FOR THE TART CRUST: 1/2 cup butter (1 stick) at room temperature 9 tablespoons confectioner’s sugar, 1/2 cup + 1 tablespoon 1/4 cup unsweetened cocoa, optional 1 large egg yolk 3/4 teaspoon vanilla extract 1 1/4 cups all-purpose flour
FOR THE HONEY CARAMEL 2 cups honey 3/4 cup heavy cream 1 1/2 teaspoons pure vanilla extract 1/2 cup unsalted butter (1 stick) 1 Pinch salt
FOR THE CHOCOLATE GLAZE: 3 1/2 ounces bittersweet chocolate, chopped /extra-bittersweet chocolate (70 to 85%) 1/2 cup heavy cream 1 pinch sea salt, calls for Fluer de Sel 2 tablespoons cocoa powder
Prepare tart crust: In bowl of an electric mixer affixed with the paddle attachment, combine the butter, confectioners’ sugar and cocoa*. Beat until smooth. Once smooth, add the egg yolk and vanilla. Beat the mixture until it is blended.
With the mixer on low, sift flour into the dough in small batches. Continue until the dough forms in the bowl. If it is too dry, you can add some of the ice water to get it to a desired consistency.
Take the dough out of the mixer with clean hands and form it into a flat round puck.
Center the puck in the middle of a 10″ Tart Pan and press it into the bottom and up the sides. Dock the dough with a fork (Poke holes in it to let the steam escape).
Bake the tart dough: Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes.
Remove it from the oven, and remove the foil and weights. Bake and additional 10 to 15 minutes, or until the pastry is crisp, dry, and set.
Transfer to a wire rack to cool.
Note *you can omit the cocoa in order to have a tart that is blonde in color.
Prepare caramel filling: Combine the honey and cream in a deep sauce pan and bring to a boil on high heat. Stir it occasionally while it raises in temperature. Continue cooking until the mixture reaches 240-245 degrees (just passed softball stage).
Remove pan from the heat and immediately stir in butter. Stir until butter is completely melted and combined. Let it cool to 90° F and then stir in the vanilla.
Pour the still warm caramel into the prepared dough and let it level evenly while at room temperature; about 15 minutes.
Place in the refrigerator for 30 minutes to cool and set.
Prepare chocolate glaze: Place chopped chocolate in a bowl.
In a small saucepan, bring cream to a boil.
Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth.
Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour.