Ingredients
Filling
1 1/4 cups heavy cream
10 oz. Roughly chopped bittersweet chocolate (not more than 65% cacao)
Caramel Topping
1/3 cup heavy cream
1/2 cup sugar
1 tsp light corn syrup
2 tbsp unsalted butter
Fleur de sel or other high-quality flaked sea salt, as needed
Directions
Filling
1. In a small saucepan, bring the heavy cream to a boil over medium heat. Remove the pan from the heat.
2. Place the chocolate in a stainless-steel bowl and pour the hot cream over it. Let stand for 5 minutes and then gently stir to incorporate.
3. Pour the filling into the prepared tart crust and place the tart in the freezer for up to 30 minutes to cool.
Caramel Topping
1. In a small saucepan, bring the heavy cream to a boil over medium heat. Remove the pan from the heat.
2. To a medium heavy-bottomed saucepan over medium-high heat, add the sugar in 1- to 2-tablespoon stages, tilting and swirling the pan after each addition until the sugar is melted and is a rich golden brown color. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Add the corn syrup and butter and stir to combine.
3. Remove the pan from the heat and slowly stir in the hot cream. The hot mixture will bubble up, so be cautious. If the caramel mixture seizes (begins to re-crystallize and harden), return it to the heat and continue to stir until smooth.
4. Pour the caramel immediately over the chilled tart filling. Tilt and rotate the tart so the caramel coats the top evenly. Refrigerate the tart until the caramel is firm, at least 1 hour.
5. Garnish with a sprinkling of sea salt just prior to serving. Serve chilled.
Formulation courtesy of The Culinary Institute of America
