Salted Carameland Chocolate Tart

Preheat the oven to 350°F (350°F).

Make the pastry crust: combine the flour, granulated sugar, and salt in a mixing bowl; add the cold, cubed unsalted butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.

Beat the egg and stir it into the flour mixture, mixing until a cohesive dough forms.

Wrap the dough in plastic wrap, refrigerate for 30 minutes to firm up.

On a lightly floured surface, roll the chilled dough to a 3‑mm thickness and fit it into a 23 cm (9‑inch) tart pan, trimming excess and pricking the base with a fork.

Bake the crust on the middle rack for 15 minutes, then remove and let it cool completely on a wire rack.

Prepare the salted caramel: melt the softened unsalted butter in a saucepan over medium heat, add the brown sugar and stir until the mixture turns a deep amber color.

Gradually whisk in 200 ml of heavy cream, bring to a gentle boil, then reduce the heat and simmer for 5 minutes until the sauce thickens.

Remove the pan from the heat, stir in the softened salted butter until fully incorporated, and allow the caramel to cool to room temperature.

Make the chocolate ganache: place the chopped dark chocolate in a heat‑proof bowl, pour 100 ml of hot heavy cream over it, let sit for 2 minutes, then stir until smooth and glossy.

Spread the cooled salted caramel evenly over the baked tart crust, smoothing the surface with a spatula.

Pour the chocolate ganache over the caramel layer, spreading it gently to cover the entire surface.

Refrigerate the assembled tart for at least 2 hours, or until the ganache is set.

Just before serving, sprinkle sea salt flakes over the top for a finishing salty crunch.

Slice the tart with a warm knife and serve chilled or at room temperature.