Chocolate and Caramel Tart

• 1 13 cups flour
• 3 tablespoons light brown sugar
• 2 tablespoons sugar
• 18 teaspoon salt
• 4 ounces cold butter, cut into small bits
• 1 large egg yolk
• 2 -2 12 tablespoons ice water
• 34 cup heavy cream
• 4 12 ounces bittersweet chocolate, coarsely chopped
• 12 cup sugar
• 1 14 cups heavy cream
• 3 tablespoons butter, cut into 6 pieces,room temperature
• 2 large egg whites, room temperature
• 1 pinch salt
• 2 tablespoons superfine sugar

1. Make the pastry: In a food processor, combine the flour, brown sugar, sugar and salt and pulse to blend.
2. Scatter the butter on top and pulse 10 to 15 seconds, until the mixture resembles coarse meal.
3. Add the egg yolk and pulse just to blend.
4. Drizzle 2 tblsps of the ice water on top and pulse until the dough just comes together, adding up to 1/2 tblsp more ice water if necessary.
5. Shape and pat the dough into a disc, wrap well in plastic wrap and refrigerate for atleast 1 hour and up to 2 days.
6. Roll out the dough between 2 sheets of wax paper to a 13 inch round.
7. Peel off the top sheet and invert the dough into a 10 inch fluted tart pan with a removable bottom.
8. Peel off the remaining paper and fit the dough into the pan without stretching.
9. Trim the excess dough away with a sharp knife.
10. Refrigerate the tart shell for 30 minutes.
11. Preheat oven to 375F.
12. Line the pie shell with foil and fill with pie weights.
13. Bake for 18 minutes.
14. Remove the foil and weights and bake for about 15 minutes longer, or until golden brown and cooked through.
15. Let cool.
16. Make the ganache layer: In a small saucepan, bring the cream to a boil over medium heat.
17. Meanwhile, in a food processor, finely grind the chocolate.
18. With the machine on, add the hot cream to the chocolate and process until completely smooth.
19. Scrape the ganache into a bowl.
20. Refrigerate, stirring occasionally, until the ganache is cold to the touch but not set, 1 to 1 1/2 hours.
21. Beat the ganache on low speed just until it lightens in colour and holds soft peaks, about 1 minute.
22. Do not overbeat.
23. Scrape the ganache into the cooled tart shell, spreading it evenly.
24. Cover and refrigerate the tart while you prepare the caramel cream.
25. (The tart can be prepared to this point up to 1 day ahead.)
26. Make the caramel cream: In a small saucepan, bring the sugar and 3 tblsps of water to a boil over medium-high heat, stirring to dissolve the sugar.
27. Boil without stirring until the caramel turns a golden amber colour, about 5-8 minutes.
28. Remove from the heat and immediately add 1/2 cup of the cream STAND BACK TO AVOID SPATTERS!
29. Cook over low heat, stirring, until completely smooth, about 1 minute.
30. Remove from the heat, add the butter and stir until melted.
31. Transfer the caramel to a large bowl and let cool to room temperature.
32. (The caramel can be made up to 1 day ahead; cover and refrigerate.
33. Bring to room temperature before proceeding.)
34. Transfer 3 tblsps of the caramel to a small saucepan and set aside.
35. In a medium bowl, beat the remaining 3/4 cup cream until it holds soft peaks; do not overbeat.
36. In a large bowl, beat the egg whites and salt at medium speed until the whites are stiff and glossy.
37. Stir 3 tblsps of the whites into the caramel in the bowl to lighten.
38. Fold in the remaining whites, then fold in the whipped cream.
39. Spread the cream over the chilled ganache.
40. Refrigerate while you proceed.
41. Rewarm the reserved caramel over low heat, stirring, until it begins to liquefy and is barely warm, not hot, about 30 seconds.
42. Using a fork, drizzle the caramel over the top of the tart.
43. Refrigerate the tart for atleast 2 hours and up to 6 hours.

flour, light brown sugar, sugar, salt, cold butter, egg yolk, water, heavy cream, bittersweet chocolate, sugar, heavy cream, butter, egg whites, salt, sugar

Taken from www.food.com/recipe/chocolate-and-caramel-tart-92613 (may not work)