Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- For the caramel filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream
- 1 teaspoon sea salt flakes
- For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces dark chocolate, chopped
- Sea salt flakes, for garnish
Instructions:
Preheat the oven to 350F 175C
In a food processor, combine flour, butter, sugar, and salt
Pulse until mixture resembles coarse crumbs
Press mixture into the bottom and up the sides of a 9-inch tart pan
Prick the bottom with a fork
Bake the crust for 15-20 minutes, or until lightly golden
Let it cool completely
For the caramel filling, heat granulated sugar in a saucepan over medium heat, stirring constantly until it melts and turns golden brown
Add butter and stir until melted and combined
Slowly pour in heavy cream while stirring continuously until smooth
Stir in sea salt flakes
Let cool slightly
Pour caramel into cooled tart shell and refrigerate until set, about 1 hour
For the chocolate ganache, heat heavy cream in a saucepan until it just begins to simmer
Remove from heat and add chopped chocolate
Let sit for 2 minutes, then stir until smooth
Pour chocolate ganache over the caramel layer and spread evenly
Refrigerate until set, about 1 hour
Before serving, sprinkle sea salt flakes on top for garnish
Slice and enjoy
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