Salted caramel tart

THE DOUGH:
• 150 GR FLOWER
• 30 GR COCOAPOWDER
• 30 GR POWDER SUGAR
• 90 GR BUTTER

• 3 TBS DRIED COCONUT

• ZEST FROM A 1/2 ORANGE

• 1  EGGYOLK

- 2 TBS COLD WATER

THE CARAMEL:

- 225 GR SUGAR
- 90 ML WATER
- 90 ML HEAVY CREAM (ON ROOM TEMPERATURE)
- 50 GR BUTTER (ON ROOM TEMPERATURE)
- SEA SALT

ON TOP:
- 200 GR PURE CHOCOLATE
- 150 ML HEAVY CREAM
- SEA SALT

- THE REST OF THE ORANGE ZEST

• Mix the flour with the cocoa, powdered sugar, zest and cold butter. Then add the egg yolk and water and quickly mix into a smooth dough. Pack it in cling film and let rest for half an hour in the refrigerator.
  
• Preheat your oven to 180 degrees. Fill the mold with a not too thick layer of the dough. Prick the soil with a fork. Cover the dough with a piece of baking paper, fill with baking beans and bake for seven minutes in the oven. Remove the beans and the baking paper and bake for another 4 minutes. Cool well.
• Boil the sugar with the water for the caramel. It is very important that you do not stir, otherwise the sugar may crystallize. As soon as the caramel turns amber, remove the pan from the heat and then add the heavy cream. Return the pan to the heat and cook for a further two minutes with constant stirring.
  Remove the pan from the heat and add the butter and the salt. Stir well and allow to cool slightly. Spread the caramel sauce over the bottom and put in the refrigerator for a while.
• Bring the heavy cream to the boil for the chocolate ganache. Add the chocolate and stir well. Then let it cool slightly and pour over the caramel. Let it stiffen again in the refrigerator and finally sprinkle with the sea salt and orange zest.