Preheat oven to 350°F.

Fit bowl of stand mixer with paddle attachment. Combine softened butter, powdered sugar, and salt in bowl and beat on medium until lightened and fluffy, about 1–2 minutes.

Scrape down edges of bowl with a spatula, then add flour. Starting on low speed, and slowly moving up to medium, beat mixture until it begins to come together and forms a ball, about 1 minute. Try not to overmix.

Using the bottom of your tart pan as a template, cut out a 9-inch circle of parchment paper. Place the bottom back into the tart pan and lightly spray with pan spray. Place parchment round in the bottom of the pan and lightly spray the paper. Press the ball of dough into your prepared pan: Use the palm of your hand to flatten the dough and press it into the bottom, then use your thumbs to press dough evenly into the sides. (Tip: the edge of a metal measuring cup dipped in flour works well to finish pressing the crust into the pan and making sure it is smooth and even.)

Bake for 20–22 minutes, until light golden brown. Let cool to room temperature for approximately 20 minutes while you make the filling.

Place chocolate in a medium-sized, heatproof bowl. In a saucepan over medium heat, heat heavy cream until just boiling. Carefully pour heated cream over chocolate

and let sit for 5 minutes. Whisk until mixture is very smooth. Let mixture cool for about 10 minutes, until lukewarm or cooler (otherwise, it will cook the eggs).

In a small bowl, whisk together eggs, vanilla, and salt. Whisk egg mixture into cooled chocolate mixture until well combined. Pour filling into the cooled tart shell.

Bake tart at 350°F for 20–22 minutes, until the edges are set but the middle is still very loose (if you have an instant-read thermometer, it should register between 162 and 165°F when done). Trust the process and don’t overbake; the tart will set up as it cools.

Let cool for 10 minutes, then place tart in refrigerator overnight or until fully cooled. When ready to serve, carefully remove from pan to garnish.

Fit stand mixer with whisk attachment (a hand mixer will also work). Combine all ingredients in bowl and whip, starting on low and working up to medium high as the cream thickens. The whipped cream is done when medium to stiff peaks form, about 5 minutes.

Using a piping bag with your choice of piping tip, pipe the espresso whipped cream onto the tart in a design of your choice. We like a crescent shape partially covering the tart, but feel free to be creative. If you don’t have a piping bag, no problem. Simply dollop spoonfuls at 1-inch intervals around the edge or use a spatula to spread espresso whip over the entire tart. The recipe for the espresso whipped cream can easily be doubled if you would like extra or cut in half if you prefer less.

To finish, drizzle the tart with the salted caramel and sprinkle with sea salt.

Refrigerate for up to 2 hours before serving.