Modes

Ingredients

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

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

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”

Instructions

If You Want to Make the Crust From Scratch

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

Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds.

Add the egg yolk and pulse to incorporate.

With the machine running, add the ice water in a slow stream through the feed tube.

Mix just until the dough holds together (no longer than 30 seconds).

Shape the dough into a disk, then place it between two sheets of plastic wrap and roll it out to about 3/16 inch thickness.

Lay the tart pan on top of the dough to ensure it is large enough to extend up the sides of the pan.

Wrap in plastic and refrigerate for 30 minutes.

Carefully place the dough into a 9-inch tart pan without stretching it, pressing it into the bottom and up the sides. It will resemble sugar cookie dough and is very easy to work with.

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

Preheat the Wolf 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/simmer over medium heat and cook for 4–5 minutes without stirring, until the caramel turns a deep amber color.

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

Stir slowly, then cook over low heat for 1 minute.

Add the cold butter pieces and flaky salt and stir to combine.

To Make the Chocolate Cream Filling

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

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

While whisking continuously, drizzle in some of the hot milk to temper the yolks.

Continue whisking and slowly add the remaining milk in a steady stream.

Place the pan over medium heat, whisking constantly, and bring the mixture to a boil. Once thickened, remove from the heat.

Whisk in the chocolate. Let sit for a few minutes, then whisk in the butter 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.

Spoon the cooled chocolate cream over the caramel layer, stopping just below the rim (you may have some filling left over). Leave 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.

The tart will keep for up to 5 days (though it probably won’t last that long!).