Chocolate Caramel Tart: A Decadent Dessert Masterpiece

Mix the Dough: In a food processor or mixing bowl, combine flour and powdered sugar. Add the cubed butter and pulse (or rub with your fingers) until the mixture resembles coarse crumbs.
Form the Dough: Add the egg yolk and cold water, one tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and chill for 30 minutes.
Bake the Crust: Roll out the dough on a floured surface and press it into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with baking weights. Bake at 350°F (175°C) for 15 minutes, then remove weights and bake for another 10 minutes. Let cool completely.
Make the Caramel Layer:

Cook the Sugar: In a medium saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar melts and turns a deep amber color.
Add Cream and Butter: Carefully whisk in the heavy cream (it will bubble vigorously) and then add the butter and sea salt. Stir until smooth.
Cool: Pour the caramel into the cooled tart crust and spread evenly. Let it set in the fridge for 20-30 minutes.
Prepare the Chocolate Ganache:

Heat the Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
Melt the Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth. Add the butter and mix until glossy.
Assemble the Tart: Pour the ganache over the caramel layer, spreading it evenly. Chill the tart for at least 1 hour or until set.
Serving and Storage Tips