Chocolate Caramel Tart - Untested

https://thescranline.com/how-to-make-a-chocolate-short-crust-pastry-shell/#recipe

https://thescranline.com/baked-chocolate-caramel-tart/#recipe

Chocolate Short Crust Pastry Shell

200g flour, plain flour

40 g Dutch processed cocoa powder

50 g powdered sugar, icing sugar

1/4 tsp salt

1 tsp vanilla extract

110 g butter, cold and cubed

1 large egg, 55g, whisked

1. Line the bottom of your 10-inch tart tin with removable bottom with parchment paper.
2. Thoroughly combine the flour, powdered sugar and salt to a large bowl.
3. Pinch or rub in the butter until it is like coarse sand. Add the whisked egg and vanilla extract.
4. Mix in until the dough begins to clump together, then gently press into a ball to chill. Turn it out onto a floured surface and form into a rough disc shape. Wrap and chill for at least 1 hour.
5. On a lightly floured surface, slowly and gently roll the disc out to 14" wide.
6. The dough will be very fragile. If cracks appear pinch them together and continue rolling.
7. Carefully place the dough in the tart tin. Avoid stretching the dough, otherwise it may shrink in the baking.
8. Poke holes in the bottom with a fork.
9. Chill the dough again for about an hour before blind baking.
10. Preheat the oven to 350F.
11. Blind bake your pie shell lined with parchment paper and pie weights.
12. Remove the pie weights and bake for a final 15 minutes. Once baked, allow to let it cool before adding the filling. A warm shell filled when still warm can cause it to go soggy.

Baked Caramel Filling

125 g butter

70 g brown sugar

55 g golden syrup, or honey

2 tsp vanilla extract

395 g sweetened condensed milk, see notes

Pinch of salt

1. Preheat oven to 350F.
2. Over medium heat melt butter, sugar, and syrup/honey and heat until it begins to bubble around the sides. 
3. Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring for 2 minutes. It will darken slightly in color. 
4. Take off the heat and add the vanilla and salt and stir until combined.
5. Pour into the cooled blind baked tart shell. Bake for 8 minutes. Once baked, allow to cool to room temperature.

Chocolate Ganache

420 g chocolate (70%)

3/4 cup heavy (whipping) cream

2 Tbsps. (28gr) butter

1 Tbsps. brandy (optional)

1. Put the chopped chocolate in a bowl. 
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil, then pour the boiling cream over the chocolate. 
3. Allow to stand for 5 minutes. 
4. Stir until smooth.
5. While still hot and flowing, pour on top of the cooled and set caramel. 
6. Place in the fridge to chill for 1 hour. 
7. Optional: sprinkle with sea salt flakes once the chocolate is fully set. Slice and serve!