Chocolate Chip Cookie Tart

12 oz dark chocolate finely chopped the better the quality, the better the taste.
10 oz heavy whipping cream

Preheat oven to 350°F
Place the cookie dough in the center of a tart pan. Start pressing the dough onto the pan making sure you cover the bottom and sides completely.
Bake the cookie for 10 to 15 minutes. Once the tart is out of the oven, set it on a cooling rack and let it go down to room temperature.

Place the chopped chocolate in a large mixing bowl. Set aside.
On a medium saucepan, heat the heavy cream until it starts to simmer.
Pour the hot cream over the chocolate and let it sit for a minute.
With a wire whisk, start mixing the chocolate/cream from the center of the bowl in a circular motion. The mix will start looking like chocolate milk. Continue to whisk until it thickens. Pour Ganache on the cookie crust.
Refrigerate the ganache for a minimum of two hours. It should be firm before adding the last layer.

Place the granulated sugar in a medium saucepan on low to medium heat.
Using a wooden spoon, stir constantly. Sugar will begin to bubble and turn into small rocks. Stir until all sugar has broken down and it starts turning into a golden caramel color.
Add the butter and stir until it melts.
Add the cream, salt, and vanilla. Stir until it becomes thick and creamy.
Let the caramel sauce cool for two minutes.
Pour the caramel over the chocolate ganache.
Place in the refrigerator for a minimum of two hours.
Sprinkle with coarse sea salt before serving. Enjoy!