Prepare the Crust:
Make the pastry dough, chill it, and then roll it out.
Line a tart pan, prick the base, and blind bake until golden.
Make the Salted Caramel:
Melt sugar until it forms a deep amber caramel.
Carefully add butter and cream, then stir in sea salt.
Pour the caramel into the cooled crust.
Prepare the Ganache:
Heat cream until just simmering, then pour it over chopped dark chocolate.
Stir until smooth and glossy.
Pour the ganache over the caramel layer.
Chill and Serve:
Chill the tart until the ganache and caramel are set.
Sprinkle with sea salt flakes before serving.
Important Tips:
Caramel Caution:
Hot caramel can cause severe burns, so exercise extreme caution.
Quality Ingredients:
Use high-quality dark chocolate and sea salt for the best flavor.
Chill Time:
Allow ample time for the tart to chill and set properly.
This dessert is a showstopper, perfect for special occasions. Enjoy!
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