-
1
Blend flour, sugar, lemon eel and slat in processor 5 seconds.
-
2
Add butter, yolk and vanilla and process until large moist clumps form.
-
3
Gather dough into ball; knead briefly to combine well.
-
4
Flatten into disk.
-
5
Wrap in plastic; chill until firm enough to roll, about 30 minutes.
-
6
Preheat oven to 400F.
-
7
Roll out dough between sheets of plastic wrap to 11- to 12-inch round.
-
8
Peel off top sheet of plastic.
-
9
Turn dough over; press into 9-inch-diameter tart pan with removable bottom.
-
10
Peel off plastic.
-
11
Fold in any excess dough, forming double-thick sides.
-
12
Pierce crust all over with fork.
-
13
Freeze 15 minutes.
-
14
Bake crust 10 minutes.
-
15
Using back side of fork, press crust flat if bottom bubbles.
-
16
continue to bake until crust id golden, about 10 minutes (crust sides may shrink slightly.)
-
17
Transfer to rack and cool.
-
18
Bring cream to boil in heavy small saucepan and whisk until smooth.
-
19
Spread 1 cup chocolate filling in prepared crust.
-
20
Refrigerate until firm, about 45 minutes.
-
21
reserve remaining filling in saucepan.
-
22
stir sugar and 1/3 cup water in heavy medium saucepan over low heat until sugar dissolves.
-
23
Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes.
-
24
Remove from heat.
-
25
Add cream, butter, vanilla and salt (mixture will bubble up).
-
26
Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes.
-
27
Refrigerate uncovered until cold but not firm, about 20 minutes.
-
28
Spoon caramel filling over chocolate filling.
-
29
Pipe of drizzle reserved chocolate filling decoratively over cararmel (if chocolate is too firm to pour, warm slightly over low heat).
-
30
Refrigerate tart until caramel is firm, at least 1 hour.
-
31
(Can be made 2 days ahead.
-
32
Cover keep chilled.)
