CHOCLATE CARAMEL TART

FOR THE CRUST:

1 1⁄2 cups flour

 

1⁄4 cup plus 1 tbsp. dutch-process unsweetened 

cocoa powder    ( *Dark  )
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

FOR THE CARAMEL

1 1⁄2 cups sugar

3 tbsp. light corn syrup

1⁄4 tsp. kosher salt

6 tbsp. unsalted butter

6 tbsp. heavy cream

1 tbsp. crème fraîche

FOR THE GANACHE

1⁄2 cup heavy cream

4 oz. bittersweet chocolate, finely chopped

Gray sea salt for garnish

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring cream to a boil in a 1-qt. 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 tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

SERVES 8