Ingredients:

For the pie dough:

300 grams of flour

150 grams of butter

2 eggs

150 grams of sugar

For the salted butter caramel

400 grams of sugar

400 ml heavy liquid cream

80 grams of semi-salted butter or normal butter (+ add salt if using normal butter)

For chocolate:

300 grams of milk or dark chocolate

150 ml liquid cream

Recipe

• We start with the pie by incorporating the butter with the fingertips into the flour to obtain a shortbread dough

• We mix the eggs and the sugar

• Incorporate the mixture into the shortbread dough, mix well to obtain a homogeneous and creamy dough.

• We prepare our pie pan, place a baking paper on it and place the dough which we have to spread out well with a rolling pin on the pan.

• We put on the pie dough a second baking paper and we put over rice or chickpeas so that the dough does not swell

•We put the pie in the oven at 180 degrees for 10 min

• Remove the chickpeas or rice and the baking paper and return to the oven 15-20 min until the pie is nicely golden

• We reserve the pie aside

• go for the caramel: place the sugar evenly distributed in a saucepan over medium heat. we will not touch until the brown color of 60 to 70% of the sugar.

• Next to it we heat the cream

• Mix the sugar with a whisk until you get a nice caramel

• We gradually incorporate the cream heated with sugar, whisk without stopping.

• We incorporate the butter and the salt into the caramel

• Leave to heat for another 5 min while continuing to whisk

• Pour the caramel on the bottom of the pie and put in the fridge for 2h-2h30

• After 2h once the pie has cooled, heat the cream for the chocolate mixture and melt the chocolate ( u can use every chocolate ), be careful not to burn or bake the chocolate.

• Mix the chocolate and the hot cream with a whisk then pour the preparation over the pie over the caramel

• Let the pie rest for another 2 hours in the fridge