Salted Caramel Tart

Ingredients for 1 servings:

• 160 g flour
• 30 g almonds, ground
• 30 g cocoa powder, unsweetened
• 50 g sugar
• 1 pinch of salt
• 110 g butter
• 1 tsp vanilla extract
• 1 egg(s)
• 1 tsp water, cold, up to 2 tsp
• 300 g sugar
• 100 ml water
• 120 ml cream
• 70 g butter
• 1 pinch of salt
• 120 ml cream
• 120 g dark chocolate
• Fleur de Sel

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

For the dough, vigorously stir the dry ingredients – flour, ground almonds, cocoa powder, sugar, and a pinch of salt – in a large bowl. Then add the butter and mix until crumbly. Crack the egg into a small bowl, add 1-2 teaspoons of cold water, and whisk to combine. Add to the rest of the dough and knead. Wrap the finished dough in cling film and let it rest in the refrigerator for 30 minutes. Line the tart tin with baking paper or grease it. Roll out the dough, place it in the tin, form a rim, and press it down. Prick the dough several times with a fork. The dough needs to be baked “blind” to ensure it cooks evenly. To do this, crumple up the baking paper, stretch it out again, and press it down onto the dough. Fill the whole thing with rice or baking balls to weigh the dough down. Bake in a preheated oven at 180°C (convection oven) for 15 minutes, then remove the baking paper and rice and bake for another 15 minutes. For the caramel, put the sugar and water in a small saucepan. Dissolve the sugar over medium heat and simmer until lightly browned. Do not stir during this time. Remove from the heat and add the cream, stirring continuously for 1-2 minutes while still in the residual heat. Remove from the heat, stir in a pinch of salt and butter. Allow to cool slightly and spread evenly over the tart base. Chill in the refrigerator for 2-3 hours. For the ganache, put the cream in a saucepan and heat. Pour the hot cream over the dark chocolate and stir until smooth. Pour the finished ganache over the caramel layer and spread evenly. Let the whole thing cool for 1-2 hours, until the ganache has set. Finally, sprinkle some fleur de sel over the tart and serve.