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
- 1/4 cup cold water
- 1 cup sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt flakes
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter
- Sea salt flakes, for garnish
Instructions:
Before you start cooking, heat the oven to 375F 190C
Put chilled butter, flour, sugar, and salt in a food processor
Use pulses to break up the mixture into large crumbs
As you pulse, slowly add cold water until the dough comes together
Put the dough in a tart pan and press it into the bottom and up the sides
Fork the bottom and put it in the fridge for 15 minutes
For 15 to 20 minutes, or until just barely golden, bake the crust
Let it cool all the way down
Over medium heat, melt 1 cup of sugar in a saucepan while stirring it all the time
It should turn a golden caramel color
Put in 6 tablespoons of butter and mix it in by stirring it in
Add 1/2 cup of heavy cream slowly while stirring all the time
Two more minutes of cooking and it will be smooth
Add one teaspoon of sea salt flakes and mix well
Allow the caramel to cool a bit
Place the caramel on top of the tart crust after it has cooled
Put it in the fridge for 30 minutes
Put chocolate chips and 3/4 cup of heavy cream in a bowl that can handle heat
In 30-second intervals, stir the mixture in the microwave until it is smooth
Mix in one tablespoon of butter and stir it in until it melts and turns shiny
Smooth out the chocolate ganache after adding it to the caramel layer
Put the tart in the fridge for at least two hours, or until its set
Sprinkle sea salt flakes on top before serving to make it look nice
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