Chocolate tart and salty caramel

2_18953 CHOCOLATE TART and SALTY CARAMEL INGREDIENTS for 6 PERSONS 200 g of dark chocolate, 1/2 teaspoon coarse salt, 30 g of butter, 20 cl of fresh cream, 100 g of sugar, 80 cl of Unsweetened condensed milk.

For the dough: 250 and sabl g flour, 125 g butter, 30 g of icing sugar, 50 g of almond powder, an egg, salt.

Mix the flour with sugar, a pinch of salt and powdered almonds.

Add the softened butter into small pieces, knead the mixture and then stir the egg: worked again until the dough is ' Sandy '.

Quickly transferred the mixture to one tart mould buttered and floured previously and roll it out with your hands on the bottom and along the edges.

Then let it rest in the refrigerator for 2 hours.

Preheat oven to 180° Remove the mold from the fridge with the prongs of a fork tap the Fund; cover with a sheet of baking paper, add the dried beans and bake for about 30 minutes.

When cooked, remove from oven and let cool.

Meanwhile, in a saucepan prepare a caramel with the sugar and 2 tablespoons water.

Cook Sweet and focus, the first boil, add the salt and condensed milk.

Stir gently with a wooden spoon until you get a creamy and thick caramel.

Pour the caramel on the bottom of the tart, let it cool so that the caramel will solidify.

Break the chocolate shavings and dissolve in a saucepan gently heat with the butter and cream: mix well to obtain a smooth ganache.

Let cool, then pour over caramel.

Garnish with a pinch of coarse salt and serve.