Salted Dark Chocolate Tart

Directions

1. In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the side of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes.
2. For caramel, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, and salt. Pout into crust, refrigerate 20 minutes.
3. Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in vanilla.
4. Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before serving.