another from mothers day - what was for dessert

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.