Ingredients
6 Servings
For the crust:
1 1/2 cups flour
1/4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1/4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1/2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1/2 teaspoon pure vanilla extract
For the Caramel:
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract
For the Ganache:
1/2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)
Preparation
