Photo by Alex Lau
A chocolate tart shell filled with a soft-but-stable caramel filling and swoops of chocolate ganache is the kind of dessert romantic dreams are made of. You can use a 9" or 10" tart pan, but the layers will be thinner in the larger pan. We also found that Morton kosher salt won't dissolve completely in the caramel filling, so use Diamond Crystal for the best results. A generous sprinkling of flaky sea salt before serving brings out the flavor of the chocolate and tempers the sweetness of the caramel.
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