Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (113g) unsalted butter, chilled and cubed
  • ¼ cup (30g) powdered sugar
  • 1 large egg yolk
  • 1-2 tablespoons cold water
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed
  • ½ cup (120ml) heavy cream, warmed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 3 ounces (85g) dark chocolate, chopped
  • Sea salt flakes (for garnish)

Instructions:

  1. In a bowl, combine flour and powdered sugar.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Add the egg yolk and mix lightly.
  4. Add cold water, one tablespoon at a time, until dough forms.
  5. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Roll out dough on floured surface and place it in the tart pan.
  8. Prick the bottom with a fork and line with baking paper.
  9. Fill with pie weights and bake for 15 minutes.
  10. Remove weights and bake for additional 5-10 minutes until golden.
  11. In a saucepan over medium heat, melt sugar until it reaches deep amber color.
  12. Remove from heat and stir in butter until melted.
  13. Gradually whisk in warmed heavy cream, then add vanilla and sea salt.
  14. Allow to cool slightly before pouring into cooled tart shell.
  15. Let the caramel set at room temperature for at least 20 minutes.
  16. Melt chopped dark chocolate and drizzle over the tart.
  17. Sprinkle with sea salt flakes for garnish.