Chocolate Salted Caramel Tart

1-1/4  cups		Flour
1/4  cup		Ground Almonds
1/4  cup		Unsweetened Cocoa Powder
1  stick		Cold Unsalted Butter
1		Egg
1  teaspoon		Vanilla Extract
2		Ice Waters
1-3/4  cups		Sugar
1/2  cup		Water
5  tablespoons		Butter
1-1/4  teaspoons		table salt
1  cup		Heavy Cream [recipe]
4  ounces		Bitter Sweet Chocolate
1  teaspoon		Sea Salt Crystals

Tip: Click on the ingredient links to learn the nutritional information for all the Chocolate Salted Caramel Tart ingredients. The serving size for any ingredient in Chocolate Salted Caramel Tart may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

CRUST:
Crumble together 1 1/4 C. Flour, 1/4 C. ground almonds, 1/4 C. unsweetened cocoa powder, 1/4 tsp salt, 1/4 C. sugar, I stick cold unsalted butter (cubed).
Add 1 egg, 1 tsp vanilla extract and 2 Tbsp ice water. Mix well, form a ball. Wrap in plastic and refrigerate 30 minutes.
Roll dough to fit tart pan, place in tart pan. Refrigerate 30 minutes.
Line crust with parchment paper and fill with beans, bake for 15 minutes at 350. Remove beans and parchment and bake 10 to 15 minutes more. Allow to cool thoroughly.
FILLING:
Combine 1 1/2 C. sugar, 1/2 C. water, bring to boil, boil to brown. Add 1/2 C. heavy cream, return to heat, cook 1 to 2 minutes more. Add 5 Tbsp. butter, 1 tsp. salt. Stir well. Pour into crust and refrigerate for 4-5 hours.
TOPPING:
1/2 C. heavy cream, heat to just boiling, add 4 oz. bitter sweet chocolate, stir until smooth. Layer over top of tart. Cool 2-3 hours. Sprinkle with sea salt crystals.