Salted Caramel Chocolate (Print Version)

# Ingredients:

→ For forming the crust

01 - 1 egg yolk
02 - ¼ cup powdered sugar
03 - ½ cup cubed, cold unsalted butter
04 - 1 tablespoon chilled water
05 - 1¼ cups plain flour

→ For caramel filling

06 - ½ teaspoon finely ground sea salt
07 - ½ cup rich cream
08 - 1 teaspoon real vanilla
09 - 2 tablespoons unsalted butter
10 - 1 cup white sugar

→ For ganache topping

11 - 1 cup dark or semi-sweet chocolate chips
12 - Flaky salt for sprinkling
13 - ½ cup heavy cream

# Instructions:

01 - Stir powdered sugar and flour together in a mixing bowl. Toss in the butter cubes and work it in until everything looks crumbly. Use a spatula or your fingers to blend in the egg yolk and ice water—just enough until you’ve got a dough. Push dough evenly into your tart pans, then stick them in the fridge for 30 minutes. Put your oven on at 350°F (175°C). Bake those crusts until they're golden (around 15–20 minutes). Let them cool down completely after baking.
02 - On medium heat, warm the sugar in a pot, giving it a few stirs now and then, until it’s beautifully amber and melted. Slowly stir in your heavy cream while being careful—bubbles will hiss up! Drop in your butter and stir until combined and smooth. Off the heat, mix in the salt and vanilla extract. Let it cool to room temperature (but not harden) before the next step.
03 - Warm the cream in a small pot until it’s just barely boiling. Pour it over a bowl of chocolate chips. Give it a couple of minutes to melt, then stir it up so it’s smooth and creamy.
04 - Fill each cooked tart shell halfway with a spoonful of your caramel. Pop them in the fridge for about 20–30 minutes so the caramel firms up a bit. Next, pour the chocolate ganache over the caramel layer until each tart is full. Sprinkle some flaky salt on top for that final touch. Chill them in the fridge for at least 2 hours so everything settles nicely before you bite into them.