This recipe is inspired by Alison Roman’s well-loved Chocolate Tahini Tart. We added in browned butter and brown sugar into the crust to compliment the flavor of the salted caramel and the chocolate.

This is very rich. It needs the flaky salt to balance the sweet. It also needs the instant espresso. Somewhere between a fancy chocolate tart, a Twix bar, and a Snickers, it will appeal to all eaters of all ages.

Your shortcut can be with the caramel here. You can use this recipe from Claire Saffitz. Most grocers sell very good, jarred caramels by the ice cream if you need a time saver - the thicker the better in this case, as there is a bit of texture difference with the caramel and chocolate in the end result. In the words of Ina, store bought is fine! You’re making a full pie! You don’t need to make every element to have it feel special.

The tart can be made up to 2 days ahead. Cover and store in the fridge.