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.
The caramel should then condense slightly and get a little darker, reaching 240℉ on a candy thermometer. Do not overheat the caramel. It is better to remove it a little early than overheat it.
If you do not have a thermometer, you can drop a little caramel into a cup of cold water. It is finished if it forms a soft ball and should be removed from the heat. If it forms a hard ball, it has been overcooked and should be discarded and then start the process again.
Once the caramel is finished, pour it into the prepared crust and allow it to cool for 1 to 2 hours at room temperature.
After the caramel is cooled to the touch, make the ganache by placing the dark chocolate chips in a medium-sized mixing bowl.
Heat the heavy cream in the microwave in 15 to 20 second increments, stirring well each time, until steaming.
Pour the hot cream over the chocolate chips and allow everything to sit untouched for 5 minutes.
After 5 minutes, whisk the cream and chocolate chips together until smooth and creamy.
Pour the ganache evenly over the top of the caramel layer and garnish with flaky salt, if desired.
Allow the tart to set completely for several hours at room temperature or about 30 minutes in the refrigerator, before cutting into slices and serving.