Chocolate Salted Caramel Tart

Ingredients

• All-purpose flour for crust1.5 cups
• Unsalted butter, cold0.5 cup
• Sugar for caramel1 cup
• Heavy cream1 cup
• Sea salt1 tsp
• Dark chocolate, chopped200 g

Instructions

1. Prepare the crust by pulsing flour and cold butter in a food processor. Press into a tart pan and bake at 180°C (350°F) for 20 minutes until golden. Let it cool.
2. Make the salted caramel by melting sugar in a saucepan until amber. Whisk in warm heavy cream (be careful, it will bubble) and sea salt until smooth. Pour into the cooled tart shell and refrigerate.
3. Make the ganache by pouring hot heavy cream over the chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth.
4. Pour the ganache over the set caramel layer.
5. Refrigerate the tart for at least 4 hours until the ganache is firm.
6. Sprinkle with a little extra sea salt before serving.