Prep time: 25 minutes + 2 hours cooling | Cook time: 30 minutes | Serves: 8-10

INGREDIENTS

Chocolate Crust:
10 tablespoons unsalted butter, softened
¼ cup granulated sugar
1 teaspoon ground cardamom
¼ cup cocoa powder
1 ½ cups all-purpose flour
2 egg yolks
½ teaspoon sea salt
1 bag dried beans, for blind baking

Honey Caramel:
1 1/3 cups granulated sugar
½ cup water
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream
1/2 teaspoon sea salt
3 tablespoons honey

Chocolate Ganache:
4 ounces dark chocolate, chopped
½ cup heavy cream
Flaky sea salt, for garnishing

INSTRUCTIONS

For the Chocolate Crust:

Preheat the oven to 350ºF. In the bowl of a food processor fitted with the blade attachment, add the butter, sugar, cardamom, cocoa powder, flour, egg yolks, and salt. Pulse until combined and a dough forms (it may not fully form into a ball, but easily pinches together to hold its shape between two fingers). The consistency should be similar to a thick, but slightly crumbly cookie dough.

Gently knead the dough just once or twice to incorporate everything together. Then proceed to press the dough evenly into the bottom and up the sides of a 9 ½ to 10-inch tart plate with a removable bottom.

Prick the crust all over with the prongs of a fork. Crunch up a piece of parchment paper and lay into the tart shell. Fill the shell with baking beans (blind baking). Bake for 15 minutes with the beans then remove the tart shell and place the beans into a heatproof bowl. Return the tart shell to the oven for another 2 minutes to gently bake the bottom crust. Remove from the oven and transfer to a wire baking rack to cool completely.

For the Honey Caramel:

Place the sugar and water in a medium saucepan. Swirl around until the sugar is the consistency of wet sand. Be sure not to get sugar crystals on the side of the pot (use a heat-resistant brush dipped in water to brush them off if necessary). Turn the heat to medium and immediately begin timing 10 to 12 minutes. Do not stir the caramel as it's cooking — just swirl the pan occasionally. Around the 9 minute mark, begin watching very carefully.

Once the caramel turns blonde in color, remove the pan from the heat and carefully pour the heavy cream into the mixture and whisk to combine (the mixture will sputter, so hold the whisk with an oven mitt). Continue mixing — the cream will melt into the caramel and become smooth and creamy. Gently whisk in the butter and salt.

Return the pan to low heat and continue cooking, whisking, for 2 to 3 minutes until the caramel registers 240ºF on a candy thermometer. A line drawn in the caramel should be able to hold its shape. Remove from the heat and whisk another 2 to 3 minutes to allow the caramel to begin cooling. Whisk in the honey once it's slightly cooled and allow the caramel to cool for another 20 minutes, stirring occasionally, before pouring into the tart shell. Pour into the tart shell and refrigerate for an hour or two until set.

For the Chocolate Ganache:

Place the chocolate in a heat-proof bowl. Heat the cream in a medium saucepan over medium-low heat. Once simmering, pour the cream over the chocolate and allow the chocolate to sit for a couple of minutes, then stir to combine until a smooth ganache forms.

Pour over the chilled tart and top with flaky sea salt. Place back into the fridge to set for another hour. When ready to serve, remove the tart from the tart shell, slice and serve. Store covered in the fridge for up to 3 days.