# Needed Ingredients:
→ 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 - 2-3 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 (60-70% cocoa), finely chopped
14 - 2/3 cup heavy cream
15 - 1 tablespoon unsalted butter, softened
# Preparation Steps:
01 - In a bowl, whisk together flour, cocoa powder, powdered sugar, and salt. Add cold butter and rub in with fingertips or pulse in a food processor until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water; mix until dough comes together, adding more water if needed. Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
02 - Roll out dough on a lightly floured surface and press into a 9-inch tart pan with removable bottom. Trim excess dough. Chill shell for 15 minutes. Preheat oven to 350°F. Line shell with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake 8-10 minutes more until set. Cool completely.
03 - In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring to prevent crystallization. Increase heat and cook until mixture turns deep amber color, approximately 8-10 minutes. Remove from heat and carefully whisk in cream (mixture will bubble vigorously). Whisk in butter until smooth and well combined. Stir in sea salt. Pour caramel over cooled tart crust and spread evenly. Chill for 30 minutes until set.
04 - Place chopped dark chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit undisturbed for 2 minutes to allow chocolate to soften. Add softened butter and stir gently until mixture is smooth and glossy. Pour ganache over caramel layer and smooth the top with a spatula. Refrigerate tart for at least 1 hour until ganache is set.
05 - Sprinkle flaky sea salt over the tart just before serving. Slice with a warm knife dipped in hot water and wiped dry between cuts to achieve clean, precise edges. Serve at room temperature or slightly chilled.
