over-the-top recipe to share with friends.
That's great, Susan! Thank you for leaving a review!
This looks incredible! Can't wait to try it. Would love to have the labels. Thank you!
Thanks, Meghan! Sending them your way!
Please send the labels for the Ritz Tart
I would absolutely love to gift this..Please send me the labels!!!
Love your recipes as well as the Bible verses
God Bless..
Anita
I would love the labels, Chris. Thanks so much for sharing so many recipes. They never fail.
Thanks so much, Harriet! Just sent the labels.
Oh please 🙏 send pdf of labels box
Just sent them, Joyce!
How did I miss this recipe? I can’t wait to try it for our Bible Study this week! Please send the labels. I’m looking forward to gifting this tart to friends. Have you tried making it into smaller tarts? Thanks for another brilliant dessert. Alice
Hi Alice, happy to send the labels! Hope you enjoy it.
I haven't made this in smaller pans but it should work fine. I usually just cut the tart into wedges to serve or gift.
Hello, I would love those PDF labels as I plan to gift these tarts for Christmas. Thank you for all your amazing recipes!!
Sending them your way, Karyna!
This looks so elegant and delicious. Please send me the labels so I can also give this beautiful tart as gifts. Also my bestfriend’s birthday is coming up soon. Thank you very much for sharing this!!!
Sending them your way, Lovie!
I can't wait to try this. I love your Scriptures and music links! Please send me the PDF for this tart recipe. May God greatly bless you! Thank you.
Thank you for the kind comment, Lynne! We will send the labels.
I CANNOT WAIT TO MAKE THIS!!! Please send me the labels so I can fanci-fy my offerings!! Thanks so very much for all your fabulous food!!!
Lisa
Sending them your way, Lisa!
I am going to make this for a girls weekend…can I freeze and make ahead?
Hi Suzanne, how fun! Yes, this tart will freeze well!
Please send the Ritz Paris Cookie Tart labels to me, just in case I don't eat the whole thing myself, and save some to gift! Thanks!
Sending them your way, Patty!
I would love to receive the Ritz Paris Cookie Tart labels. Can't wait to try them!
Sending them your way, Cathy!
Labels please! This looks amazing!
Thanks, Nikki! Just sent the labels.
I would love to have the labels. Love checking out your recipes and haven’t had a failure yet!
Thanks, Camilla! Sending them your way.
I am so excited to make this! I would appreciate the labels, thank you. Enjoy your stay in Paris! Kind regards, Melody
Sending them your way, Melody!
This looks delicious and look forward to baking! Your recipes never disappoint. I would love to have the labels! They make gifting extra special.
Thank you, Cynthia! We will send the labels your way.
Hello, this is absolutely beautiful and worthy of gifting to others.
I would have liked to see a slice of the tart prior to packaging.
At your convenience please send the labels. I have 2 people in
mind to make this for this week.
Lynda
Sending them your way, Lynda!
Chris - would love to have these labels to share a 'something special' for our daughter who loves anything Paris! AND also for gifts welcoming our new neighbors to the circle. Thank you - and can't wait to try this once we loose this heat wave we're under!
Sending them your way, Cyndi!
So excited to try this delicious looking tart, can you please send the labels
Kind regards,
Brigitte
Sure, Brigitte!
I am so excited to try this! Please send labels. Thank you!
Marian Hoot
Sending them your way, Marian!
Looks so decadent! May I please have the labels? Thanks!
Sure, Jeannie!
This Cookie Tart is incredible, just like pretty much every one of Chris's recipes!! Please send me the pdf for these adorable labels! Can't wait to give these as fabulous, delicious gifts! Thank you so much
Thanks, Mary! Sending the labels your way.
Please send me the lable for the Ritz Paris Cookie Tart.
Sure, Kay!
Another gorgeous dessert! Please send the labels because I can’t wait to share this delicious tart! Merci!
Thanks, Diane! Sending the labels your way.
This looks delicious! Please send labels, thank you!
Sure, Laura!
perfect for Christmas gifting!
Enjoy, Rebecca!
