This is one of my most loved flavor combinations: sweet and salty. The richness of the filling just makes you moan out loud. That little bite of the salt wakes you back up from the slumber of chocolate heaven you slip into, plus you have the smooth caramel that separates the filling from the crust (and also keeps your crust from getting soggy!).
5 ounces Biscoff cookies (14 cookies)
2 tablespoons granulated sugar
¼ teaspoon flaky sea salt
6 tablespoons (¾ stick) unsalted butter, melted
8 tablespoons (1 stick) unsalted butter
⅔ cup packed light brown sugar
1¼ cups heavy cream
1 (12-ounce) package semisweet chocolate, coarsely chopped
½ teaspoon pure vanilla extract
Flaky sea salt
1. Preheat the oven to 350°F.
2. Prepare the crust: In a food processor, pulse the cookies, granulated sugar, and salt until finely ground. Add the melted butter and pulse until combined.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch round or 4 × 12-inch rectangular fluted tart pan with a removable bottom. Bake until the crust is dry and set, about 12 minutes. Let cool completely on a wire rack.
4. Make the filling: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and cook, whisking constantly, until the mixture begins to boil. Remove from the heat and slowly whisk in ¼ cup of the heavy cream. Set the caramel aside to cool slightly, about 15 minutes.
5. Pour the caramel into the prepared tart shell. Put in the freezer until the caramel firms up a bit but does not freeze, about 15 minutes.
6. Meanwhile, put the chocolate in a heatproof medium bowl. In a small saucepan, bring the remaining 1 cup cream to a boil. Pour the hot cream through a fine-mesh sieve over the chocolate and let sit for 2 minutes. Stir until smooth. Mix in the vanilla.
7. Pour the chocolate ganache over the top of the chilled tart and sprinkle with flaky sea salt. Let set for 2 hours and up to 6 before serving.

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