Chocolate Caramel Tart

• 1/2 cup (1 stick) salted butter, at room temperature
• 1/2 cup plus 1 tablespoon confectioners' sugar
• 1/4 cup unsweetened cocoa
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 2 cups sugar
• 1/4 cup corn syrup
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup heavy cream
• 2 tablespoons creme fraiche (available at specialty food markets)
• 3 1/2 ounces extra-bittersweet chocolate, chopped
• 1/2 cup heavy cream
• Fleur de sel

1. Prepare chocolate dough: In bowl of an electric mixer, combine 1/2 cup butter, confectioners' sugar and cocoa.
2. Beat until smooth.
3. Add egg yolk and vanilla, and beat until blended.
4. Sift flour into dough mixture.
5. Beat on low speed until combined.
6. Scrape dough onto a sheet of plastic wrap, and shape into a disk.
7. Wrap, and chill until firm, at least 1 hour and up to 3 days.
8. Preheat oven to 350 degrees.
9. On a lightly floured surface, roll tart dough into an 11-inch circle.
10. Transfer dough to a 10-inch tart pan.
11. Line tart with foil, and fill with dried beans, rice or pie weights.
12. Bake for 15 minutes.
13. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes.
14. Transfer to a wire rack to cool.
15. Prepare caramel filling: In a large saucepan, bring sugar and corn syrup to a boil.
16. Stir occasionally, until mixture is a deep caramel color.
17. Carefully (mixture will bubble) whisk in butter, 1/2 cup cream and creme fraiche until smooth.
18. Pour hot caramel into tart, and allow to cool and set, at least 1/2 hour.
19. Prepare chocolate glaze: Place chocolate in a bowl.
20. In a small saucepan, bring cream to a boil.
21. Pour hot cream over chocolate, and whisk until chocolate has melted and mixture is smooth.
22. Pour glaze over tart, tilting tart for even coverage.
23. Allow glaze to set for at least one hour, then sprinkle with a few granules of fleur de sel.

butter, sugar, unsweetened cocoa, egg yolk, vanilla, flour, sugar, corn syrup, butter, heavy cream, creme fraiche, extrabittersweet chocolate, heavy cream

Taken from cooking.nytimes.com/recipes/9360 (may not work)