Prepare

Preheat the oven to 350°F (180°C).

Butter an 8-inch (20-cm) tart pan, preferably one with a removable bottom. Line the bottom with parchment paper, leaving a generous overhang around the edges. Butter the paper as well.

Combine all ingredients for the crust in a food processor and pulse until everything comes together nicely. You can do this by hand, but make sure to work fast. Evenly press out the dough into the prepared tart pan. Use a spatula or wet hands. Sprinkle with the chopped chocolate and refrigerate, allowing it to firm up for at least 30 minutes.

In a saucepan, combine the butter, brown sugar, and cream over low heat until the sugar has dissolved and the butter has melted. Stir in the vanilla and salt.

Remove the tart pan from the fridge and place it on top of a large baking sheet in case the chocolate filling overflows. Pour the warm butter mixture over the chocolate chunks and carefully slide into the oven.

Bake for about 30 minutes, until the caramel around the edges boils intensely, but the center of the pie not just yet.

Let the pie cool to room temperature on a rack. Store in the fridge to let the pie further stiffen for about 4 hours.

Make

Let the pie come to room temperature, sprinkle generously with cocoa powder if you wish, and serve.