MILLIONAIRE'S CHOCOLATE CARAMEL TART | Buttery Crust, Oozy Caramel, Silky Bittersweet Chocolate

Music: Wind Breaker
Musician: Figure and Groove
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Music: You Can Do More
Musician: lemonmusicstudio
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SALTED CARAMEL
½ cup (120 grams) heavy cream
1 ¾ cups (350 grams) granulated sugar
⅓ cup (80 grams) water
4 tablespoons ( 60 grams) cold unsalted butter, cut into large pieces
¼ teaspoon fine sea salt
CRUST
9 tablespoons (125 grams) unsalted butter, softened ½ cup (80 grams) confectioners’ sugar
½ vanilla bean, split and seeds scraped (optional)
2 large egg yolks, at room temperature
1 tablespoon (15 grams) heavy cream or whole milk
2 teaspoon (5 grams) pure vanilla extract
¼ teaspoon (2 grams) fine sea salt
1 ½ cups (210 grams) all-purpose flour sifted
¼ cup (25 grams) Dutch-processed unsweetened cocoa powder
GANACHE
8.8oz (250 grams) bittersweet chocolate (70% cacao), finely chopped
1 cup + 2 teaspoons (250 grams) heavy cream
Storage: The tart will keep, covered with an aluminum foil tent (poke holes in the foil with a fork to prevent condensation), in the refrigerator for up to 3 days.