Chocolate Caramel Tart
"When making this dessert (from Brooklyn's Marlow & Sons), we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust...."
INGREDIENTS
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FOR THE CRUST:
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1 ½ cups flour
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¼ cup plus 1 tbsp. dutch-process unsweetened cocoa powder
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¼ tsp. kosher salt
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10 tbsp. unsalted butter, cubed and softened
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½ cup plus 2 tbsp. confectioners' sugar
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2 egg yolks, preferably at room temperature
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½ tsp. vanilla extract
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FOR THE CARAMEL:
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1 ½ cups sugar
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3 tbsp. light corn syrup
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¼ tsp. kosher salt
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6 tbsp. unsalted butter
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6 tbsp. heavy cream
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1 tbsp. crème fraiche
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FOR THE GANACHE:
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½ cup heavy cream
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4 oz. bittersweet chocolate, finely chopped
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Gray sea salt for garnish
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