This delectable dessert is often a favorite among our guests. The chocolate tart shell is filled with rich, buttery caramel and topped with a chocolate ganache and a few sprinkles of sea salt.

This recipe comes from Camp Denali baker Shawn Pummill.

Chocolate Pate Sucre

Makes 8-4” tarts.

• 1 ¼ cups all-purpose flour
• ½ cup cocoa powder
• 6 tablespoons unsalted butter, softened
• 1 ½ cup confectioner’s sugar
• 1 large egg
• ¼ teaspoon sea salt

1)      Process butter, confectioner’s sugar, cocoa powder and salt in a food processor until smooth and creamy, approximately 3-5 minutes. Add egg to the mixture and further process for a few minutes, scraping the sides and bottom of the food processor bowl.

2)      Once egg is completely mixed in, turn processor off and add the flour. Run the food processor to create dough (~5 minutes). Place dough onto a work surface and knead gently to form a ball. Place on a piece of wax paper and fold edges over dough and flatten. Chill for at least two hours.

3)      Divide dough into eight equal pieces. Working with one dough piece at a time, roll out to an eighth of an inch. Even if you see the pan through the dough, don’t worry, the egg in this type of dough will cause it to expand and make a nice crust. Place dough into tart pan and press along the edges to cut the dough to shape. Press dough into the sides of the tart pan. Repeat with remaining tart pans. Chill for thirty minutes and poke bottoms a few times with a fork. Bake in a preheated oven at 350°F for 12-14 minutes.

Caramel Filling

• 2 cups sugar
• ¼ cup light corn syrup
• ½ cup water
• ½ cup unsalted butter
• ½ cup heavy cream
• 2 tablespoons crème fraîche

1)      Place ½ cup water in a large saucepan. Add the sugar and corn syrup. Cook over med-high heat, swirling pan occasionally, until you have a dark amber caramel (about 10 minutes). Carefully whisk the butter, cream and crème fraîche (mixture will hiss and bubble up – stand back at a good distance), whisk until smooth.

2)      Divide caramel among the tart shells while still warm and let caramel set (at least 45 min).

Note: Caramel can be made up to 5 days ahead and refrigerated.

Ganache Glaze

• ½ cup heavy cream
• 3 ½ ounces extra bittersweet chocolate, chopped
• fine sea salt

1)      In a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 min, then whisk until smooth.

2)      Pour some of the glaze over the tarts while still warm. Let the glaze set at room temperature for at least two hours before serving. Sprinkle with sea salt.