# Components:
→ Chocolate Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/3 cup powdered sugar
05 - 1 large egg yolk
06 - 2 to 3 tablespoons cold water
07 - Pinch of salt
→ Salted Caramel Layer
08 - 3/4 cup granulated sugar
09 - 1/4 cup water
10 - 1/3 cup heavy cream
11 - 1/4 cup unsalted butter, cubed
12 - 1/2 teaspoon flaky sea salt, plus extra for topping
→ Chocolate Ganache
13 - 6 ounces dark chocolate (60 to 70 percent cocoa), finely chopped
14 - 2/3 cup heavy cream
15 - 1 tablespoon unsalted butter, softened
# Directions:
01 - In a mixing bowl, whisk together flour, cocoa powder, powdered sugar, and salt until evenly combined. Add cold cubed butter and work in with fingertips or pulse in a food processor until mixture resembles coarse breadcrumbs.
02 - Add egg yolk and 2 tablespoons cold water to the flour mixture; combine gently until dough comes together, adding additional water if necessary. Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
03 - Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press dough evenly into pan, trim excess, and refrigerate shell for 15 minutes. Preheat oven to 350 degrees Fahrenheit.
04 - Line tart shell with parchment paper and fill with pie weights. Bake for 15 minutes, then carefully remove weights and pie weights. Continue baking for 8 to 10 minutes until golden. Cool completely before proceeding.
05 - In a heavy-bottomed saucepan, combine sugar and water over medium heat. Stir gently until sugar dissolves completely, then stop stirring and increase heat. Allow mixture to cook undisturbed until it reaches deep amber color, approximately 7 to 10 minutes.
06 - Remove saucepan from heat and carefully whisk in heavy cream (mixture will bubble vigorously). Whisk in cubed butter until fully incorporated and smooth. Stir in flaky sea salt, then pour caramel evenly over cooled tart crust. Refrigerate for 30 minutes until set.
07 - Place finely chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it reaches a gentle simmer, then pour directly over chocolate. Allow to sit undisturbed for 2 minutes, then add softened butter. Stir gently and thoroughly until smooth and glossy.
08 - Pour prepared ganache over the set caramel layer, spreading evenly across the surface with a heatproof spatula. Refrigerate tart for at least 1 hour until ganache is completely set and firm.
09 - Sprinkle tart with additional flaky sea salt just before serving. Slice with a warm, damp knife, wiping the blade between cuts for clean presentation.
