Chocolate Caramel Tart

INGREDIENTS:

Crust
1 9-inch refrigerated pie crust room temperature
Caramel
1 cup sugar
⅔ cup salted butter
½ cup light corn syrup
⅓ cup dark brown sugar packed
¼ tsp salt
1 cup heavy cream
Chocolate Ganache
1 bag dark chocolate chips 10oz bag
⅔ cup heavy cream
Flaky salt optional garnish

DIRECTIONS:

Preheat the oven to 450℉. Assemble a 9-inch tart pan.
Gently roll out the pie crust and lay it on the tart pan. Carefully press the crust into the pan and then use a rolling pin to press the crust against the edge of the pan, trimming off any excess.
Either poke the crust well with a fork or place a layer of parchment paper on it and then fill it with baking beads, rice, or beans.
Bake for 9 to 12 minutes or until golden brown.
Remove from the oven and let the crust cool completely before removing the parchment paper with the baking beads.
To make the caramel layer, place the sugar, butter, corn syrup, dark brown sugar and salt in a medium saucepan and heat over medium-low to medium heat until melted, combined and beginning to simmer. This should take about 5 to 10 minutes.
While the caramel is melting, heat the heavy cream over low heat in a saucepan or microwave until steaming. Do not boil or scald the cream.
With the caramel bubbling, gradually add the steaming heavy cream, stirring and keeping the caramel constantly bubbling. Do this very slowly in a steady stream. It should take 2 to 3 minutes of stirring and adding to incorporate the cream.
Do not increase the heat beyond medium-low, and continue boiling the caramel until it goes through a frothy state. This can take up to 10 minutes …