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Recipe: Chocolate and Caramel Tart

MILK CHOCOLATE AND CARAMEL TART
(The tart can be made a day in advance)

For the crust
3 sticks butter

3/4 cup confectioners sugar
1 cup almond flour (finely ground almonds)
2 1/4 cups all-purpose flour
1/2 cup extra dark cocoa powder (you can also use high-quality unsweetened cocoa, however, the crust will not be as dark)
2 eggs

1. Using electric mixer, cream sugar and butter until smooth.
2. Add eggs and incorporate.
3. Add flours and incorporate; store in plastic wrap and refrigerate up to five days.
4. Using rolling pin, shape dough to line a shallow tart pan. Allow dough to rest in refrigerator for one hour, then bake in pre-heated 325 F oven for 12 minutes.

For milk chocolate and caramel ganache
1 pound milk chocolate cut into ½ inch pieces
1/2 cup plus 1 Tablespoon sugar
2 cups heavy cream
1 Tsp. lemon juice

1. Place chocolate in large heatproof bowl
2. Heat cream in microwave so it is hot to the touch
3. In thick-bottom pot over high heat, place sugar and lemon juice; stir with wooden spoon and allow sugar to cook to a deep amber color. Before sugar becomes too dark, stir in hot cream (use caution; splattering will occur) until well combined with sugar.
4. Pour hot caramel mixture over chocolate; steep for five minutes, then mix by hand until smooth.
5. Pour mixture into prebaked tart shell and chill at least two hours two hours.
6. Serve tart at room temperature with fresh whipped cream