Caramel Chocolate Truffle Tart

"I don't drown my sorrows, I suffocate them with chocolate."

This dessert is for true chocolate lovers.  It combines the silkiness of ganache with the rich intense chocolatiness of truffles.  The smooth bittersweet chocolate layer is offset by the sweetness of the caramel.  Topped with homemade whipped cream, it's a perfect end to a great meal.

1 extra large egg yolk
3/4 teaspoon vanilla extract
1.5 cups + 2 tablespoons heavy cream
1.25 cups unbleached all-purpose flour (6.25 ounces)
1/4 cup Dutch-processed cocoa powder
3/4 cup powdered sugar (3 ounces)
1/2 teaspoon + a pinch table salt
18 tablespoons unsalted butter, chilled (9 ounces)
1/4 cup water
1/2 cup sugar (3.5 ounces)
1/4 teaspoon lemon juice
12 ounces bittersweet chocolate
1 tablespoon Cognac

In a small bowl, whisk together the egg yolk, 1/2 teaspoon vanilla, and 2 tablespoons heavy cream.  Set aside.

To a food processor, add flour, cocoa powder, powdered sugar, and 1/2 teaspoon salt.  Don't worry about sifting because the food processor will both eliminate lumps and aerate the mixture.  Pulse 4-6 times until roughly combined.

Cut 10 tablespoons butter into 1/2 inch chunks.

Scatter the butter over the dry mixture and pulse about 20 times.

The butter should be in coarse crumbs like this.

With the machine running, add the egg yolk mixture.

Process until the dough comes together in a ball, about 10-12 seconds.

Form the dough into a 6-inch disk, enclose tightly in plastic wrap, and refrigerate for one hour.

Place the chilled dough between two sheets of well-floured plastic wrap.  Roll the disk into a 14-inch round.  Remember to always start your rolling pin in the center of the dough to get uniform thickness.

If necessary (and it will be, unless you're a pastry robot), trim the dough to a 14 inch diameter.  Pick up the plastic wrap upon which the dough sits and carefully invert over an 11-inch tart pan with a removable bottom. The dough will probably be too sticky to use your hands.

With your fingers, press the dough into the corners of the tart pan, then roll your pin over the top to flatten the crust and remove excess dough.

Freeze the finished dough for 30 minutes.  Don't worry about imperfections in the bottom crust since it'll be covered by gooey caramel and sinful chocolate anyway!

Place the tart pan on a cookie sheet.  Spray a sheet of aluminum foil with Pam and invert on the chilled dough.  Fill with pie weights (or uncooked dried beans if you're lazy like me) and bake at 375 degrees for 30 minutes, making sure to rotate the pan 180 degrees after 15 minutes.  Then remove the aluminum foil and pie weights, then bake the uncovered dough for 5 minutes.  Set aside to cool.

In a 2-quart saucepan, heat the water and sugar over high heat.  Cover until boiling, then uncover and monitor the temperature with a candy or deep-fry thermometer.

When the sugar reaches 300 degrees and has this pretty golden color, reduce the heat to medium and continue to cook until the sugar reaches 350 degrees.

While the sugar is coming to temperature, heat 1/2 cup heavy cream and a pinch of salt over high heat.  Remove from heat when simmering.

Remove the 350-degree sugar syrup from heat and add about a quarter of the hot cream.  The mixture will bubble vigorously, which is why a 2-quart saucepan is preferred.  Once the bubbling has subsided, add the rest of the cream, lemon juice, and 1/4 teaspoon vanilla, and whisk until smooth.

Remove any large chunks of sugar that wouldn't dissolve and stir in 2 tablespoons butter.  It's really cool how it actually looks like (and tastes better than) store-bought caramel!

Spread the caramel over the cooled tart shell and refrigerate for 5 minutes.

While the tart is chilling, chop the chocolate into chunks.  I like to use 60% cacao Ghirardelli or Valrhona.  70% and above is usually too bitter, while 50% and below is too sweet.

Heat 1 cup heavy cream over medium-high heat until simmering, then pour over the chocolate.  Let it sit for 1 minute, then whisk slowly until smooth.  Slowly stir in the Cognac and 6 tablespoons butter.  Don't stress if the mixture appears curdled, it will even out when whisked.

Spread the chocolate mixture over the cooled caramel.  Be careful not to push the caramel to the periphery of the tart.  Refrigerate the tart for 2 hours.

Serve with sweetened whipped cream or fresh raspberries.