- 2 C flour
- 2/3 C butter
- 1/4 C sugar
- 1 large egg
- 1/2 tsp salt
Knead all crust ingredients together. Press into a ten-inch tart pan, coming at least half an inch up the sides of the pan.
Cover with foil and add pie weights; bake at 400 F until firm, ten or fifteen minutes. Uncover and continue baking until golden.
- 1 1/2 C sugar
- 1/2 C water (optional)
- 1/3 C butter
- 1/2 C whipping cream
Place sugar and water in a clean, smooth saucepan. Do not stir. Simmer over medium heat until the bubbling slows and the sugar turns the copper color of a new penny. Remove from heat immediately.
Add butter and stir. The mixture will foam up; continue stirring until it blends together. Add cream and repeat.
Pour the hot caramel into the prebaked crust. Do not scrape the pan. Refrigerate for several hours, until the caramel solidifies.
- 1/2 C whipping cream
- 8 oz dark chocolate
- 1/4 C sugar (optional)
- 1 tsp vanilla
Bring the whipping cream to a simmer in a medium saucepan. Remove from heat and add the chocolate. If you used a darker, bitterer chocolate, add sugar as well. Stir until the chocolate melts and the mixture becomes smooth. Stir in vanilla.
Pour the chocolate over the caramel. Refrigerate for several more hours, until the ganache solidifies.
- sea salt (large crystals or flakes)
Sprinkle with sea salt before serving.