CHOCOLATE TART DOUGH
½ C unsalted butter (1 stick), softened
½ C plus 1 tablespoon confectioners' sugar
1 large egg yolk
¾ TSP vanilla extract
1 ¼ C all-purpose flour
¼ C unsweetened Dutch-processed cocoa powder

CARAMEL FILLING
2 C sugar
¼ C light corn syrup
½ C (1 stick) unsalted butter
½ C heavy cream
2 TBSP crème fraiche

CHOCOLATE GANACHE GLAZE
½ C heavy cream
3 ½ OZ extra-bittersweet chocolate, chopped
1 pinch of fine sea salt, such as fleur de sel