Entertaining with Beth

Prepare the crust. Add the dry ingredients to a food processor and pulse until combined.
Add the chilled butter cubes, in batches, to the food processor, pulsing in between each addition. Until a coarse meal forms.
In a small glass, mix the egg yolk, with the water, until combined and slowly add it to the food processor, pulsing to combine, until a dough ball forms.
With floured hands, remove the dough ball, flatten it into a disk, and transfer it to a sheet of parchment paper. Wrap it up and refrigerate for at least 1-2 hours. Or overnight is even better.
Roll out the dough on a floured surface and fit it into a 9"-removable bottom tart tin. Trim the edges.
Flip the dough overhang into the tin to form a double crust. Pressing the dough into the sides of the tin, to create a tight fit, and sturdy crust.
Then take a sharp pairing knife and run it along the top of the tart tin, to trim the edges.
Pierce the bottom of the tart dough with a fork, all over the bottom, to allow for steam.
Place the tart tin in the freezer for 10-15 minutes to firm up.
Meanwhile preheat the oven to 425F.
Place the tin on a baking sheet and bake for 20 minutes or until golden brown. Set aside to cool.
To make the caramel. Place the sugar in a medium-sized heavy-bottom sauce pot over a medium-high flame.
Allow the sugar to melt, undisturbed, swirling it around, and lifting it off the heat as needed to melt without smoking or burning.
A beautiful amber color will form. Once the sugar is fully melted, add the heavy cream. It will seize up and look like a witch's brew! Don't worry at this point you can stir with a whisk until the caramel settles down.
Then add the butter, and whisk to combine. Set aside to cool.
For the chocolate. Simmer the heavy cream in a medium-sized sauce pot. Then add the bag of chocolate chips and turn of the heat. Whisk until the chocolate melts and is smooth and shiny.
Pour the caramel into the cooled, tart shell. Shake gently to distribute. Then place the tin in the refrigerator for 30 minutes to firm up and set the caramel.
Then pour the slightly cooled chocolate on top, and smooth it out with an offset spatula. Then sprinkle the sea salt on top.
Refrigerate the tart for a minimum of 4 hours or overnight.
Slice and serve!