Crust
10 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 eggs, room temperature
2- 2 ½ cups all-purpose flour
1 tsp. sea salt
Caramel
1 cup sugar
6 tbsp. unsalted butter, cubed
½ cup plus 2 tbsp. heavy cream at room temperature
¼ tsp. sea salt
Chocolate Ganache
12 oz. chopped bittersweet chocolate or 1 ½ cups bittersweet chips
1 ½ cups heavy cream
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Crust
Cream butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment.
Add eggs; mix until incorporated and scrape down the bowl. Add 2 cups flour and salt and mix on low just until incorporated. If dough is very sticky, add remaining flour.
Remove dough from bowl and wrap in plastic wrap. Refrigerate 1 hour.
Roll out dough on a lightly floured work surface. Lay into a 9″ tart pan and trim excess dough with a knife. Place in freezer until very firm.
Preheat oven to 350. Fit a large piece of aluminum foil into the tart pan so that it completely covers the edges. Place pie weights, dry beans or uncooked rice in the foil covered crust and bake for 30 minutes.
Remove the foil with weights. The tart shell should be blonde. Shell may be baked for an additional 5-10 minutes for golden color. Let crust cool completely before filling.
Caramel
Melt the sugar over medium-high heat in a large pot. Whisk the sugar as it melts, and cook until it becomes a deep amber color.
Add the butter and stir it in until melted.
Pour in the heavy cream (the mixture will foam) and whisk until the mixture becomes a smooth sauce. Note: If lumps form, keep stirring over gentle heat until they have melted.
Remove from heat, stir in salt and let cool slightly.
Pour the caramel into the tart shell. Tilt to cover the bottom evenly. Let cool in the refrigerator until caramel is firm.
Chocolate Ganache
Roughly chop the chocolate and place it in a medium bowl.
In a small saucepan, heat the heavy cream over medium-high heat until just boiling.
Pour the hot cream over the chocolate and gently whisk until the chocolate is melted and the mixture is smooth.
Allow to cool slightly before using.
Final Assembly
Very gently pour the ganache over the caramel layer. The caramel may want to move around a little, so pour a little at a time. Place in refrigerator until firm.
Toppings
Sprinkle with coarse sea salt before serving. You can also add candied orange peel, ground pistachios, or other around the edge.
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