For the Chocolate Crust

In a mixing bowl, add the powdered sugar and beat on medium speed to break up any lumps. Decrease the speed and slowly add 2 pieces of cold butter cubes at a time. Continue to add butter until the mixture is smooth with no lumps. About 5 minutes.

Add one egg at a time and mix well. The mixture will look broken, that is okay.

In a separate bowl, whisk together the dry ingredients. Slowly add the dry ingredients into the mixing bowl until the dough comes together and is smooth. Do not overmix the dough!

Wrap the dough in plastic or put it in a container and let it chill in the refrigerator for one hour.

Lightly grease a 9-inch tart pan (preferably with a removable bottom). Remove the dough from the refrigerator and let it sit for 1-2 minutes to soften slightly. On a lightly floured surface (I recommend a Silpat), roll the chocolate tart dough into an 11-inch circle and 1/8 - 1/4 inch thickness. Quickly take the dough and place it inside a 9-inch tart pan. To do this efficiently, flour the dough and rolling pin. Roll the dough loosely around it, then unroll it into the tart pan. If the dough is too warm to work with, place the dough in the refrigerator to get cold and workable. This is why I recommend a Silpat, you can easily transfer the dough with Silpat into the fridge.

Using your fingers, gently form the dough into the pan. With a sharp knife, trim the edges of dough that are above the tart pan. Place the tart shell in the refrigerator for about 30 minutes or until it is chilled. While the tart is chilling, preheat the oven to 375°F.

Remove the chilled tart shell. Dock the bottom of the tart with a fork. Line the tart with parchment paper larger than the pan. Additionally, cover the edges of the pan with aluminum foil to prevent from burning. Fill the tart pan with baking beans, dried beans, or uncooked rice. Make sure they are fully distributed over the entire surface for even baking.

Bake the chocolate tart at 375°F for 12 minutes. Remove the parchment paper with the weight (leave the foil on the edges) and bake for an additional 10 minutes or until the tart shell is fully baked. Once the shell is baked, remove from the oven and let it cool completely.

For the Caramel

While the chocolate tart is baking, you can begin making the caramel. In a small saucepan, warm the heavy cream, salt, and vanilla extract together. Keep warm on low heat.

In a separate stainless steel medium saucepan, make a dry caramel by heating up the pan over medium heat. When the saucepan is hot, slowly sprinkle the sugar over the pan. When the sugar crystals melt, add more slowly until all of the sugar is dissolved and turned into caramel. When the caramel begins to turn into a golden amber color, reduce the heat to low.

Carefully whisk in a little of the heavy cream mixture into the dry caramel. The sugar will bubble when you add the cream, so be careful. Continue to whisk the caramel as you add the rest of the heavy cream. At this time, you can turn the heat up to medium to help dissolve the sugar and thicken the caramel quicker.

Once the sugar has dissolved completely, whisk in the butter a little at a time until the caramel is silky smooth. Remove the caramel from the heat and let it cool. Reserve 3/4 cup for the tart and the remaining for decoration.

When the chocolate tart and caramel are both cool, pour 3/4 cup (or more if desired) of the caramel into the tart shell. Let this set completely, about 1 hour.

For the Chocolate Ganache

Place the chocolate in a large bowl.

In a saucepan, bring the heavy cream to a boil. Pour the heavy cream into the chocolate and whisk together until the mixture is smooth.

Whisk in the butter. Set the ganache aside and let it cool to room temperature.

Once the ganache is cooled, pour it over the caramel in the chocolate tart. Lightly tap the tart shell on the counter to remove any air bubbles. Let the chocolate caramel set at room temperature for 2 hours.

Pour the remaining caramel in a piping bag, and drizzle over the top of the chocolate caramel tart. Cut the tart into 8 or 10 slices, serve, and enjoy!