SALTED CARAMEL CHOCOLATE TART

INGREDIENTS:

FOR CRUST:

• The Select Aisle’s Medium brown cocoa powder- 35 gms (⅓ cup)
• Sugar- 25 gms (¼ cup)
• Salt - 2.5 gms (½ tsp)
• The Select Aisle’s T55 All purpose baking flour- 213 gms (1 cup + 2 tbsp)
• Unsalted butter- 170 gms (¾ cup)
• Egg yolk- 1 nos
• Chilled milk - 45 ml(2  tbsp)

FOR SALTED CARAMEL:

• Sugar- 270 gms (1 ⅓ cup)
• Water- 120 ml (½ cup)
• Cream- 120 ml (½ cup)
• Butter - 56 gms ( ¼ cup)
• Salt- 2.5 gms (½ tsp)

FOR CHOCOLATE GANACHE:

• The Select Aisle’s 45% Dark Chocolate buttons- 85 gms (⅔ cup)
• Heavy cream- 120 gms (½ cup)
• Butter- 28 gms (2 tbsp)
• Flakey sea salt- as needed

PROCEDURE:

FOR CRUST:

1. Combine cocoa powder, sugar, salt and flour in a bowl, add unsalted butter and press it in with your fingers
2. Make a well in the middle and add in your egg yolk and chilled milk and mix it till it's smooth. (use a fork for this step)
3. Flatten the dough into a ¾” thick disk and wrap it in plastic wrap and refrigerate for two hours

FOR BAKING THE CRUST:

1. Preheat oven to 175c
2. Let the dough sit out for 5 mins
3. Roll the dough to 14” long and  ⅛” thick
4. Slide the tart base under the dough and fold the excess sides and place the tart top
5. Reserve the scraps
6. Prick the base of the dough with a fork. Chill the dough for 10-15 mins until firm
7. Place the tart pan on a baking sheet, place the parchment paper in the tart and fill 

FOR SALTED CARAMEL:

1. Heat up sugar and water in medium high flame
2. Keep heating for 4-12 mins until the mixture turns into a light amber colour
3. Once the colour changes, remove it from the heat and pour heavy cream and keep whisking. Add softened butter and salt and mix and let it cool.

FOR CHOCOLATE GANACHE:

1. Melt the chocolate and heavy cream together 
2. Add butter and mix well
3. Finish it off some flakey sea salt