Salted Caramel and Chocolate Tart Recipe

summary

directions

1. Place the rack in the center of the oven and preheat to 400° F.
2. For the crust: In the bowl of a food processor, add 1¼ cups flour, ¾ teaspoon kosher salt and ⅓ cup sugar. Pulse a few times to combine. Add ½ cup butter that’s been cut into small pieces, and pulse until the mixture has a sandy appearance and the butter pieces are no longer visible. Add beaten egg and pulse until a dough forms.Transfer to a nonstick 9- or 9.5-inch tart pan with a removable bottom. Press dough into the pan and up the sides in an even layer. Prick the pastry all over with a fork. Transfer to the freezer, and chill for at least 15 minutes.
3. For the caramel layer: While the dough chills, add ⅔ cup sugar and 4 tablespoons of unsalted butter to a light-colored medium skillet and place over medium heat. Cook, stirring occasionally until butter is melted. Once butter is melted, let cook, stirring occasionally, until butter and sugar separate and the sugar begins to melt and caramelize, about 6 to 10 minutes. Don’t worry if it looks crystalized in the beginning, it will come together. In the meantime, heat heavy cream in the microwave until warm, about 45 seconds. Once the sugar has turned a deep amber color, stir and reduce the heat to low. Carefully add ½ cup heavy cream; it will bubble up and may spatter due to the water content of the heavy cream. Stir continuously until the cream and melted sugar combine and the sputtering subsides, about 2 to 3 minutes. Remove from the heat, and stir in remaining ¼ teaspoon of kosher salt and vanilla bean paste, if using. Transfer to a heatproof measuring cup and let cool completely, about 25 minutes.
4. In the meantime, remove the tart pan with dough from the freezer, and bake until the crust is browning around the edges, about 15 to 18 minutes. Let cool for at least 10 minutes before adding the caramel layer.
5. Pour caramel into the baked, cooled tart shell. Use an offset spatula as needed to spread the caramel into an even layer. Let chill and place in the refrigerator for at least 30 minutes.
6. Next make the chocolate ganache. Add the chocolate and remaining 4 tablespoons of unsalted butter to a medium heatproof bowl. Heat the remaining ¾ cup of heavy cream in the microwave for 30-second increments until hot and steaming, about 1 minute and 30 seconds. Pour over the chocolate and butter. Swirl the bowl as needed to ensure all the chocolate and butter are covered in heavy cream. Let stand for 5 to 10 minutes. Using a whisk or immersion blender, combine until glossy and dark.
7. Once the caramel layer has set, pour over the chocolate ganache. Spread into an even layer with an offset spatula and sprinkle with lots of flaky sea salt. Chill in the refrigerator until set, for at least 30 minutes.

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