# What You'll Need:
→ 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 tbsp 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 tsp flaky sea salt, plus extra for topping
→ Chocolate Ganache
13 - 6 oz dark chocolate (60-70% cocoa), finely chopped
14 - 2/3 cup heavy cream
15 - 1 tbsp unsalted butter, softened
# Directions:
01 - Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl. Add cold butter and rub in with fingertips or pulse in a food processor until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp 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. Roll out dough on a lightly floured surface and press into a 9-inch tart pan with a removable bottom. Trim excess. Chill tart shell for 15 minutes. Preheat oven to 350°F. Line shell with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 8-10 minutes more. Let cool completely.
02 - Combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then stop stirring. Increase heat and cook until mixture turns a deep amber color. Remove from heat, carefully whisk in cream (mixture will bubble), then whisk in butter until smooth. Stir in sea salt. Pour caramel over cooled tart crust and spread evenly. Chill for 30 minutes, until set.
03 - Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes. Add butter, then stir gently until smooth and glossy. Pour ganache over caramel layer and smooth the top. Refrigerate tart for at least 1 hour, until set.
04 - Sprinkle with flaky sea salt before serving. Slice with a warm knife for clean edges.
