Santa Margherita'S Salted Caramel Tart

• 10 tablespoons unsalted butter, softened
• 2/3 cup powdered sugar
• 1.5 cups all-purpose flour
• 2 egg yolks
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream
• 6 tablespoons unsalted butter
• 1.5 cups superfine sugar
• 1/2 cup water
• 1/2 teaspoon coarse sea salt
• 1/2 cup heavy cream
• 5 ounces dark chocolate, finely chopped
• coarse sea salt, to garnish

1. Make the crust:rnPlace the butter and sugar in a food processor and process until pale in color, about 10 seconds.
2. Add the cocoa powder, flour, egg and vanilla and pulse until a soft dough forms.
3. Turn out into a round 9-inch tart pan and press into the bottom and up sides.
4. Refrigerate until firm, at least 30 minutes.
5. Preheat oven to 350u0b0 F. Pierce the dough with a fork and bake for 15 minutes, or until the dough is baked through. Set aside.
6. Make the Caramel Filling:rnPlace the cream and butter in a small saucepan over low heat and warm until the butter has melted; set aside.
7. In a medium saucepan, combine the sugar and water over low heat, stirring until the sugar has dissolved.

unsalted butter, powdered sugar, flour, egg yolks, vanilla, heavy cream, unsalted butter, sugar, water, salt, heavy cream, chocolate, salt

Taken from food52.com/recipes/66254-santa-margherita-s-salted-caramel-tart (may not work)