Sea Salt-Caramel Tart with Chocolate Ganache

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!