Salted caramel chocolate tart

STEPS

Filling

1. Bring sugar, cream of tartar, and 80 ml water to a boil in a large saucepan over medium-low, stirring with a heatproof spatula until dissolved. Cook, swirling pot often but not stirring, until mixture turns deep amber and wisps of smoke rise from the surface, 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 salt. Transfer caramel to a heatproof measuring glass (you should have about 375ml). Let cool until warm.¹

2. Pour caramel into cooled tart shell. Chill until caramel is set, at least 1 hour.

Ganache

1. Place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering 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.

2. Remove tart from refrigerator and scrape ganache over caramel. Using a spoon, gently work ganache over surface, creating decorative swooshes and swirls. Sprinkle with sea salt; let sit until ganache has lost its sheen, 10–15 minutes.