CKT Caramel Chocolate Tart

Caramel Chocolate Tart
serves 12

tart crust
1/2 pound of salted butter (2 sticks) - room temp
1/2 cup sugar
2 cups flour

caramel sauce
1/2 cup water
2 cups sugar
1/4 cup light corn syrup
1/2 cup heavy whipping cream
1/4 pound salted butter (1 stick)
2 TBS marscarpone

chocolate ganache
3.5 oz 60% cacao chocolate bar (chopped) - almost one bar
1/2 cup heavy whipping cream

Preheat your oven to 350 F. To make the tart crust, combine the butter and sugar in a medium sized bowl with your hands until uniform. Add the flour and mix with your hands until soft and smooth. Press the dough into a 10-inch fluted tart pan with a removable bottom. Use the bottom of a glass cup to press and smooth the dough. Place in oven for 15 minutes or until (just) slightly golden. Let cool.

To make the caramel sauce, place the water, sugar, and corn syrup in a large saucepan. Heat on high until the mixture becomes a nice amber color. This will take approximately 10 minutes, but you are really looking for the color more than anything. Be careful as this mixture will be extremely hot. Remove from the pan from the heat and then add the cream, butter, and marscarpone. Stir with a whisk until smooth. Pour the caramel into the cooled tart shell. Allow the caramel to cool, then place in the fridge. 

To make the ganache, heat the cream until just boiling. Meanwhile, place the chocolate in a glass bowl. Pour the hot cream over the chocolate and allow to sit for about two minutes. Then stir until smooth. Add the ganache to the cooled tart and smooth around to the edges. Place in fridge. 

Serve with a sea salt garnish. 
photo cred: Doreen Corrigan