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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.
Lynda says
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
Lindsay @ The Café Sucre Farine says
Sending them your way, Lynda!
Cyndi says
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!
Lindsay @ The Café Sucre Farine says
Sending them your way, Cyndi!
Brigitte says
So excited to try this delicious looking tart, can you please send the labels
Kind regards,
Brigitte
Lindsay @ The Café Sucre Farine says
Sure, Brigitte!
Marian Hoot says
I am so excited to try this! Please send labels. Thank you!
Marian Hoot
Lindsay @ The Café Sucre Farine says
Sending them your way, Marian!
Jeannie Hafer says
Looks so decadent! May I please have the labels? Thanks!
Lindsay @ The Café Sucre Farine says
Sure, Jeannie!
Mary says
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
Lindsay @ The Café Sucre Farine says
Thanks, Mary! Sending the labels your way.
Kay Koll says
Please send me the lable for the Ritz Paris Cookie Tart.
Lindsay @ The Café Sucre Farine says
Sure, Kay!
Diane says
Another gorgeous dessert! Please send the labels because I can’t wait to share this delicious tart! Merci!
Lindsay @ The Café Sucre Farine says
Thanks, Diane! Sending the labels your way.
Laura says
This looks delicious! Please send labels, thank you!
Lindsay @ The Café Sucre Farine says
Sure, Laura!
Rebecca Killins Post says
perfect for Christmas gifting!
Lindsay @ The Café Sucre Farine says
Enjoy, Rebecca!
Franca Flabiano says
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!
Lindsay @ The Café Sucre Farine says
Sending them your way, Franca!
Adriana Douglas says
I would love to have these labels. I can’t wait to try this recipe. I love all of your recipes:)
Lindsay @ The Café Sucre Farine says
Thanks, Adriana! Sending the labels your way.
Melisa says
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.
Lindsay @ The Café Sucre Farine says
Awesome! Thanks so much for letting us know, Melisa!
Elaine H Toth says
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
Lindsay @ The Café Sucre Farine says
Sending them now, Elaine!
Deborah Pankrat says
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.
Lindsay @ The Café Sucre Farine says
That's great, Deborah! Sending the labels your way.
Cathy says
Beautiful! Can hardly wait to hear about the rest of your travels!!
Could I please have a set of labels? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Cathy!
Linda K Gibbons says
I've enjoyed so many of your recipes. Please send labels for the Ritz Tart. Thanks.
Lindsay @ The Café Sucre Farine says
So glad to hear that, Linda! Sending the labels your way.
Gayle Humann says
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
Lindsay @ The Café Sucre Farine says
Sending them your way, Gayle!
Harriet says
Please send me the labels. Your presentation is so lovely. Thanks!
Lindsay @ The Café Sucre Farine says
Thanks, Harriet! Sending them your way.
maria says
Please send the lovely labels for the cookie tart. Your site is marvelous. Thank you
Lindsay @ The Café Sucre Farine says
Thank you, Maria! Sending the labels your way.
Susan Potter says
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!
Lindsay @ The Café Sucre Farine says
Sending them your way, Susan!
Kathleen says
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!
Chris Scheuer says
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.
Mary Jo says
May I please have the PDF? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Mary Jo!
Sheila says
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!
Lindsay @ The Café Sucre Farine says
So glad to hear that, Sheila! Sending them your way.
Kathryn Gearheard says
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!
Lindsay @ The Café Sucre Farine says
Sending them now, Kathryn!