Chocolate Caramel Tart
- 1 1⁄2 cups flour
- 1⁄4 cup plus
- 1 tbsp. dutch-process unsweetened cocoa powder
- 1⁄4 tsp. kosher salt
- 10 tbsp. unsalted butter, cubed and softened
- 1⁄2 cup plus 2 tbsp. confectioners’ sugar
- 2 egg yolks, preferably at room temperature
- 1⁄2 tsp. vanilla extract
- 1 c (8 oz) salted or unsalted butter
- 2 c sugar
- 2 c heavy cream
- 1⁄2 t vanilla extract
- 1⁄2 t salt
- 1⁄2 cup heavy cream
- 4 oz. bittersweet chocolate, finely chopped
- Gray sea salt for garnish
To make the crust:
- Preheat oven to 350F. Butter a 9” fluted tart pan with a removable bottom.
- Combine the flour, cocoa powder, and salt in a medium bowl and set aside. In a mixer, cream the butter and sugar until pale and fluffy and then mix in yolks and vanilla. Add the dry ingredients and mix in.
- Transfer dough to the buttered tart pan and press evenly into bottom and sides of the pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake for approximately 20 minutes or until done.
- Transfer to a rack and allow to cool.
To make the caramel:
- In a large saucepan with heavy bottom, melt butter over medium heat and then add sugar. Cook and stir occasionally until the mixture is a deep amber hue and looks and smells like it is just short of burned. It should foam a bit at this point.
- Remove pan from heat and and carefully add in the cream (stand back as it may splatter). Stir until smooth, then add the vanilla and salt and stir to smooth again. When the mixture has cooled enough to taste, check the flavor and add more salt, if needed.
- Pour the caramel sauce into the tart shell and place the filled tart in the refrigerator to allow the caramel to set up for a few hours before topping with ganache.
To make the ganache:
- Bring cream to a boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
- Pour ganache evenly over the tart. Allow to cool slightly and then sprinkle with sea salt.