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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 (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:
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.
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.
- 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
- 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
- 2-2½ ounces store-bought soft caramels, I like Werthers 60-70g (8-10 caramels)
- 2 teaspoons cream or half-and-half
- flaky sea salt for finishing if desired
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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).
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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.)
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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.
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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.
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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.
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Next add the baking powder, baking soda and salt and stir to incorporate. Add the flour and stir just until it disappears.
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Transfer the batter to the prepared pan and spread to an even layer. Scatter the chocolate chips over the top then the almond pieces.
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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.)
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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.)
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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.
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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.
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Sprinkle lightly with flaky sea salt, if desired.
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.
Bernice P says
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..
Lindsay @ The Café Sucre Farine says
Sure, Bernice!
Janice says
I would appreciate the labels!
The recipe looks delicious. Thanks!!
Lindsay @ The Café Sucre Farine says
Sending them now, Janice!
Janet E. says
Please send the smaller labels. Can’t wait to try the recipe!
Lindsay @ The Café Sucre Farine says
Sure, Janet!
Dorothy Larson says
Me too!! I would appreciate receiving your lovely labels and hopefully be able to use them if there's anything left over. Smile.
Lindsay @ The Café Sucre Farine says
Sending them your way, Dorothy!
Nancy R says
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.
Candace says
Wow, this sure looks delicious and decadent. I would love a set of labels. Thank you
Lindsay @ The Café Sucre Farine says
Sure, Candace!
Lindsay @ The Café Sucre Farine says
Thanks for the kind comment, Nancy! Sending the labels now.
Deborah says
I know what I will be gifting for Christmas this year♥️ Please send PDF. Thank you
Lindsay @ The Café Sucre Farine says
Sure, Deborah!
Sheila says
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.
Lindsay @ The Café Sucre Farine says
Thanks for the kind and encouraging comment, Sheila! We will send the labels your way.
phoebe larson says
Please send me the labels.
Lindsay @ The Café Sucre Farine says
Sure, Phoebe!
MaryAnne Young says
Gift labels please. Thank you!!
Lindsay @ The Café Sucre Farine says
Sure, Mary Anne!
Barbara says
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!
Lindsay @ The Café Sucre Farine says
Hi Barbara, the labels are all Chris's doing! And yes you can make smaller tarts for gift-giving. Sending the labels your way.
Arthur says
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.
Lindsay @ The Café Sucre Farine says
Sending them now, Arthur!
Ruby says
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.
Lindsay @ The Café Sucre Farine says
Sending them your way, Ruby!
Sheila says
I cannot wait to try! May I please have the pdf of the label please? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Sheila!
Georgia says
PDF please. I will TRY to share the tart, but no promises
Lindsay @ The Café Sucre Farine says
Ha! Sending them your way, Georgia!
DoLee Spurgeon says
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.
Lindsay @ The Café Sucre Farine says
Thank you for reading and for your support DoLee! We will send the labels.
Wanda Graham says
Sounds delicious. Please send PDF for labels. Thank you
Lindsay @ The Café Sucre Farine says
Sure, Wanda!
Laurie Cottrell says
This looks amazing! I would love the labels please.
Lindsay @ The Café Sucre Farine says
Sure, Laurie!
Linda says
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
Lindsay @ The Café Sucre Farine says
Sending them now, Linda!
Deborah Lane says
Oh, mon Dieu! I would love to have the pdf of the labels for this recipe. S’il vous plait! Merci beaucoup!
Lindsay @ The Café Sucre Farine says
Sending them now, Deborah!
Nancy says
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💜
Gale Crudup says
Calm my beating heart!!!!
Please send the Paris labels!
Merci!
Gale Crudup
Lindsay @ The Café Sucre Farine says
Sure, Gale!
Lindsay @ The Café Sucre Farine says
So happy to hear that, Nancy! We will send the labels.
Joe says
I, too, would appreciate receiving the PDF of the Ritz Paris Cookie Tart labels.
Lindsay @ The Café Sucre Farine says
Sending them your way, Joe!
Shirley Evans says
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
Millicent Law says
This looks marvelous, Chris! I would love to have the pdf for your adorable labels. Thanks so much!
Millie
Lindsay @ The Café Sucre Farine says
Sure, Millie!
Lindsay @ The Café Sucre Farine says
That's great, Shirley! We will send the labels.
Rosanne says
Enjoyed this post and your Paris experiences…looking forward to trying the cookie recipe…..thanks for sharing.Rosanne
Lindsay @ The Café Sucre Farine says
Thanks, Rosanne!
L. C. Ishida says
This sounds wonderful! Do you just slide the tart off the parchment onto a plate? Please send me the labels.
Jackie says
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.
Lindsay @ The Café Sucre Farine says
Thanks, Jackie! Sending the labels your way.
Chris Scheuer says
Hi L.C.
Yes, that's exactly what you do. Sending the labels now.
Gayle Eales says
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…
Chris Scheuer says
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.