Chocolate Caramel Tart

 Make graham cracker crust or buy it. To make:

 Mix together 1 ¼ cups crushed graham crackers, ¼ cup brown sugar and 3 tbsp. melted unsalted butter.  Press into a 9” pie pan.  Bake at 350F 10 minutes.  Refrigerate 15 minutes.  Let cool.

 Caramel:

 3 tbsp. corn syrup

1 ½ cups sugar

½ tsp. salt

1/3 cup water

1/3 cup unsalted butter

1/3 cup heavy cream

 In a heavy saucepan over medium heavy whisk together first four ingredients and bring to a boil.  Cook without stirring until candy thermometer reads 340F or until color is deep amber.  Be careful not to overcook.  Caramel burns easily.

 Remove pan from heat and whisk in heavy cream.  Mixture will bubble so stand back.  Pout a ½” layer of caramel into the prebaked crust and let cool for 30 minutes.  Refrigerate until form, about 2 hours.

 Chocolate ganache:

 ½ cup heavy cream

6 oz. bittersweet chocolate (Lindt Tradition, Michel Cluizel), broken into small pieces

Bring cream to boil in a thick bottomed pan over medium heat.  Place chocolate in a medium bowl and pour cream over it.  Stir in one direction until smooth.  Pour over the caramel and chill at least an hour.

Serve with whipped cream