Shortcrust
All-Purpose Flour	g
Butter	g
Cocoa Powder	g
Sugar	tbsp
Kosher Salt	tsp
Egg Yolk
Milk	tbsp
Salted Caramel Filling
Sugar	g
Butter	tbsp
Heavy Cream	ml
Kosher Salt	tsp
Ganache
Dark Chocolate	g
Heavy Cream	ml
Butter	tbsp
Sea Salt

Shortcrust
1. Whisk cocoa, sugar, salt and flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash the butter into dry ingredients until it nearly disappears (you shouldn’t see any large pieces).
2. Make a well in the centre and add yolk and milk. Using a fork, gradually incorporate flour mixture until you’ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain, and dough is smooth. Flatten into a disk shape and wrap tightly in plastic, and chill until firm, about 2 hours.
3. Preheat oven to 175 ºC. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a round shape and about 0.5 cm thick, dusting with more flour as needed to prevent sticking. Lift dough and place it in the tart form.
4. Unfold the edges so they gently slump against the sides of the tart pan and the excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Use a rolling pin over top edge of pan to shear off excess dough (Reserve dough scraps for patching any potential cracks later).
5. Place tart form on a rimmed baking sheet and line with a sheet or foil. Fill with dried beans and bake until edges of crust are set and starting to look dry, 12–15 minutes. Carefully lift parchment with weights (Patch any visible cracks with reserved dough) Return crust to oven and bake until firm and dry all over, 18–22 minutes. Transfer to a wire rack and let cool.
Filling
6. Bring sugar and 80 ml water to boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring for 8–10 minutes. Remove caramel from heat and immediately stir in butter a piece at a time until smooth (be careful; mixture will sputter). Gradually stir in cream, then add the salt. Transfer caramel to a heatproof glass. Let cool until warm.
7. Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.
Ganache
8. Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon—if it’s too warm, it won’t hold its swirls.
9. Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating swirls. Sprinkle with sea salt; let sit additional 10–15 minutes.

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