Modes

Ingredients

Filling

• 2 cups (16 fl ounces) whole milk

• 1 large egg

• 3 large egg yolks

• 6 Tablespoons sugar

• 4 Tablespoons cornstarch

• 1/4 teaspoon Kosher salt

• 8 ounces dark chocolate (55%–65%)

• 3 Tablespoons unsalted butter, cut into pieces and at room temperature

• 1 cup semi-soft caramel for the tart crust “coating”

Caramel

• 1 cup granulated sugar

• 1 Tablespoon corn syrup

• 1/4 cup water

• 1/2 cup heavy cream

• 2 Tablespoons unsalted butter

• 1/2 teaspoon flaky sea salt

Crust

• 1 1/2 cups all-purpose flour

• 2 Tablespoons sugar

• 1/2 teaspoon Kosher salt

• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

• 1 large egg yolk, lightly beaten

• 2 Tablespoons ice water, plus more if needed

Instructions

If You Want to Make the Crust from Scratch

Add the flour, sugar, and salt to a food processor and pulse to mix.

Next, add the butter and pulse until the mixture resembles coarse meal, about 10 seconds. Add the yolk and pulse again.

With the machine running, slowly pour the ice water through the feed tube in a steady stream. Mix until the dough just holds together (no longer than 30 seconds).

Shape into a disk, then place between two sheets of plastic wrap and roll out to about 3/16 of an inch thick. Lay the tart pan on top of the dough to ensure it’s large enough to cover the bottom and sides of the pan.

Wrap the dough in plastic and refrigerate for 30 minutes.

After chilling, gently place the dough (without stretching it) into a 9-inch tart pan, pressing it into the sides. The texture will resemble sugar cookie dough — very easy to work with.

Cover and refrigerate again for at least 1 hour (or up to 2 days).

Preheat the E-Series oven on Convection mode to 325°F.

Bake the tart shell for 15–20 minutes, until golden brown and set.

Remove from the oven and let cool completely before filling.

To Make the Caramel from Scratch

Combine the sugar, water, and corn syrup in a 2-quart saucepan.

Bring to a low boil or simmer over medium heat and cook for 4–5 minutes without stirring, until the caramel turns a rich amber color.

Turn off the heat and carefully add the cream (watch for steam).

Stir the mixture slowly, then return to low heat and cook for one minute.

Finally, add the cold butter pieces and flaky salt, stirring until smooth.

To Make the Chocolate Cream Filling

Bring the milk to a simmer, about 180°F.

In a large saucepan, whisk the egg and yolks together with the sugar, cornstarch, and salt until well-blended and thick.

Continue whisking while drizzling in a small amount of the hot milk — this tempers the yolks so they don’t curdle.

Still whisking, add the remaining milk in a steady stream.

Place the pan over medium heat and whisk continuously until the mixture comes to a boil and thickens.

Remove from the heat, whisk in the chocolate, and let sit for a few minutes.

Then whisk in the butter pieces until fully incorporated and the custard is smooth and silky.

Assembly

Spoon the melted caramel into the fully baked tart shell and refrigerate for 5 minutes.

Next, spoon the cooled chocolate cream over the caramel layer, stopping just short of the crust’s rim (you may have some left over) — this leaves room for the topping.

Refrigerate for 1–2 hours, then cover lightly to prevent a skin from forming.

Whip fresh cream and flavor as desired. Garnish the tart with whipped cream rosettes and fresh berries or raspberry sauce.

Should keep for up to 5 days — though it likely won’t last that long if you made it right!