Salted Caramel and Chocolate Tart

By clbrosnan

Ingredients

• Caramel:
• Crust
• 11/2 cups whole-wheat pastry flour
• 1/2 cup butter-flavored shortening,
• cut into pieces and chilled
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 3 to 4 tablespoons heavy
• whipping cream
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• /f4 cup water
• 7 tablespoons unsalted butter,
• softened
• 1/3 cup heavy whipping cream
• 2 teaspoons kosher salt
• Chocolate:
• 2 tablespoons sugar
• 1 large egg
• 1 egg yolk
• 2 (4-ounce) bars semisweet
• chocolate, melted
• 51 ;2 tablespoons unsalted butter,
• melted
• Extra-coarse sea salt

Preparation

Step 1

1. In the work bowl of a food processor,
combine pastry flour, shortening, sugar,
and cinnamon for crust. Pulse until
mixture is crumbly. Add cream and
vanilla, pulsing just until dough forms a
ball. Shape into a disk, and wrap tightly
in plastic wrap. Refrigerate until firm,
approximately 1 hour.
2. Press dough into bottom and up
sides of a 9-inch square tart pan.
Place in freezer for 20 minutes.
3, Preheat oven to 350°. Prick bottom
and sides of dough with a fork.
4, Bake until pastry is dry and light
golden around edges, 12 to 15
minutes. Let cool.
5. In a medium saucepan, combine
sugar and 1f4 cup water for caramel
over medium-high heat. Stir in butter,
and bring mixture to a boil. Reduce
heat, and simmer until mixture turns a
toffee color, approximately 20 minutes.
Remove from heat. Gradually stir in
cream and salt. Let cool.
6, Pour caramel into cooled tart shell.
Freeze for 30 minutes.
7. In a medium bowl, combine sugar,
egg, and yolk for chocolate, and beat
at medium speed with an electric
mixer until thick and light in color.
Add chocolate and butter, beating
until mixture is smooth and glossy,
2 to 3 minutes.
8. Pour chocolate mixture over caramel.
9. Bake for 10 minutes. Let cool
completely. Sprinkle with sea salt.