my rommate’s mom Peggy, had us over for dinner and I offered to make dessert. she’d been asking for the recipe after having it a few times at Station Taproom, where I work. it’s super rich but so damn good, especially for breakfast with a giant cup of coffee.
1 1/2 cups flour
1/4 cup dutch-process unsweetened special dark cocoa powder
a pinch of sea salt
10 tbsp unsalted butter, softened
1/2 cup confectioners’ sugar
2 egg yolks, room temperature
1/2 tsp vanilla extract
1 1/2 cups sugar
3 tbsp light corn syrup
a pinch of sea salt
6 tbsp unsalted butter
6 tbsp heavy cream
1 tbsp crème fraiche
1/2 cup heavy cream
1/2 cup bittersweet chocolate, finely chopped
top with himalayan pink salt
to make the crust: combine flour, cocoa powder, and salt in a medium bowl and set aside. using a standing or handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy. mix in yolks and vanilla. add dry ingredients a scoop at a time. mix until dough forms. transfer dough to a 9″ pie pan and press dough evenly into bottom and sides of pan. refrigerate for 30 minutes. heat oven to 350°. prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. transfer to a rack and let cool.
to make caramel: in a heavy-bottomed saucepan, whisk together sugar, corn syrup, salt, and 1/2 cup water. bring to a boil. cook without stirring until caramelized to light brown or when a candy thermometer read 340°. remove pan from heat and whisk in butter, cream, and crème fraîche until smooth. pour caramel into cooled tart shell and let cool slightly and refrigerate until firm.
to make ganache: bring cream to a boil in a saucepan over medium heat. put chocolate into a medium bowl and pour in hot cream. let sit for one minute, then stir slowly with a rubber spatula until smooth. pour ganache evenly over tart. add himalayan salt and refrigerate until set. about 4 or 5 hours.