Today I propose you a recipe of chocolate caramel and chocolate pie, crunchy by the shortcrust pastry, unctuous by the soft caramel and sweet by the use of chocolate.

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Ingredients
1 roll Shortcrust pastry
200g dark chocolate
250ml Liquid cream
100g Powdered sugar
10g Salted butter
1 vanilla pod
Preparation
Preheat the oven to 170°C.
Put the shortcrust pastry in a pie tin and bake it for 25 to 30 minutes.
Heat the sugar with a little water in a saucepan until the mixture turns into caramel. Remove from the heat, add the salted butter and 75 ml of cream, mix and coat the tart shell with the caramel.
Heat the remaining cream with the split vanilla bean. Remove the pod, scrape the vanilla beans to mix with the cream and pour over the chopped dark chocolate. Mix to obtain a smooth ganache.
Spread the ganache over the caramel tart to cover the entire surface and let set at room temperature for at least 45 minutes.