For the dough, stir the softened butter with the sugar until frothy. Add the egg yolks and water and mix well.
Then switch to the lowest level of the mixer and work in the flour in three parts. Do not overmix the dough. Wrap in cling film and let cool in the refrigerator for about 1 hour.
Preheat the oven to 180 ° C. Prepare a tart form and grease if necessary.
Now roll out the dough on a floured work surface and press it into the tart pan. The dough is generously dimensioned, depending on the size of the shape, something could be left over.
Prick the dough several times with a fork, cover with baking paper, weigh down to the edge with baking pearls (important because the edge will otherwise sag) and bake for about 25 minutes. The dough should now be a nice light brown color.
For the filling, melt the butter with the sugar over medium heat and simmer for 2 minutes. Since muscovado sugar is already very caramelized and fine-grained, it does not have to be caramelized like white sugar.
Add the crème double and the salt and simmer for another 5 minutes. Make sure to stick with it because the caramel can boil up quickly. Remove the pan from the heat and melt the coarsely chopped chocolate in the caramel. The mass should now be homogeneous and very creamy.
Now place the filling on the dough and let it cool in the refrigerator for at least 5 hours, preferably overnight, so that the filling is firm.
This recipe is slightly modified from the original by the British chocolatier Paul A. Young. The choice of sugar and chocolate is crucial here for the taste experience.
His recipe mentions light brown muscovado sugar, there is probably more choice in England, but I only found one variant with us, which was medium brown and very tasty.
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