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1
For making and prebaking the tart shell:
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In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar.
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Add the eggs and mix until incorporated.
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4
Add the flour and salt and mix on low speed just until the dough comes together.
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5
Scrape the dough into a ball, then wrap in plastic wrap.
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6
Flatten into a disk and refrigerate for at least 1 hour or overnight (or up to 3 days).
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7
Generously flour a work surface and roll out the dough 1/4 inch thick.
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Press it into a 9-inch tart pan, and trim the excess dough with a knife.
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9
Use the trimmed dough to patch any holes, and place the shell in the refrigerator or freezer until ready to bake (up to 1 hour).
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10
When ready to bake, preheat the oven to 350F.
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11
Line the tart shell with foil and fill with dried beans or pie weights.
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12
Bake for 30 minutes, then remove from the oven and take out the weights and foil.
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13
Return the tart shell to the oven and bake for an additional 10 minutes, until it colors slightly.
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14
Remove from the oven and transfer to a wire rack to cool.
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15
For the caramel:
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In a small saucepan, bring the 1/2 cup cream to a boil, then turn off the heat.
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17
In a heavy saucepan fitted with a candy thermometer, combine the sugar with 5 tablespoons water and cook, stirring, over high heat until the sugar dissolves.
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18
Bring this caramel mixture to a boil and let cook, without stirring, for about 4 minutes, until it reaches a dark amber color (at about 374F) and begins to smoke.
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19
Dont be afraid, the taste is worth it.
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20
Swirl the pan if the sugar is browning unevenly.
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Take the pan off the heat and slowly whisk the hot cream into the caramel, standing back as you pour since it will sputter.
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Stir until smooth.
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23
Add the salt.
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Put the pan over low heat if the caramel is not pourable, and warm it, swirling, until it can be poured.
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Swirling the pan, pour the caramel into the tart shell, evenly covering the bottom.
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Let cool.
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It will become matte, rather than glossy, and will feel rubbery and no longer sticky.
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Refrigerate until ready to pour in the ganache.
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29
For the ganache:
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Place the chocolate and salt in a heatproof bowl.
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In a small saucepan over medium heat, bring the cream to a boil.
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Pour the cream over the chocolate, let sit for 3 minutes, then whisk, beginning in the center and slowly working outward until the chocolate has been smoothly melted into the cream.
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Set aside.
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34
To Assemble:
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Scrape the ganache into the tart shell and give the pan a light rap on the counter to level the surface and remove any air bubbles.
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36
Allow the chocolate to set at room temperature for at least 3 hours and up to 12 hours.
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37
Sprinkle with the sea salt.
