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- 10 tablespoons unsalted butter, softened
- ⅔ cup powdered sugar
- ⅓ cup Dutch-process cocoa powder
- 1½ cups all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- For the Caramel Filling:
- ¾ cup heavy cream
- 6 tablespoons unsalted butter
- 1½ cups superfine sugar
- ½ cup water
- ½ teaspoon fleur de sel (or other flaky sea salt)
- For the Chocolate Glaze:
- ½ cup heavy cream
- 5 ounces dark chocolate, finely chopped
- Fleur de sel, to garnish
- Special Equipment:
- 9-inch tart pan
View Full Recipe at Brown Eyed Baker
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