Instructions

1. For the Tart Shell:

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar.

Mix at low speed to moisten, then increase speed to medium-high and beat, pausing halfway through to scrape down the bowl and beater with a flexible spatula, until light and fluffy, about 5 minutes.

Working one at a time with the mixer at medium speed, add egg followed by egg yolk, allowing each to fully incorporate before adding the next and pausing to scrape down bowl and beater in between each addition, about 1 minute total.

With the mixer turned off, add flour and salt to bowl. Turn mixer to low speed and mix until dough is crumbly, about 30 seconds.

With the mixer still running at low speed, pour in cream and vanilla and continue to mix until dough comes together, about 15 seconds.

Scrape dough onto a lightly-floured work surface.

Divide into 2 equal portions, about 16 ounces (455g) each, and shape into flat, round disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours.

Working with one portion of dough at a time, set a dough disk on a generously floured work surface.

Using a rolling pin and adding more flour as needed underneath and on top of the dough to prevent sticking, roll out to a 13-inch circle that’s about 1/8 inch thick.

Set out 6 small tart pans. Spray with baking spray.

Divide pate sucre into 6 even pieces and roll out into a circle and place into tart pan. Use your fingers to get the dough into the creases and corners.

Adjust oven rack to center position and preheat the oven to 350°F.

Line the tart shell with foil and fill with weights or sugar.

Place the tart in the center of the bottom rack of the preheated oven.

Bake for 10 minutes, rotating halfway through.

Remove the weights and foil, and continue to bake until the bottom is golden brown, about 5-10 additional minutes.

Cool the shell completely before removing from the pan or filling.

While tarts shells are baking place chocolate chips and heavy cream in a microwave safe bowl (or over stove top) and heat until chocolate has melted.

Using wax paper on a baking sheet or flat plate make 6 circles with the chocolate.

Put in the freezer to set up.

When tarts shells are completely cooled fill with salted caramel (you can either make it or do store bought to save time).

For the Salted Caramel Sauce:

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved.

Add the butter.

Let it come to a boil and cook until it reaches a golden caramel color.

Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe).

Whisk to combine and put back on the stove.

Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency.

Put the tart together:

Divied caramel among the 6 tarts.

Place a chocolate circle on top of the caramel.

Top with whipped cream, cocoa powder, and a sea salt caramel candy.