• Preheat the oven to 450°F.

Prepare the Crust:

• Carefully roll out the pie crust and lay it on a 9-inch tart pan. Press the crust into the pan and use a rolling pin to press it against the pan edges, trimming off any excess.
• Either put parchment paper on the crust or poke holes in it with a fork and then fill it with baking raw rice, beans or baking beads.
• Bake for 9 to 12 minutes or until crisp and golden brown.
• Remove from the oven and let the crust cool completely before removing the parchment paper with the baking beads.

Make the Caramel Layer:

• Heat the white sugar, butter, corn syrup, dark brown sugar, and salt in a medium saucepan over a medium-low or medium heat until melted, mixed and starting to simmer. This should take 5 to 10 minutes.
• Meanwhile, heat the heavy cream over a low heat in a pan or microwave it until steaming. Don’t let it boil or scald.
• With the caramel bubbling, slowly add the hot cream, stirring and keeping the mixture constantly bubbling. Do this very carefully in a gradual stream. It should take 2 or 3 minutes of adding and stirring to incorporate the cream.
• Don’t have the heat above medium-low and keep boiling the caramel until it gets frothy. This can take up to 10 minutes.
• The caramel should then condense slightly and get slightly darker, reaching 240°F on a candy thermometer. Don’t heat it any more than this.
• If you don’t have a candy thermometer, drop a bit of the caramel into a cup of cold water. If it forms a soft ball then it’s ready to come off the heat. If it forms a hard ball, it’s overcooked and should be thrown out and restarted.
• Pour the finished caramel it into the pie crust and allow it to cool for 1 or 2 hours at room temperature.

Make the Ganache:

• Put the dark chocolate chips in a mixing bowl.
• Heat the cream in the microwave in 15 to 20 second increments, stirring well each time, until it starts to steam.
• Now pour the hot cream over the chocolate chips and let everything sit for 5 minutes without touching it, and then whisk the cream and chocolate chips together until smooth and creamy.
• Pour the ganache over the caramel layer.
• Allow the tart to set completely, either several hours at room temperature or about 30 minutes in the refrigerator, before cutting into slices and serving, garnished with flaky salt if liked.