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1
Make the Pastry In a food processor, pulse the flour with the confectioners sugar and salt.
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2
Add the butter and pulse until its the size of peas.
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3
Add the egg yolk and pulse in 10-second increments until incorporated, about 4 long pulses.
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4
Transfer the pastry to a sheet of parchment paper, shape into a disk and cover with another sheet of parchment paper.
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5
Roll out the pastry to a 12-inch round.
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6
Slide the pastry on the parchment paper onto a baking sheet.
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7
Refrigerate the pastry until firm, about 1 hour.
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8
Make the Pastry Let the pastry stand at room temperature for 5 minutes to soften.
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9
Discard the top sheet of parchment paper and invert the pastry into a 9-inch fluted tart pan with a removable bottom; fit the pastry into the pan and trim the overhang.
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10
Prick the pastry all over with a fork and refrigerate for 30 minutes.
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11
Make the Pastry Preheat the oven to 400.
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12
Line the tart shell with parchment paper and fill with pie weights or dried beans.
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13
Bake for about 20 minutes, until the pastry is set and lightly browned at the edge.
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14
Remove the parchment paper and weights and bake the pastry for 5 minutes more, until lightly browned on the bottom.
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15
Transfer to a rack to cool completely.
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16
Reduce the oven temperature to 325.
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17
Make the Filling In a microwave-safe small bowl, microwave the chocolate at high power in 30-second bursts, just until melted.
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18
Let cool slightly.
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19
Make the Filling Pour the melted chocolate into the baked tart shell, spreading it evenly over the bottom.
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20
In a small skillet, stir 1/3 cup of the granulated sugar with the lemon juice and 1/4 cup of water over moderately high heat until the sugar dissolves.
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21
Cook, without stirring, until the mixture starts to color, about 5 minutes.
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22
Continue cooking, stirring constantly with a heatproof spatula, until a lightly golden caramel forms, about 5 minutes.
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23
Remove the skillet from the heat and stir in the butter, 1 piece at a time.
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24
Stir in the cream and salt, then let the caramel cool to room temperature.
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25
Make the Filling In a medium bowl, whisk the egg yolks with the remaining 1/3 cup of granulated sugar until smooth.
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26
Stir the caramel into the egg yolk mixture, then pour the custard evenly over the chocolate in the tart shell.
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27
Transfer the tart to a foil-lined baking sheet.
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28
Bake for about 30 minutes, until the crust is browned and the filling is still slightly wobbly in the middle.
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29
Transfer the tart to a rack and let cool to room temperature.
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30
Refrigerate until set and thoroughly chilled, at least 2 hours.
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31
Unmold the caramel tart and serve.
