Ingredients
- For the crust:
- 1 1⁄2 cups (180 grams/6 ounces) all-purpose flour
- 1 ⁄4 cup + 1 tablespoon (35 grams) dutch-process cocoa powder (I used Cacao Barry Cocoa Powder – Extra Dark)
- 1 ⁄4 teaspoon (2 grams) kosher salt
- 10 tablespoons (150 grams/5 ounces) unsalted butter, cubed and softened
- 1 ⁄2 cup + 2 tablespoons (70 grams/2.5 ounces) confectioners’ (icing, powdered) sugar
- 2 egg yolks, at room temperature
- 1 ⁄2 tsp (2.5 mL) vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)
- For the Caramel:
- 1 1⁄2 cups (300 grams/10 ounces) sugar
- 6 tablespoons (90 mL) water
- 3 tablespoons (45 mL) light corn syrup
- 1 ⁄4 teaspoon (2 grams) kosher salt
- 6 tablespoons (90 grams/3 ounces) unsalted butter
- 7 tablespoons (105 mL) 35% whipping cream or heavy cream (36%+)
- For the Ganache:
- 1 ⁄2 cup (125 mL/4 liquid ounces) 35% whipping cream or heavy cream (36%+)
- 115 grams (4 ounces) bittersweet chocolate, finely chopped (I used Cacao Barry Chocolate – Pure Origin – Saint-Domingue – 70%)
- Fleur de Sel for garnish ( I used Fleur de Sel De Guerande- French Sea Salt ; 6oz)
Preparation
Step 1
1. Make the crust: Preheat oven to 350˚F. Whisk together 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, about 3 minutes; mix in egg yolks and vanilla. Mix in dry ingredients. Transfer dough into to a 9″ fluted tart pan with a removable bottom (such as Kaiser Bakeware Noblesse 9-1/2-Inch Non-stick Quiche Pan with Removable Base) 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 15 minutes. Transfer to a rack and let cool.
2. Make the caramel: In a small heavy saucepan, whisk together sugar, corn syrup, salt and water and bring to a boil over medium heat. Cook undisrupted until a candy thermometer inserted into the syrup reads 340°F. If you don’t have a candy thermometer, look for the caramel to turn a rich amber colour, then remove pan from heat and whisk in butter and cream (the mixture will bubble up, so be careful!) until. If you suspect your caramel has gone too far in colour and that it is burnt, you will have to discard and start the caramel again. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours or overnight.
3. Make the ganache: Bring heavy cream almost to a boil (I remove from heat as soon as I see a few bubbles under the surface) in a small heavy saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for a moment, then stir slowly in a circular motion with a rubber spatula, until smooth. Pour ganache evenly over tart and spread with a small offset spatula, then refrigerate until set, 4–5 hours or overnight. Sprinkle tart with sea salt, slice and serve chilled.