I cannot wait to make this beautiful tart. Kindly send the labels. This is cake is going to be our Christmas gift to friends and neighbours.
Enjoy Paris!
Sending them your way, Franca!
I would love to have these labels. I can’t wait to try this recipe. I love all of your recipes:)
Thanks, Adriana! Sending the labels your way.
I made this for my family yesterday for today's Sunday dessert. The family loved it! Evidently I didn't put enough salt on the top, because several people added more and loved it. It was very caramelly and my husband is now having his third serving! We will definitely make this again.
Awesome! Thanks so much for letting us know, Melisa!
Can't wait to make the Ritz tart.
I bake and gift alot of the time
Please send me the Ritz Labels and information .
Thank you
Elaine
Sending them now, Elaine!
Please send the printable labels. I'll be in France next week and when I get home I plan to make the tart and relive the vacation and share the tart with my friends.
That's great, Deborah! Sending the labels your way.
Beautiful! Can hardly wait to hear about the rest of your travels!!
Could I please have a set of labels? Thank you!
Sure, Cathy!
I've enjoyed so many of your recipes. Please send labels for the Ritz Tart. Thanks.
So glad to hear that, Linda! Sending the labels your way.
Hi Chris,
Can’t wait yo try this delicious tart and share with family and friends. Please send the labels. Enjoy Paris such a beautiful city
Gayle
Sending them your way, Gayle!
Please send me the labels. Your presentation is so lovely. Thanks!
Thanks, Harriet! Sending them your way.
Please send the lovely labels for the cookie tart. Your site is marvelous. Thank you
Thank you, Maria! Sending the labels your way.
This cookie tart looks so decadent! I just love your recipes and I enjoy "seeing" Paris! So glad you went and saved me ALL those calories at the Ritz bakery! Please send the darling labels for the cookie tart! Thank you so much!
Sending them your way, Susan!
Hi Chris, Could I use a homemade caramel sauce I have already or do you think I should go with caramels from the store? This tart looks delicious and special. I would love the labels for the whole tart. Thanks so much. I love your recipes, both savory and sweet. Enjoy Paris!
Hi Kathleen, you could definitely use a store-bought caramel sauce. The tart will stay wet though so it will be fine for a dessert but not suitable for wrapping and gifting.
May I please have the PDF? Thank you!
Sure, Mary Jo!
My “gifts from the kitchen” have definitely kicked it up a notch using your recipes and labels. Thank you so much and I would love these fancy labels. Thank you Chris!
So glad to hear that, Sheila! Sending them your way.
Please send the glamorous Ritz Labels. I’m off to get the final ingredients to make the tart today. Already have the boxes from your previous reference. Merci!
Sending them now, Kathryn!
Hi Chris,
This recipe sounds wonderful. Hopefully, I will be able to make soon.
I too would appreciate your beautiful labels. Once again, thank you for sharing your recipes as well as all your labels..
Sure, Bernice!
I would appreciate the labels!
The recipe looks delicious. Thanks!!
Sending them now, Janice!
Please send the smaller labels. Can’t wait to try the recipe!
Sure, Janet!
Me too!! I would appreciate receiving your lovely labels and hopefully be able to use them if there's anything left over. Smile.
Sending them your way, Dorothy!
Looking forward to trying this recipe as I find your recipes quite reliable and delicious. Could you please send me a set of labels. Thank you so much. I always look forward to your postings.
Wow, this sure looks delicious and decadent. I would love a set of labels. Thank you
Sure, Candace!
Thanks for the kind comment, Nancy! Sending the labels now.
I know what I will be gifting for Christmas this year♥️ Please send PDF. Thank you
Sure, Deborah!
You make it so much fun to create the dessert and then add the label for charming, delightful presentation or gift.
Thanks. Will love having the labels, but the real gift is all you hard work to give us an excellent recipe.
Thanks for the kind and encouraging comment, Sheila! We will send the labels your way.
Please send me the labels.
Sure, Phoebe!
Gift labels please. Thank you!!
Sure, Mary Anne!
You have to be the BEST creator of fantastic recipes and great presenter of your efforts with lovely photos and always terrific labels. Don't know who creates your labels, but they are always delightful!
