Salted Caramel and Chocolate Tart

To make the crust: Lightly grease a 9 1/2" tart pan.

In a medium bowl or the bowl of a stand mixer fitted with the flat beater attachment, beat the butter, sugar, espresso powder, and salt together until smooth. Add the flour, almond flour (or pecan meal), cocoa, and water, and mix until the dough comes together.

Press the crust into the bottom and up the sides of the prepared pan. Prick the crust all over with a fork then chill it in the freezer, uncovered, for 15 to 20 minutes, while you preheat the oven to 400°F.

Place the tart pan on a baking sheet and bake for 15 to 18 minutes, until you smell chocolate and the crust is set. Remove the crust from the oven and set it aside to cool slightly.

To make the caramel filling (see tip below if using store-bought caramel candies): Heat the caramel, cream, and salt in a medium-sized saucepan set over medium-low heat, stirring regularly until melted and smooth. Remove from the heat.

Scatter 1/3 cup (47g) pecans over the bottom of the cooled crust then pour the caramel over the nuts. Place the caramel-filled tart in the freezer to firm up for 30 minutes.

To make the chocolate filling: Place the chocolate in a medium bowl. Heat the cream in a saucepan or a microwave until it begins to steam. Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until melted and smooth. If necessary, reheat very briefly to soften any remaining hard bits of chocolate.

Pour the chocolate over the firm caramel, and sprinkle with the remaining pecans.

Refrigerate the tart for 1 hour or more before serving. It's best served chilled but not cold; remove the tart from the refrigerator about 15 to 20 minutes and sprinkle with flaky sea salt before serving.

Storage information: Store, covered, in the refrigerator for up to a week. Freeze for up to 3 months.