Easy Ritz Paris Cookie Tart (La Tarte aux Biscuits du Ritz Paris)

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 (¾ 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 175-185˚F (80-85˚C).
• 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:

All of Our Tomorrows

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.

5 from 2 votes

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The Ritz Paris Cookie Tart

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.

Author: Chris Scheuer

Course: Dessert

Cuisine: French, French-American

Keyword: Paris Ritz Cookie Tart, Ritz Cookie Tart

Prep Time: 20 mins

Cook Time: 22 mins

Total Time: 42 mins

Servings: 12

Calories: 320 kcal

Ingredients

For the cookie dough:

• ½ cup butter
• 2 tablespoons water
• ½ cup granulated sugar
• ⅓ cup brown sugar
• ¼ cup almond butter well stirred
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 ⅓ 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)
• ⅓ 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

US Customary - Metric

Instructions

For the brown butter:

1. 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).

2. 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.)

3. 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:

1. Center a rack in the oven and heat to 350˚F. 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:

1. 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.

2. Next add the baking powder, baking soda and salt and stir to incorporate. Add the flour and stir just until it disappears.

3. Transfer the batter to the prepared pan and spread to an even layer. Scatter the chocolate chips over the top then the almond pieces.

4. 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.)

5. 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:

1. 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.

2. 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:

1. Sprinkle lightly with flaky sea salt, if desired.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Calories 320kcal

Fat 18g

Saturated fat 8g

Trans fat 0.3g

Polyunsaturated fat 2g

Monounsaturated fat 6g

Cholesterol 52mg

Sodium 254mg

Potassium 203mg

Carbohydrates 37g

Fiber 2g

Sugar 22g

Protein 5g

Vitamin A 290%

Vitamin C 0.03%

Calcium 72%

Iron 2%