Can this recipe be amended to make individual 6" tarts for gift giving?
Would absolutely love the PDF for the labels, please!
Hi Barbara, the labels are all Chris's doing! And yes you can make smaller tarts for gift-giving. Sending the labels your way.
Thanks Chris for sharing this wonderful recipe. Can't wait to try very shortly. I wouldn't mind getting the printable label for it. Much appreciated.
Sending them now, Arthur!
Thank you for inviting us along on your journey of Paris. I love the pics of the hotel and bakery. It feels as if I'm right along with you.
I can't wait to recreate your recipe "La Tarte aux Biscuits du Ritz Paris" Could you please send a copy of the beautiful labels? Thank you so much and can't wait to see what you surprise us with next! Safe travels.
Sending them your way, Ruby!
I cannot wait to try! May I please have the pdf of the label please? Thank you!
Sure, Sheila!
PDF please. I will TRY to share the tart, but no promises
Ha! Sending them your way, Georgia!
Chris, you are going to be the death of me. I can't get enough of your wonderful recipes. Can hardly wait to try this. Might have to make them for the craft sale in December. Of course, I would love to have the labels. I feel like I owe you something, I just don't know what. Thank you once again.
Thank you for reading and for your support DoLee! We will send the labels.
Sounds delicious. Please send PDF for labels. Thank you
Sure, Wanda!
This looks amazing! I would love the labels please.
Sure, Laurie!
Please send the PDF for The Tart labels
At first when I saw the tart I thought, how delicious, will have to make for a dessert.
I loved when you showed them as individual servings for gifts with the pink ribbon, how Paris.
thank you for the great recipes
Sending them now, Linda!
Oh, mon Dieu! I would love to have the pdf of the labels for this recipe. S’il vous plait! Merci beaucoup!
Sending them now, Deborah!
Omg, I can’t wait to try this recipe! Your recipes have been a BIG hit with my family, and I’m sure this one will be a winner, as well. I f possible, I would love to receive your beautiful labels for this tart. Thank you for continuing to share all your wonderful and tried -and-true recipes💜
Calm my beating heart!!!!
Please send the Paris labels!
Merci!
Gale Crudup
Sure, Gale!
So happy to hear that, Nancy! We will send the labels.
I, too, would appreciate receiving the PDF of the Ritz Paris Cookie Tart labels.
Sending them your way, Joe!
Looks absolutely delicious and can't wait to bake it. I have a lovely 93 year old that still lives in her own home that I bake for and she will feel like she has had a taste of Paris. I look forward to all your recipes and know that they will come out perfectly. I would love to receive the labels thank you
This looks marvelous, Chris! I would love to have the pdf for your adorable labels. Thanks so much!
Millie
Sure, Millie!
That's great, Shirley! We will send the labels.
Enjoyed this post and your Paris experiences…looking forward to trying the cookie recipe…..thanks for sharing.Rosanne
Thanks, Rosanne!
This sounds wonderful! Do you just slide the tart off the parchment onto a plate? Please send me the labels.
Wow, looks delish. Love Paris, enjoy. Hope you make it to the Louve and a stroll along the Seine. The whole city is filled with wonderful art and views. I'm thinking of making these into bars for gifts. Please send your delightful labels. I use them for all your recipes.
Thanks, Jackie! Sending the labels your way.
Hi L.C.
Yes, that's exactly what you do. Sending the labels now.
I would love ❤️ the labels for the tart! I am so excited when I see Café Sucre on my phone as I love all your recipes!!! I also now have gifts to give from Strawberry Jam to Nectarine Jam… Raspberry lemongrass( my daughter’s favorites) Balsamic cherry preserves…all your wonderful shortbread cookies and chocolate chip cookies!!!
Thank you! Thank you! Thank you 🙏
Enjoy your time in France…Normandy is a place I’ll never forget…brought me to tears…
Oh, you're so kind, Gayle! So happy you've enjoy our receipt . I know you'll love this one!
Yes, we are thrilled to be able to visit Normandy and understand and appreciate more intimately all that happened there.