Chocolate-Caramel Tart

In a stand mixer fitted with the paddle attachment, mix the flour, powdered sugar, butter, and salt until it resembles fine crumbs.

Add the egg and mix just until the dough comes together into a ball.

Wrap in plastic wrap and chill in the refrigerator for 2-3 hours.

Roll out the dough to a 3 mm thickness, line the tart rings, and chill in the fridge for another 30-40 minutes.

Preheat the oven to 150-160°C (300-320°F).

Remove the tart shells, line the bottoms with parchment and pie weights if needed, and bake for about 15 minutes.

For the ganache: bring the cream to a boil in a saucepan, pour it over the chocolate, and stir until combined.

Add the butter, emulsify with an immersion blender, and transfer to a piping bag.

For the caramel: in a saucepan, combine the water, sugar, and glucose, and cook over medium heat until it turns an amber color.

Meanwhile, heat the cream well and whisk it into the hot caramel in 2-3 additions.