113.5gbittersweet chocolate (use a baking bar like Ghiradelli or Callebaut, not chocolate chips) (4 oz)
29gunsalted butter (2 Tbs)
120mlheavy cream (1/2 cup)
12.5ggranulated sugar (1 Tbs)
1 large egg white
1 egg yolk
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp kosher salt
For the Ganache
84gbittersweet chocolate, finely chopped (3 oz)
29gunsalted butter (2 Tbs)
118mlheavy cream (1/2 cup)
Cocoa powder(for dusting the tart)
To Make the Pate Sucree Crust
Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.
Add the egg and mix. It will look curdled, but that is okay.
Add all dry ingredients and mix just until combined. Remove the dough from the mixer and shape into a flat round disk. Wrap with plastic and refrigerate for at least 30 minutes.
If the dough chills for more than an hour, let the dough sit out for 20-30 minutes so that it is easier to work with. The dough gets really firm when it chills for a long time.
On a lightly floured work surface, roll the dough out into a circle that is 12 inches around.
Fold the dough gently in half and then place in the 9 inch tart pan. Press the dough into the pan along the bottoms and then against the sides.
Remove the excess dough along the edges with the palm of your hand or with a knife, then freeze for an hour.
Preheat oven to 350 degrees, remove tart from freezer, and line with parchment and pie weights. Bake for 25-30 minutes, or until edges are golden brown. Set aside and allow to cool completely before filling (about 1 hour).
To Make the Caramel Sauce
In a large, heavy bottom sauce pan, heat the sugar on medium-low to medium heat. Do not stir too often, but instead let the sugar begin to melt. Once it begins to melt, stir occasionally.
To prevent any sugar crystals from staying on the side of the pan, dip a pastry brush in water and wash down the sides of the pan to dissolve any sugar crystals that remain.
If any of the sugar crystals make it into the caramel after the caramel is made, then it can cause the caramel to become grainy and unpleasant!
Swirl the caramel in the pan as it melts. Add the butter once the caramel is the color of a **brown paper bag, and stir at this point.
Next, add the salt and the heavy cream, whisking rapidly as the cream goes into the caramel.
Strain the caramel into a heat safe bowl or jar just in case there are any seized caramel bits that won’t melt down. Set aside and let cool while you begin the chocolate mousse.
To Make the Chocolate Caramel Mousse
Roughly chop the chocolate and place in a medium size metal or glass bowl along with the butter. Place the bowl over a small pot filled with 1-2 inches of simmering water. Stir the chocolate and butter often until fully melted.
Remove from heat and stir in the egg yolk. Stir in three-quarters of the caramel sauce (save the remaining caramel for ice cream or some other dessert). Set aside.
Whip egg white and salt to soft peaks. Add the sugar a little at a time until almost stiff peaks form.
In separate bowl, whip the heavy cream to soft peaks and set aside.
Next, add 1/3 of the whipped cream to the chocolate and stir. Then add the remaining whipped cream, and gently fold until fully combined with no white streaks. Add the meringue and fold until combined.
Pour the chocolate caramel mouse into the cooled tart shell and spread with an offset spatula until completely smooth and even. Place tart in the fridge and allow it to chill while you make the ganache.
To Make the Ganache
Finely chop the chocolate, and place chocolate and butter in a medium sized bowl.
Bring heavy cream to a simmer and pour over the chocolate and butter. Let sit for 5 minutes, then stir until completely smooth. Once smooth and silky, don’t continue to whisk, as this can cause the chocolate to “break” or separate.
Pour over the chocolate mousse, smooth out, and refrigerate for at least an hour or until ready to eat. Dust with cocoa powder if desired, and enjoy.