Chocolate Caramel Tart

Chocolate Tart Dough:

½ c (1 stick) unsalted butter, at room temperature
½ c + 1 T confectioners’ sugar
¾ c unsweetened cocoa
1 egg yolk
¾ t vanilla extract
1 ¼ c all-purpose flour

Caramel:

2 c sugar
½ c water
¼ c light corn syrup
½ c (1 stick) unsalted butter
½ c heavy cream
2 T crème fraîche
Pinch salt

Chocolate Glaze:

3 ½ oz good-quality bittersweet chocolate, chopped or chips
½ c heavy cream
Flaky salt

In the bowl of an electric mixer, combine the butter, confectioners’ sugar, and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.

Sift flour into the butter mixture. Beat on low until combined. Press dough into the bottom and up the sides of a 10-inch removable bottom tart pan.

Preheat oven to 350. Line tart with parchment and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove weights and bake until pastry is dry and set, another 10-15 minutes. Transfer to a wire rack to cool.

Prepare caramel by combining sugar, water and corn syrup in a large saucepan. Cook on high, swirling the pan occasionally, until the mixture is a medium amber color, about 10 minutes. Remove from the heat. Carefully whisk in butter, cream, creme fraiche and salt until smooth. Pour hot caramel into tart shell and allow to cool and set, at least 1 hour.

Prepare chocolate glaze: Place chocolate in a heatproof bowl. Heat cream in a small saucepan until almost at the boil. Pour hot cream over chocolate and stir until chocolate has melted and mixture is smooth and glossy. Pour glaze over tart, tilting for even coverage. Refrigerate until tart is set, at least one hour. Sprinkle with a few granules of flaky salt before serving.