-
1
Prepare chocolate dough: In bowl of an electric mixer, combine 1/2 cup butter, confectioners' sugar and cocoa.
-
2
Beat until smooth.
-
3
Add egg yolk and vanilla, and beat until blended.
-
4
Sift flour into dough mixture.
-
5
Beat on low speed until combined.
-
6
Scrape dough onto a sheet of plastic wrap, and shape into a disk.
-
7
Wrap, and chill until firm, at least 1 hour and up to 3 days.
-
8
Preheat oven to 350 degrees.
-
9
On a lightly floured surface, roll tart dough into an 11-inch circle.
-
10
Transfer dough to a 10-inch tart pan.
-
11
Line tart with foil, and fill with dried beans, rice or pie weights.
-
12
Bake for 15 minutes.
-
13
Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes.
-
14
Transfer to a wire rack to cool.
-
15
Prepare caramel filling: In a large saucepan, bring sugar and corn syrup to a boil.
-
16
Stir occasionally, until mixture is a deep caramel color.
-
17
Carefully (mixture will bubble) whisk in butter, 1/2 cup cream and creme fraiche until smooth.
-
18
Pour hot caramel into tart, and allow to cool and set, at least 1/2 hour.
-
19
Prepare chocolate glaze: Place chocolate in a bowl.
-
20
In a small saucepan, bring cream to a boil.
-
21
Pour hot cream over chocolate, and whisk until chocolate has melted and mixture is smooth.
-
22
Pour glaze over tart, tilting tart for even coverage.
-
23
Allow glaze to set for at least one hour, then sprinkle with a few granules of fleur de sel.
