CRUST

• Grease a 9-inch tart pan with butter, then sprinkle with flour - gently tapping the pan along the edges to cover the inside with a layer of flour - and set aside
• Place all dry ingredients in a bowl and give them a quick stir to combine
• Add in your cubed cold butter and gently stir to coat. Rub the butter through the dry ingredients between your fingers to combine until you get a fine, sand-like consistency
• Add in your beaten egg yolk and cut through the mixture with a dough scraper or spatula
• Gently compress dough to begin to bring it together into a ball, then dump the dough and any “dust” onto your work surface
• Using a smearing technique, gently smear out a few sections with a dough scraper or your hand – pushing a section out – and then scrape back together, towards the dough ball. Keep an eye on your dough, once there are no more dry spots stop mixing
• Gently form your dough into a ball of sorts, place it between two pieces of parchment paper (roughly 12-13 inches wide), and roll it into an 11-inch circle
• Carefully transfer the dough into the tart pan and lightly loosen the edges of the dough so it fits into the mold. Gently press dough into the rim and bottom, making sure the dough is a consistent thickness throughout. Use a rolling pin to roll off any excess dough from the rim. Press in any thick spots remaining. You should use all of the dough, so any rolled-off excess, press back into the mold to create an even crust
• Place your tart pan lined with dough in the refrigerator for 30 minutes
• Preheat oven to 320F CONVECTION
• Once the temperature is reached, remove your pan from the fridge and place it onto a cookie sheet. Use a fork to prick the bottom and sides of the dough before crinkling a bit of parchment paper and laying it into the tart pan on top of the dough. Fill with rice/baking beans and gently even out into a flat layer
• Place the cookie sheet with tart into the oven on the middle rack and blind bake for 12 minutes, until edges just begin to brown
• Gently to avoid tearing, Remove weights/beans/rice and return to oven for another 8-10 minutes until the center of crust is nicely golden in color. Cool completely inside the mold
• Remove the tart from the pan by simply placing the pan over a stable circular object, smaller than the rim of the pan (for example, an inverted glass), and gently push the rim of the tin down to release. Use a knife or your fingers to remove the base of the tin from the bottom of your crust
• Put a piece of parchment on your baking tray and place your baked crust onto it. Set aside while you make your toffee

TOFFEE

• Preheat your oven to 350F
• Place butter and brown sugar in a pot over medium heat. Stir continuously and bring to a boil. Once it’s reached a boil, boil for two minutes. Be very careful not to burn!
• Pour your mixture immediately into the cooled tart crust and carefully place inside your preheated oven to bake for 5 minutes
• Remove from the oven and allow to cool for 15-20 minutes to set

CHOCOLATE GANACHE

• Once your toffee layer is set, begin to make your ganache. Place your chocolate into a small heat-proof bowl and set aside.
• In a small pot, add your heavy cream and heat over medium-low heat just until it starts to steam. Immediately pour heated cream over the chocolate chips, making sure all are covered, cover and let sit for 5 minutes to soften the chocolate
• Remove the lid and whisk until smooth. Pour your ganache over your toffee and spread it into an even layer. To get the spiral effect, place an offset spatula or spoon at a 45-degree angle in the center of your tart, lightly pressing into the ganache, and turn your cookie sheet, moving your spoon/spatula slightly out as you rotate the tart in a circle
• Sprinkle with flaky sea salt and allow your tart to set at room temperature for 2 hours before loosely covering and leaving to set overnight or until the ganache is firm
• Slice and enjoy!