Salted Caramel Chocolate Tart

# What You’ll Need:

→ Chocolate Tart Crust

01 - 1 1/4 cups all-purpose flour

02 - 1/4 cup unsweetened cocoa powder

03 - 1/2 cup unsalted butter, cold and cubed

04 - 1/3 cup powdered sugar

05 - 1 large egg yolk

06 - 2 to 3 tablespoons cold water

07 - Pinch of salt

→ Salted Caramel Layer

08 - 3/4 cup granulated sugar

09 - 1/4 cup water

10 - 1/3 cup heavy cream

11 - 1/4 cup unsalted butter, cubed

12 - 1/2 teaspoon flaky sea salt, plus extra for topping

→ Chocolate Ganache

13 - 6 ounces dark chocolate (60 to 70 percent cocoa), finely chopped

14 - 2/3 cup heavy cream

15 - 1 tablespoon unsalted butter, softened

# How To Make It:

01 - In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add cold butter and rub in with fingertips or pulse in a food processor until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water; mix until dough comes together, adding more water if needed. Shape dough into a disk, wrap in plastic, and chill for 30 minutes. Roll out dough on a lightly floured surface and press into a 9-inch tart pan with a removable bottom. Trim excess. Chill tart shell for 15 minutes. Preheat oven to 350°F. Line shell with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 8 to 10 minutes more. Let cool completely.

02 - In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring. Increase heat and cook until mixture turns a deep amber color. Remove from heat, carefully whisk in cream (mixture will bubble), then whisk in butter until smooth. Stir in sea salt. Pour caramel over cooled tart crust and spread evenly. Chill for 30 minutes, until set.

03 - Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes. Add butter, then stir gently until smooth and glossy. Pour ganache over caramel layer and smooth the top. Refrigerate tart for at least 1 hour, until set.

04 - Sprinkle with flaky sea salt before serving. Slice with a warm knife for clean edges.

# Expert Advice:

01 -

The salted caramel layer is silky enough to melt on your tongue but structured enough to slice cleanly, which is harder to achieve than you'd think.
That dark chocolate ganache doesn't taste heavy or waxy, it tastes like actual chocolate in its best form.
The flaky sea salt scattered on top transforms the whole thing from sweet dessert into something that feels grown-up and intentional.

02 -

The moment your caramel turns that deep amber color is the exact moment you need to remove it from heat, because it keeps cooking even off the flame and bitter caramel is a tragedy that's hard to recover from.
Chilling times aren't optional suggestions, they're what allow each layer to set up properly so your tart slices beautifully instead of sliding around like it's made of pudding.

03 -