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1
Make the pastry: In a food processor, combine the flour, brown sugar, sugar and salt and pulse to blend.
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2
Scatter the butter on top and pulse 10 to 15 seconds, until the mixture resembles coarse meal.
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3
Add the egg yolk and pulse just to blend.
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4
Drizzle 2 tblsps of the ice water on top and pulse until the dough just comes together, adding up to 1/2 tblsp more ice water if necessary.
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5
Shape and pat the dough into a disc, wrap well in plastic wrap and refrigerate for atleast 1 hour and up to 2 days.
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6
Roll out the dough between 2 sheets of wax paper to a 13 inch round.
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7
Peel off the top sheet and invert the dough into a 10 inch fluted tart pan with a removable bottom.
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8
Peel off the remaining paper and fit the dough into the pan without stretching.
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9
Trim the excess dough away with a sharp knife.
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10
Refrigerate the tart shell for 30 minutes.
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11
Preheat oven to 375F.
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12
Line the pie shell with foil and fill with pie weights.
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13
Bake for 18 minutes.
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14
Remove the foil and weights and bake for about 15 minutes longer, or until golden brown and cooked through.
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15
Let cool.
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16
Make the ganache layer: In a small saucepan, bring the cream to a boil over medium heat.
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17
Meanwhile, in a food processor, finely grind the chocolate.
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18
With the machine on, add the hot cream to the chocolate and process until completely smooth.
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19
Scrape the ganache into a bowl.
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20
Refrigerate, stirring occasionally, until the ganache is cold to the touch but not set, 1 to 1 1/2 hours.
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21
Beat the ganache on low speed just until it lightens in colour and holds soft peaks, about 1 minute.
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22
Do not overbeat.
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23
Scrape the ganache into the cooled tart shell, spreading it evenly.
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24
Cover and refrigerate the tart while you prepare the caramel cream.
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25
(The tart can be prepared to this point up to 1 day ahead.)
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26
Make the caramel cream: In a small saucepan, bring the sugar and 3 tblsps of water to a boil over medium-high heat, stirring to dissolve the sugar.
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27
Boil without stirring until the caramel turns a golden amber colour, about 5-8 minutes.
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28
Remove from the heat and immediately add 1/2 cup of the cream STAND BACK TO AVOID SPATTERS!
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29
Cook over low heat, stirring, until completely smooth, about 1 minute.
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30
Remove from the heat, add the butter and stir until melted.
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31
Transfer the caramel to a large bowl and let cool to room temperature.
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32
(The caramel can be made up to 1 day ahead; cover and refrigerate.
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33
Bring to room temperature before proceeding.)
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34
Transfer 3 tblsps of the caramel to a small saucepan and set aside.
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35
In a medium bowl, beat the remaining 3/4 cup cream until it holds soft peaks; do not overbeat.
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36
In a large bowl, beat the egg whites and salt at medium speed until the whites are stiff and glossy.
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37
Stir 3 tblsps of the whites into the caramel in the bowl to lighten.
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38
Fold in the remaining whites, then fold in the whipped cream.
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39
Spread the cream over the chilled ganache.
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40
Refrigerate while you proceed.
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41
Rewarm the reserved caramel over low heat, stirring, until it begins to liquefy and is barely warm, not hot, about 30 seconds.
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42
Using a fork, drizzle the caramel over the top of the tart.
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43
Refrigerate the tart for atleast 2 hours and up to 6 hours.
