#Chocolate Caramel Tart #Recipe
Preheat the oven to 350 degrees F. For the crust, in the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer (or just mixing by hand), combine the butter, powdered sugar, cocoa powder, salt, egg yolk, vanilla and flour. Mix until combined (it may be crumbly but will hold together when pressed). Crumble the mixture over the bottom of a 9.5- or 10-inch tart pan (can also use a 9-inch pie plate). Press evenly up the sides first all the way around the edges and then press the remaining crust mixture evenly over the bottom. Place on a baking sheet and bake for 18-20 minutes. Remove from the oven and let cool. For the caramel, in a heavy bottomed saucepan (important so that the heat conducts evenly!), combine the sugar, water and corn syrup (try not to splash the mixture up on the sides of the pan). Bring the mixture to a simmer o...