Salted Caramel Chocolate Tart
§ 4 sheets frozen phyllo dough, thawed
§ 1 tablespoon clarified butter
§ 1/4 cup sugar
§ 1/2 cup heavy cream
§ 2 ounces dark chocolate, 75% or more cacao coarsely chopped
§ 1/4 teaspoon flake sea salt, plus more for garnish
Preheat oven to 350°.
lightly butter a shallow glass pie pan
Brush each piece of phyllo with butter and place in the pan
fold under the sides of the phyllo to fit the pan
Prick the bottom of the dough with a fork.
Bake until golden brown (about 15 minutes)
remove and allow to cool
This can be made a day ahead and stored in an airtight container
Melt sugar in a heavy dry saucepan over medium-high heat (2-3 mins.) Continue, stirring occasionally, until sugar is a deep golden caramel
Remove from heat
carefully pour in cream (mixture will steam and bubble).
Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved
remove from heat and add chocolate and salt
stir until chocolate is melted
Cool slightly before pouring mixture onto crust
sprinkle with extra sea salt flakes
Chill until filling sets (up to 30 minutes).
Slice into wedges and serve.