טארט שוקולד קרמל

Chocolate Caramel Tart

Yield: 20-22cm tart or 2 13-14cm mini-tarts

INGREDIENTS

For the crust:
100g cold butter, cut into cubes
180g flour
20g cacao powder
50g powdered sugar
1 medium egg

For the filling:
150 grams dark chocolate (at least 60%)
50 grams milk chocolate
125 ml whipping cream
pinch of salt
1 teaspoon vanilla extract
caramel, here's the recipe
1/2 teaspoon course or flaked sea salt (Maldon)

DIRECTIONS

The crust: 
Add flour, powdered sugar, cacao, salt and butter cubes in a mixer bowl. fit the mixer with the flat beater, and stir together on medium-low speed until the texture resembles coarse cornmeal, Add the beaten egg and mix on low speed just until the dough pulls together.
Wrap in plastic wrap and cool for about half an hour.
Remove the dough from the refrigerator, dust work surface with flour and roll into a thin crust. carefully transfer the crust to the pan. press the dough down to line the tart dish. With a sharp knife, trim the edges of the pastry to fit the tart pan. Punch the pastry bottom with a fork and put it in the  freezer for about 15 minutes.
preheat oven to 170C.
Press aluminum foil tightly against the crust. Fill with pie weights or dried beans.
Bake crust for 20 minutes. Transfer crust to a wire rack and remove weights and foil, and bake for another 10 minutes. Let cool.

The filling:
Fill the crust with the caramel for about half of its height. Scatter the salt over the caramel and set aside.
Chop the two chocolates and put them in a bowl. Add the cream.
Melt together the chocolates and cream in the microwave, 
whisk until glossy and smooth. Stir in salt and vanilla extract.
pour the chocolate mixture over the caramel.
top with chocolate pearls and refrigerate for two hours.