I made this a lot last fall/winter after we had a delicious one from the Queen of Tarts in Roncesvalles (which has since closed) and I become obsessed with recreating it. I LOVE LOVE LOVE the contrast of the salt with the sweet caramel. Its a great dessert to make ahead of time and I find people are always really impressed by it.
Cookie Crumb Crust (covers the bottom and sides of a 9 1/2″ fluted tart pan with removable bottom)
2 cups finely ground chocolate cookies (use food processor)
2 1/2 Tbsp white granulated sugar
3 oz (6 Tbsp) unsalted butter, melted
Heat oven to 350 degrees F.
In a medium glass bowl, mix cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix until well combined.
Transfer mixture to tart pan and use your hands to spread evenly to coat the bottom and the sizes as far up as you can. Try to keep it about 1/4″ thick evenly all around
Use a metal measuring cup (or whatever you want) to press the mixture firmly into place)
Bake until the crust smells nutty and fragrant (seriously it will) about 10 min.
Set aside and let cool. Can be stored at room temperature wrapped in plastic, for up to one day prior to filling.
Caramel Filling
1 1/2 cups white granulated sugar
1/4 tsp kosher salt
6 Tbsp water
6 Tbsp unsalted butter
6 Tbsp heavy cream
1 Tbsp sour cream
In a saucepan, whisk together sugar, salt and water and bring to a boil. Cook without stirring until the mixture is a nice amber colour. (You have to really watch this, or it can darken very quickly) Remove from heat and whisk in butter, cream and sour cream. The mixture will bubble up like crazy so don’t be alarmed. Pour into cooled tart shell and refrigerate until firm, about 3 hours.
Chocolate Ganache
1/2 cup heavy cream
4 oz good quality dark chocolate, finely chopped
Finishing salts for garnish
Bring cream to a boil over medium heat. Put chocolate into a medium glass bowl and pour in hot cream. Let site for 1 minute, then stir slowly with a silicone spatula until smooth. Pour ganache evenly over cool tart and refrigerate until set, at least 2 hours. Sprinkle with finishing salts, slice and serve. (Would go nicely with a side of fresh raspberries to bring in a touch of summer)
