The crust - sift the flour.
Grate in the frozen butter and mix.
Add egg and water 1 tablespoon at a time. Mix until crumbly.
Place the dough between two sheets of plastic wrap. Roll to fit tart pan.
Bake at 415 for 18 minutes. Cool completely.
For the filling, warm up the cream and the milk in a skillet.
Add in the chocolate.
Whisk eggs together in a separate bowl.
Slowly add 1/3 of the melted mix to the eggs - don't cook the eggs. Whisk quickly, then fully combine.
Pour into tart crust and bake at 320 for 22-26 minutes.
Make the caramel a skillet by heating the sugar, whisking to keep from burning.
Once fully melted add in butter. It'll bubble, keep the heat on low and wait for the butter to fully melt.
Slowly add the cream and boil for 1 minute. Add in salt and stir.
Once the tart is done, let it cool for about 15 minutes.
Then, pour the caramel over the tart and chill for 3-4 hours. Cut and eat.