Chocolate caramel tart with sea salt (adapted from Sweet Dreams)

After you serve any of this pie, refrigerate it! It will slump if left at room temperature. Serve it with vanilla ice cream.

Ingredients

Chocolate Cookie crust:

1 1/2 cups (175 g) finely ground chocolate cookie crumbs

5 to 8 tablespoons (70 to 115 g) unsalted butter, melted

Caramel Filling:

1/2 cup water

2 cups sugar

1/4 cup light corn syrup

1/2 cup (1 stick) unsalted butter

1/2 cup heavy cream

2 tablespoons creme fraiche

Chocolate Glaze:

1/2 cup heavy cream

3 1/2 ounces extra-bittersweet chocolate, chopped

A pinch fine sea salt, such as fleur de sel

Preheat the oven to 350°F (175°C).

Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan or Preheat the oven to 350°F (175°C).

Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, (you can also use a 9 1/2 inch tart pan with removable bottom) then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.

Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

To prepare the filling, place the water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes (330 degrees on your candy thermometer).Carefully whisk in the butter, cream, and creme fraiche (the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated). Pour the caramel into the pie shell while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 20 minutes.

To make the glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate, and let sit for 2 minutes, then whisk until smooth. Pour the glaze over the tart while it is still warm. Sprinkle with salt. Let the glaze set at room temperature for at least 2 hours before serving.