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This tart is the best of a candy bar, with the gooey, slightly chewy caramel, soft, creamy ganache and buttery shortbread base.
For the base:
Preheat the oven to 350 F.
Combine the flour, sugar, and salt in a medium bowl. Add the butter and work it in with your hands until the mixture begins to come together and the butter is in flakes. Add the egg and mix briefly to combine. Press the crust into a 9-inch round springform pan with a rim that’s a few centimeters high. Bake the crust for about 20 minutes, or until golden.
For the caramel:
Add the sugar and water to a saucepan and stir to combine. Cook the mixture over high heat, swirling the pot. Use a brush with some cold water to brush off any sugar that’s stuck on the sides of the pan. Continue heating until it turns deep golden. Once it turns deep golden, remove pan from the heat and add the cream. Stir the cream in then add the butter and salt. Stir the caramel until smooth.
Pour the caramel over the crust and spread it out, leaving a rim about an inch to an inch and a half around the edge.
For the ganache:
Place the chocolate chips in a medium bowl. Put the cream in a saucepan over medium heat. Once it almost comes to a boil (only small bubbles should form, not a full boil), pour it over the chocolate chips. Let it sit for a minute, then stir the mixture to melt the chocolate. If not all of the chocolate melts, pop the mixture in the microwave for about a minute, then stir once again before pouring it over the caramel and spreading it in an even layer over the entire surface of the caramel and crust. Sprinkle with sea salt and refrigerate until the ganache sets. Leave the tart out for a few hours before serving. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!