Description

A baked shortbread crust topped with a thin layer of homemade salted caramel and a glossy espresso-dark chocolate ganache. Chill for clean slices and best texture.

Ingredients

All-purpose flour: 1 1/4 cups (155 g)
Unsalted butter, cold and cubed: 1/2 cup (113 g)
Granulated sugar: 1/4 cup (50 g)
Fine sea salt: 1/4 tsp
Egg yolk: 1 large
Cold water (as needed): 1 to 2 tbsp (15 to 30 ml)
Granulated sugar (for salted caramel): 1/2 cup (100 g)
Heavy cream, warmed: 1/4 cup (60 ml)
Unsalted butter (for salted caramel): 3 tbsp (42 g)
Fine sea salt (for salted caramel), plus more to taste: 1/4 tsp
Vanilla extract (optional): 1 tsp
Bittersweet or semisweet chocolate, finely chopped: 8 oz (226 g)
Heavy cream (for ganache): 1/2 cup (120 ml)
Espresso powder or instant espresso powder: 2 tsp
Unsalted butter (optional for extra silk): 1 tbsp (14 g)
Flake salt for finishing (optional)

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Instructions

Prepare pan and start crust: Heat oven to 350°F (175°C). If using a 9-inch (23 cm) tart pan with removable bottom, lightly grease the bottom and sides.
Make crust dough: In a food processor (or by hand), pulse flour, sugar, and salt. Add cold butter and pulse until sandy with small butter bits. Mix in egg yolk. Add cold water 1 tsp (5 ml) at a time, up to 2 tbsp (30 ml) total, just until the dough holds together when pressed.
Press crust: Press dough evenly into the pan, including up the sides (about 1/8 to 1/4 inch thick, ~3 to 6 mm). Prick the bottom lightly with a fork.
Bake crust: Bake 14 to 18 minutes, until the edges look set and lightly golden and the center is dry. Cool 10 minutes while you make caramel.
Cook salted caramel: In a medium saucepan over medium heat, cook sugar without stirring until melted and amber (swirl pan gently if needed). Carefully stir in warmed heavy cream (it will bubble). Add butter and salt; simmer 1 minute, stirring gently until smooth. Turn off heat and stir in vanilla if using.
Cool caramel to spreadable: Let caramel cool 8 to 12 minutes—aim for a thick, pourable consistency. It should look smooth and glossy, not grainy.
Fill crust: Spoon or pour caramel into the crust and spread into an even thin layer. Chill 15 minutes to help it set slightly while you prepare ganache.
Make espresso ganache: Put chopped chocolate in a heatproof bowl. In a small saucepan, heat cream until steaming (not boiling). Stir espresso powder into the hot cream until dissolved, then pour over chocolate. Rest 2 minutes, then stir from the center until glossy and smooth. Stir in optional butter.
Finish tart: Pour ganache over the chilled caramel. Tap the pan lightly to level the surface.
Chill to set: Refrigerate at least 3 hours, preferably 4 to overnight, until firm to the touch.
Slice and serve: Run a thin knife around the rim. Unmold carefully. For neat slices, wipe the knife between cuts. Sprinkle a tiny pinch of flake salt on top if desired.

Notes

Caramel cues: It should turn a deep amber and look smooth after you add cream and butter. If it looks grainy, continue gentle simmering briefly until glossy again, then proceed.
Ganache cues: Once you stir, it should become thick, smooth, and glossy. If it looks dull or oily, it may need more stirring until emulsified.
Serving tip: For clean cuts, chill until fully set, then let the tart sit 10 minutes at cool room temperature before slicing.