This dessert only sounds complicated, it’s actually very simple to make, especially because we’ve done the caramel in a double boiler, this gives you so much more control. Caramel done in a pot over direct heat has the ability to burn very quickly, in fact I’ve even had it burn while I was standing OVER the pot AND stirring. Caramel is sneaky like that. It looks sweet but it can’t always be trusted to co operate, but we’ve finally got caramel licked….pardon the pun…I’m looking at you Al!
If you don’t have a double boiler you can simply use a pot and a bowl just be sure that the bowl doesn’t sit down inside the pot or the steam will create a vacuum seal that will be very difficult to get apart!
1/2cup white sugar
1 tsp vanilla
2 egg yolks
1/2 tsp salt
1/2cup brown sugar
3 tbsp golden corn syrup
1 can sweetened condensed milk
1 tbsp heavy cream
1 tbsp sour cream
1cup semi sweet chocolate chips
1 tbsp heavy cream
Sea salt for garnish
Preheat oven to 350F.
Butter a tart pan and set aside.
Place butter, white sugar, egg yolks and vanilla in a bowl and use a hand mixer to cream together.
Add the flour, cocoa, and salt and mix until the dough comes together.
Place the dough into the tart pan and use wet fingers to pat into the bottom and up the sides.
Use a fork to prick the bottom.
Bake for 15 minutes.
Remove from the oven and tamp down the bottom. Allow to cool.
Place 3″ of water in a pot and place a metal boil on top.
Add the butter and brown sugar and cook until it comes together.
Add corn syrup and sweetened condensed milk and cook until smooth and bubbling.
Remove from the heat and stir in the heavy cream and sour cream.
Pour into tart shell and allow to cool
Place a clean bowl on the double boiler and add the chocolate chips; allow to melt.
Remove from the heat and stir in the heavy cream.
Pour the ganache over the cooled tart and sprinkle with sea salt.