Chocolate-and-Salted-Coffee Caramel Tart
 
Makes 1 (9-inch) tart
Ingredients
  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, diced
  • 2 to 3 tablespoons strained ice water
  • Espresso Caramel (recipe follows)
  • Chocolate Ganache (recipe follows)
  • Sea salt
Instructions
  1. In the work bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. With food processor running, slowly add strained ice water through spout; process until mixture comes together. Turn dough out onto a piece of plastic wrap, and flatten into a disk; wrap well. Refrigerate for at least 30 minutes, or until ready to use, up to 2 days.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough into a 12-inch circle. Place dough in a 9½-inch fluted tart pan with a collapsible bottom, and line dough with parchment paper. Place pie weights on top of parchment paper, and bake for 20 minutes. Remove from oven, and let cool for 1 hour. Remove pie weights and parchment paper, and remove tart shell from pan. Spoon Espresso Caramel into bottom of shell, and pour Chocolate Ganache over caramel. Tart can be stored, in an airtight container, for up to 3 days. Sprinkle with sea salt just before serving.
Recipe by Victoria at https://victoriamag.com/chocolate-salted-coffee-caramel-tart-recipe/