Ingredients:

  • 1 ¼ cups (160g) all-purpose flour
  • ¼ cup (30g) powdered sugar
  • ½ tsp salt
  • ½ cup (1 stick / 113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp ice water (as needed)
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • ½ cup (120ml) heavy cream
  • 1 tsp flaky sea salt (or to taste)
  • 8 oz (225g) bittersweet or dark chocolate, chopped (at least 70% cacao)
  • 1 cup (240ml) heavy cream
  • 1 tbsp unsalted butter (optional, for extra shine)

Instructions:

  1. Combine flour, powdered sugar, and salt in a food processor (or bowl). Add cold butter and pulse (or cut in) until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp ice water; pulse/mix until dough just comes together. Add more water if needed. Form into a disc, wrap, and chill for 30 minutes.
  2. Roll out dough and press into tart pan. Prick bottom with a fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and weights; bake for 15 minutes. Remove weights and bake 10 more minutes, or until golden brown. Cool completely.
  3. Melt sugar in a medium saucepan over medium heat, stirring constantly, until amber. Add butter (carefully, it will bubble) and stir until melted. Slowly pour in cream (careful, it may splatter), stirring constantly. Let boil for 1 minute, then remove from heat. Stir in salt.
  4. Let caramel cool slightly, then pour into cooled tart crust. Refrigerate for 30-45 minutes, until set.
  5. Heat cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Add butter (optional).
  6. Pour ganache over the caramel layer. Smooth the top and chill at least 2 hours (or overnight) until set.
  7. Remove from tart pan and serve chilled.