Ingredients

Tart Dough
• 170g unsalted butter, room temperature
• 1 pinch salt
• 115g icing sugar
• 1-1/2 tsp pure vanilla extract
• 60g whole eggs, slightly beaten
• 355g cake flour, sifted
Caramel
• 100g sugar
• 50g whipping cream, heated to lukewarm in microwave oven
• 80g unsalted butter, room temperature
• 1g fine sea salt
• 1 tsp pure vanilla extract
Chocolate Ganache
• 100g good quality dark chocolate (I used one with 73% cocoa content), roughly chopped
• 16g unsalted butter
• 7g honey
• 1 tsp pure vanilla extract
• 95g whipping cream
Assembling
• flaky sea salt, such as Maldon
• gold coloured powder for garnish, optional

Method

Tart Dough
1. In mixer bowl, place in butter, salt, and icing sugar. Beat with a paddle attachment on medium speed until it is well mixed, becoming pale in colour.
2. Add in vanilla extract, and eggs in 3 additions, make sure it is well incorporated before adding more eggs. Scrape down the sides bowl after each addition to ensure even distribution.
3. On low speed, add in flour, mix until just incorporated, don't over mix otherwise tart will be tough.
4. Divide dough in half, and wrap each portion into disks and chill in refrigerator overnight.
5. Before rolling, let dough sit out for about 10-15 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
6. Measure the size of your tart pan/ring, cut out the shapes you need.
7. If the dough is too warm, place it back in the fridge to chill, otherwise you can start lining the pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
8. Chill lined pan/ring. Pierce the bottoms of the tart with a fork before baking, or blind bake them (yields nicer looking shells - optional). Bake at 325 F for 15-20 minutes or until golden brown.
9. Blind baking (see photos): Line chilled tart pan/rings with parchment, fill with beans or rice, up to the top. Bake until edges start to brown, take out and remove paper, beans and take out from the pans/rings, return to oven to bake to golden brown.
10. Remove shells from pans/ring, let cool until ready to use.
Caramel
11. In a small saucepan, cook sugar to dark amber colour, swirling pan to caramelize evenly - try not to stir it.
12. Slowly add in whipping cream, be careful as the caramel is very hot and it will splatter slightly. Cook to 108C and take off heat.
13. Cool caramel for about 5 minutes, stir in butter, salt, and vanilla extract. Let cool until ready to use.
Chocolate Ganache
14. * Make chocolate ganache just when you are ready to fill, otherwise it might set too soon. Place chopped chocolate in a medium bowl.
15. Heat whipping cream in a microwave safe measuring cup for about 1-1.5 minutes, until it bubble slightly on the sides of the cup.
16. Pour hot cream into chocolate, avoid stirring right away and cover bowl with plastic wrap for about 1 minute. In the mean time, heat butter and honey until lukewarm in a small bowl, for about 30-40 seconds.
17. Stir ganache with a spatula from the center outwards, slowly incorporate the ingredients.
18. Lastly, stir in warmed butter/honey, and vanilla extract.
Assembly
19. Have tart shells ready. Place caramel into a small piping bag. Make ganache.
20. Pipe caramel about it fills the tart shells halfway.
21. Filling tarts one by one, carefully spoon ganache onto the caramel, wiggle tarts gently to let the ganache level off. Finish the rest of the tarts.
22. Let the ganache set a little, for about 10-15 minutes.
23. Sprinkle tops with flaky sea salt, sift a little gold coloured powder on top to garnish.
24. Tarts taste best the day they are made, but will keep in the fridge stored in a container for about 1-2 days.

Notes