Four-Layer Salted Chocolate Caramel Tart

eater.com

DCLongBeach

subheading: FOR THE TART SHELL:

2 cups plus 1 tablespoon unbleached all-purpose flour, plus more for dusting

½ cup quality Dutch process (black) cocoa powder (such as Ghirardelli or another quality brand)

½ cup quality cocoa powder (preferably Valrhona or another quality brand; not Dutch process cocoa powder)

1 teaspoon kosher salt

8 ounces (2 sticks) unsalted butter, softened at room temperature, plus more for buttering the tart pan

½ cup plus 1 tablespoon granulated sugar

½ cup packed dark brown sugar

2 extra-large egg yolks

1 teaspoon pure vanilla extract

subheading: FOR THE FUDGE COOKIE:

1 ½ cups confectioners’ sugar

½ cup quality cocoa powder (preferably Valrhona or another quality brand; not Dutch process cocoa powder)

½ teaspoon kosher salt

1 extra-large egg

1 extra-large egg white

2 ounces bittersweet chocolate (preferably 60% to 70% cacao), roughly chopped (about ⅓ cup)

1 ½ teaspoons cocoa nibs (about ¼ ounce)

subheading: FOR THE CARAMEL:

⅓ cup light corn syrup

¼ cup granulated sugar

1 ½ tablespoons unsalted butter

¼ cup plus 3 tablespoons heavy cream, at room temperature

¼ cup plus 2 tablespoons cocoa nibs

1 tablespoon kosher salt

subheading: DARK CHOCOLATE GANACHE:

6 ounces bittersweet chocolate (preferably 60% to 70% cacao), roughly chopped (about 1 cup)

¾ cup heavy cream

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

2 tablespoons quality cocoa powder (preferably Valrhona or another quality brand; not Dutch process cocoa powder)

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