Ingredients:

  • 200 g All-purpose Flour (Sifted)
  • 60 g Powdered Sugar (Sifted)
  • 100 g Unsalted Butter (Very cold, cut into ½-inch cubes)
  • 1 Large Egg Yolk (20 g)
  • 1 g Fine Sea Salt
  • 200 g Granulated Sugar
  • 60 ml Water
  • 55 g Unsalted Butter (Room temperature, cut into cubes)
  • 120 ml Heavy Cream (Warmed slightly)
  • 5 g Flaky Sea Salt (Plus extra for garnishing)
  • 280 g High-Quality Dark Chocolate (65%–70% cocoa solids, finely chopped)
  • 180 ml Heavy Cream

Instructions:

  1. Prepare the Dough: Combine flour, powdered sugar, and salt in a food processor. Pulse briefly. Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs (the 'sandy' stage).
  2. Bind and Chill: Add the egg yolk and pulse just until the mixture begins to clump together. Gather the dough, flatten it into a thick disc, wrap tightly, and refrigerate for at least 45 minutes.
  3. Roll, Fit, and Rest: Roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart tin with a removable bottom, pressing gently into the fluted sides. Trim excess dough. Place the lined tart tin back into the freezer for 15 minutes.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the frozen dough shell with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and parchment. Return the shell to the oven and bake for another 8–10 minutes, or until golden brown. Cool completely.
  5. Melt and Caramelise Sugar: In a small saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring gently until the sugar dissolves. Stop stirring once it boils. Boil the syrup until it reaches a deep amber colour (approximately 340°F / 170°C). Do not stir.
  6. Temper and Finish Caramel: Immediately remove from heat. Slowly pour the warm heavy cream into the caramel (be careful, it will bubble vigorously). Whisk quickly until smooth. Whisk in the cubed butter, one piece at a time, until glossy. Stir in the flaky sea salt.
  7. Set the Caramel: Pour the salted caramel immediately into the cooled pastry shell. Refrigerate for at least 1 hour, or until firm to the touch.
  8. Prepare Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the remaining heavy cream in a saucepan until it just begins to simmer around the edges.
  9. Emulsify and Pour: Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring. Gently whisk the mixture, starting in the centre, until the ganache is smooth, dark, and glossy. Pour the ganache over the chilled caramel layer. Gently tap the tin to even the layer.
  10. Final Chill and Serve: Refrigerate the tart for a minimum of 4 hours, or preferably overnight, until the ganache is completely set. Just before serving, sprinkle a final pinch of flaky sea salt over the top.