Brown butter chocolate caramel tart

Brown 12 tablespoons of unsalted butter, stirring and scraping with a flexible spatula, lowering to medium-low once golden; take the solids to a deep amber. Pour into a heatproof container with all the solids and chill until cool.

On the work surface mix the flour, salt and a tablespoon of sugar. Add 10 tablespoons of cubed butter and work it in with the fingertips, then rub between the hands until uniform.

Make a well; mix four tablespoons of water with the egg yolk, pour in and incorporate with a fork, then the hands, using a bench scraper; knead with a few turns.

Fraisage: smear the dough across the surface with the heel of the hand or a bench scraper until smooth and uniform.

Wrap in plastic and chill so the gluten relaxes, which prevents shrinking.

Heat the oven to 350F.

Grate the chilled dough on the large holes of a grater into the tart pan, sides first, then the bottom; compress firmly and smooth with a dry measuring cup. Trim the excess with a paring knife and even out thick spots.

Freeze under five minutes to firm up.

Set on a foil-lined baking sheet, press foil into the shell and fill with pie weights. Bake 15 to 20 minutes, remove the weights and bake another 15 to 20 minutes until evenly golden brown.

In the same small saucepan combine a cup and a half of sugar, two tablespoons of corn syrup and half a cup of water poured around the sides.

Weigh out three ounces of the brown butter with all its brown bits.

Bring to a boil over medium, stirring gently and washing down the sides with a wet pastry brush; stop stirring once the sugar dissolves and turns clear. Cook to a very deep amber.

Off the heat, add the room-temperature cream a little at a time, then the brown butter about a tablespoon at a time, a teaspoon of Diamond Crystal salt and about a teaspoon of vanilla, stirring constantly.

Pour the caramel into the cooled shell and refrigerate to firm.

Ganache: heat half a cup of heavy cream with a tablespoon of corn syrup over medium to just under a simmer, whisking to dissolve.

Off the heat add four ounces of chopped chocolate, dot with 1.5 ounces of brown butter and let sit about five minutes; stir until thick and glossy.

Pour over the caramel, sprinkle with flaky salt, and refrigerate until set, about an hour.

Cut into thin wedges.