Chocolate Caramel Tart

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1 1/2 cups flour

1/4 cup plus 1 tbsp. dutch-process unsweetened

cocoa powder

1/4 tsp. kosher salt

10 tbsp. unsalted butter, cubed and softened

1/2 cup plus 2 tbsp. confectioners' sugar

2 egg yolks, preferably at room temperature

1/2 tsp. vanilla extract

3 tbsp. light corn syrup

6 tbsp. unsalted butter

6 tbsp. heavy cream

1 tbsp. crème fraîche

4 oz. bittersweet chocolate, finely chopped

365 is not the correct temperature for making caramel. After my caramel burnt, I looked it up and 300 is hard crack stage, so soft caramel should be around 235 or 240. It would be nice to hear from someone from the magazine as to the correct temp.

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