Chocolate caramel tart

Tart shell
1 stick of unsalted butter at room temperature
½ cup plus 1 tablespoon confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup unsweetened Dutch-process cocoa powder

Cream butter and confectioners’ sugar with an electric mixer with the paddle attachment for about 1 minute. Add egg yolk and vanilla; beat until smooth. Slowly add the flour and cocoa powder; beat at low speed until combined. Scrape the dough into a sheet of plastic wrap and form into a disk. Wrap well and chill for at least 1 hour.

Preheat oven to 325°. Roll out the tart dough and take small sections to fill individual sections on the cupcake pan. Press the dough to spread it out until it is a thin layer – about ¼ an inch – along the bottom of the section and up the sides a little more than halfway. Chill this for at least 30 minutes.

Prick the bottoms of each section with a fork to prevent it from rising. If you have pie weights, you can line each section with parchment paper and use the weight. Bake for about 10 minutes. Cool on a wire rack.

Caramel filling
2 cups white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
4 egg yolks, beaten

In a medium saucepan, mix 1 cup of sugar (save the other cup), flour, salt, milk, and egg yolks. Stir until smooth. Cook over medium heat until thick and bubbly, stirring constantly. The mixture should have a pale yellow color. Remove from heat.

In a 10” cast iron skillet, sprinkle the remaining cup of sugar. Cook over medium heat, stirring constantly until it is caramelized. Remove from heat and pour into other mixture. Stir until mixed and brown.

Chocolate ganache topping
½ cup heavy cream
3.5 ounces dark chocolate, chopped

Place chocolate in heatproof bowl. In a small saucepan, bring the cream to a boil. Pour hot cream over the chocolate and let it stand for 2 minutes. Stir constantly with a rubber spatula. Mixture will turn dark brown.

Pour caramel filling into tart shell. Pour ganache on top of the caramel. Set the tarts in the refrigerator until set, at least 15 minutes.