Yes, it tastes as good as it looks!! And, is super easy to make, so it’s basically perfect!

Crust Ingredients:

10 tablespoons unsalted butter, room temperature, diced (dice it before it comes to room temperature and it’s easier to cut)

1/2 cup powdered sugar

1/4 cup unsweetened coco-powder

2 egg yolks

1 tablespoon good Bourbon (you can use vanilla extract, but I always like to use Bourbon instead! I also usually use more than a tablespoon, and I won’t tell if you do the same!)

Carmel Filling Ingredients:

1/2 cup water

1 1/2 cups granulated sugar

6 tablespoons unsalted butter

3/4 heavy whipping cream

Chocolate Ganache Filling

4 ounces unsweetened baking chocolate

1/2 cup heavy whipping cream

1-2 tablespoon sea salt (depending on your level of salt love!)

Crust Directions

• Preheat oven to 350 degrees.
• Pulse the butter and powdered sugar in a food processor until it has a crumbled texture, just a few seconds should do it. You can also cut the butter into the sugar with a form to for a crumbled mixture, if you don’t have a food processor.
• Add in the rest of the crust ingredients to the sugar butter mix and stir or pulse until they are mixed. This may not form a pastry ball, but should stick together between your fingers when pressed.
• At this point, you are ready to press into your tart pan. If you don’t have a tart pan, a pie pan or really any shallow baking dish will do, you just may not be able to remove your final product. I like to spray my cooking vessels with oil before pressing in the dough, to help release it when I’m done.
• Press your dough evenly around your pan and up the sides. This particular dough should not puff up in the middle too much, but if you want to add baking marbles, do so when you are done pressing in your dough.
• Bake for 15 minuets and cool on a rack.

Caramel Filling Directions

• While your tart crust is cooling, add sugar and water to a large, heavy bottom, pot. On medium-high heat, allow the sugar to dissolve into the water. You should not need to stir the solution at this point. The sugar water will become translucent as the sugar melts into the water.
• After some time (in some cases as long as 20 minuets) your mix will darken to a beautiful caramel color. If you feel like your mix is coloring too quickly and may burn, turn your heat down to medium. You should not need to stir the mix, but if you want to run a spoon around the pan every once and while to ensure even melting of the sugar, that is fine.
• Once you have a mix that is the color you desire (in this case, a medium brown), add the butter, stirring to mix it in evenly. Be careful for this part, because occasionally the caramel might pop with the addition of the fat.
• Once your butter is melted, remove from the heat and again, carefully, add your heavy whipping cream.
• Stir in and return to medium heat. Continue to stir as the mix thickens, for about 5 minuets.
• After the thickening happens, let this mix cool for a few minuets.
• At this point, you can pour your caramel into your cooled crust and refrigerate for about 3 hours, allowing the caramel to set.

Chocolate Ganache Topping

• Break up your baking chocolates in a medium, heat proof bowl.
• Heat your heavy whipping cream over medium heat until it starts to simmer, stirring constantly, so that it does not scorch.
• Once it begins to simmer, pour the heavy whipping cream over your chocolates and let it sit for about a minuet.
• After it has sat, stir until the chocolate and heavy whipping cream are completely mixed together.
• Remove your tart from the refrigerator and place on some parchment paper or other type of paper to protect your counter from the chocolate you are about to drizzle over it!
• Using a fork, dip it in the chocolate and drizzle over your tart, using a slow right to left movement. You can pour the chocolate over the top of the tart for complete coverage, but I like the look of the drizzled chocolate, so it’s up to you.
• Once you have the chocolate coverage you desire, sprinkle your salt evenly over the top and pop back in the refrigerator for about an hour to let the chocolate set.
• Remove from the refrigerator about half an hour before you are ready to serve and allow it to come to room temperature.
• Wow all of your dinner guests and enjoy!