Chocolate Caramel Tart

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 16 Tbs. (2 sticks) unsalted butter, cut into pieces
• 1/2 cup plus 1 Tbs. confectioners' sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• 1/2 cup water
• 2 cups granulated sugar
• 1/4 cup light corn syrup
• 2 cups plus 2 Tbs. heavy cream
• 10 oz. semisweet chocolate, chopped
• Fleur de sel for garnish

1. Sift together the flour and cocoa powder into a bowl. Set aside.In the bowl of an electric mixer fitted with the flat beater, beat together 8 Tbs. of the butter, the confectioners' sugar, egg yolk and vanilla until just smooth and creamy. Add the flour mixture and beat until a dough forms. Do not overwork. Transfer the dough to a work surface, shape into a rectangle and wrap with plastic wrap. Refrigerate for at least 1 hour or up to overnight.Remove dough from refrigerator. On a lightly floured work surface, roll out dough into a 13"x10" rectangle. Transfer to an 11"x8" tart pan with a removable bottom. Press dough into the bottom and up the sides of the pan. Cut off any overhanging dough and prick dough in several places with a fork. Refrigerate for at least 30 minutes or up to 1 hour.
2. Preheat an oven to 350u0b0F.
3. Line dough with parchment paper and fill with pie weights. Bake until the sides are cooked through and the base is almost cooked through and slightly flaky, 25 to 30 minutes. Remove pie weights and parchment and continue to cook until the base is dry and set, about 8 minutes. Transfer pan to a wire rack and cool.In a saucepan over medium-high heat, combine water, granulated sugar and corn syrup. Cook, stirring occasionally, until the sugar turns into a deep amber-colored caramel, about 10 minutes. Remove from heat and, very carefully and slowly, pour in .5 cup plus 2 Tbs. of cream (the mixture will spatter). Add remaining 8 Tbs. butter, 1 piece at a time, stirring until smooth. Pour caramel filling into cooled tart shell and let cool, then refrigerate until firmly set, at least 30 minutes.Put chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring remaining 1.5 cups cream to a boil and pour over the chocolate. Let stand for 2 minutes, then whisk until smooth. Pour chocolate ganache over the caramel and refrigerate until set, at least 30 minutes. Remove tart from the refrigerator 10 minutesbefore serving. Garnish with fleur de sel.

flour, cocoa, unsalted butter, sugar, egg yolk, vanilla extract, water, sugar, light corn syrup, heavy cream, semisweet chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-caramel-tart-51230121 (may not work)