• In a heavy-bottomed large pot, combine sugar and water.
• Put heat on medium high and let sugar melt.
• Stir to help sugar along.
• Once dissolved, stop stirring and let it come to a boil.
• Boil until the sugar is dark amber in color and swirl pot now and again to help it cook evenly.
• Once the sugar is amber add the butter and stir to melt it.
• Remove heat and slowly/carefully pour in the cream.
• Keep stirring until smooth.
• Pour in a glass measuring cup or jar to let cool.
• Add salt if using.
• Cool a bit and then pour into tart shell.
• Chill several hours or overnight.

Ganache

• Pour hot cream over chocolate and let sit 1 min.
• Stir smooth and pour over cold caramel layer.
• Return to fridge for a few hours.
• Top with coarse salt, if desired.
• This caramel is on the softer side and the tart will "ooze" after being cut, especially if left out. So, keep it chilled and enjoy-I know you will!