A mouth-watering blend of sweet and salty deliciousness combined into one dessert! Enjoy!

Step 1: Crust Instructions

Preheat oven to 300 degrees Fahrenheit. In a food processor, pulse 8 tablespoons of softened, unsalted butter, 1/2 cup of granulated sugar, and 1/2 teaspoon of vanilla extract to combine well. Add 1 1/4 cups of flour and 1/2 teaspoon of salt and pulse briefly until a dough begins to form.

Step 2: Crust Instructions

Transfer the dough to a 9-inch tart pan with a removable bottom (the dough will be crumbly). Press the crumbs into the bottom and up the sides of the pan, using your knuckles to spread evenly. Chill until firm, at least 30 minutes.

Step 3: Crust Instructions

Prick the dough all over with a fork and bake until golden brown, about 45 minutes. Set the pan out on a table to let the crust cool completely.

Step 4: Caramel Filling Instructions

In a medium saucepan, stir together 1 1/2 cups of granulated sugar, 1/4 cup of water, and 2 tablespoons of corn syrup. Cook over medium-high heat on the stove top, swirling gently, occasionally, but not stirring.

Step 5: Caramel Filling Instructions

Continue to cook until the caramel reaches a dark amber color and begins to bubble, about 20 minutes.

Step 6: Caramel Filling Instructions

Remove from heat and carefully add 1/2 cup of heavy cream all at once (the caramel will bubble). Once the bubbles die down a bit, add 4 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir the caramel until it is smooth.

Step 7: Caramel Filling Instructions

Pour the caramel into the tart shell and set aside to cool for 20 minutes. Refrigerate until chilled, at least 1 hour.

Step 8: Chocolate Ganache Instructions

After the caramel-filled tart has chilled for at least 1 hour, melt 6 ounces of chopped bittersweet chocolate in a bowl. Stir until smooth and set aside to cool slightly.

Step 9: Chocolate Ganache Instructions

Stir 8 ounces of heavy cream into the chocolate, followed by 2 tablespoons of melted, unsalted butter and 2 tablespoons of light corn syrup. Stir to combine well.

Step 10: Chocolate Ganache Instructions

Spread the chocolate ganache over the cooled caramel tart and refrigerate until set, at least 30 minutes. Let stand at room temperature for 30 minutes before serving. Optional: Garnish with flaky salt.