Salted Caramel Tart

Instructions

Crust Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sifted sugar, salt, and vanilla on medium speed until smooth and creamy, about 30-60 seconds.

2. Scrape down the sides of the bowl, add the egg, and mix on medium until combined, about 1 minute.

3. While mixing on low, gradually add the flour until a dough forms, about 1 minute. Careful not to overmix.

4. If the dough is too dry and crumbly, add milk 1 tsp at a time.

5. Scrape the dough onto a piece of plastic wrap, flatten into a 6-8" disk, wrap tightly, and chill in the refrigerator for 3 hours or overnight.

Crust Blind Bake

1. Let the dough sit at room temperature until flexible, about 30-60 minutes.

2. Lightly butter your tart pan using a pastry brush.

3. Roll out the dough to about ⅛" thick and at least an 11” circle on a lightly floured surface or between two pieces of parchment paper. If the dough breaks, gently press it back together with your fingertips.

4. Carefully roll the dough onto your rolling pin, then unroll it over your tart pan.

5. Evenly press the dough into the bottom and sides of the pan, sealing any cracks. Trim excess dough with a rolling pin.

6. Prick the dough several times with a fork and place the pan on a baking sheet.

7. Lightly cover with plastic wrap and freeze for 30 minutes.

8. If you prefer thicker sides, we like to add some of the excess dough around the inner edges of the frozen crust, then freeze for 10 more minutes.

9. Preheat the oven to 350ºF.

10. Line the tart pan with parchment paper and fill with dried beans, rice, or pie weights.

11. Bake on the middle rack for 20-25 minutes, rotating halfway through.

12. Remove the parchment and weights, then bake for another 10-14 minutes until lightly browned.

13. Brush a thin layer of whisked egg white along the bottom of the crust, then bake until it’s dried and lightly golden, about 1-3 more minutes.

14. Remove from the oven and let cool completely before filling.

Salted Caramel Filling

1. In a deep, heavy saucepan over medium heat, combine the sugar and butter (avoid using nonstick).

2. Stir occasionally with a whisk until the butter and sugar caramelize, anywhere from 6-15 minutes, scraping the sides as needed. The mixture will go through stages: it will look like a flour-butter roux, then appear curdled, and finally, the butter will leak out of the sugar mixture and come together.

3. While the caramel is cooking, bring the cream to a light boil in a separate saucepan, then immediately remove from heat and set aside.

4. Keep stirring the butter-sugar mixture carefully as it begins to caramelize. Remove from heat when it reaches a rich, dark caramel color, being careful not to burn it.

5. Slowly pour in the hot cream while stirring; the mixture will bubble and spit.

6. Return the caramel to low heat and cook for 5 minutes, stirring until smooth.

7. Remove from heat and stir in the salt. Let cool for 10 minutes.

8. Pour the cooled caramel into the cooled, baked pastry in the tart pan. Refrigerate for at least 2 hours before adding the chocolate ganache.

Chocolate Ganache

1. Place chocolate in a medium heat-proof bowl.

2. Heat the cream in a small saucepan until steam rises from the surface.

3. Pour the hot cream over the chocolate, ensuring all pieces are submerged. Let sit for 5 minutes.

4. Whisk the cream and chocolate together until smooth, starting in the center.

5. Let the ganache cool and thicken for 10 minutes.

Assembly

1. Pour the cooled ganache over the caramel. Smooth the top with a spatula.

2. Lightly sprinkle with sea salt flakes.

3. Refrigerate for 2 hours until set.

4. Bring to room temperature, then slice with a slightly heated knife for a smooth finish.

5. Store covered in the fridge for up to 5 days.