Caramel Cream Tart with Berries

Instructions

For the tart crust

1. In the bowl of a stand mixer, combine all dry ingredients and mix. Add in butter and mix until butter is just incorporated. Add eggs and yolks and mix slowly til dough comes together. Divide into two balls, shape into discs, and cover with plastic wrap.
2. Refrigerate at least 24 hours before use.
3. When ready to use, preheat oven to 350 degrees.
4. Take one of the discs and roll out to fit it into your 9\" or 10\" tart pan, making sure sides are all even.
5. Fill the crust with pie weights or dried beans and bake for 15-18 minutes until it becomes a light golden color and is dry. Cool completely before filling.

For the caramel

1. In a heavy-bottomed saucepan, make a dry caramel with the sugar. Once it turns a deep amber color, remove from heat and add the butter and cream. Add everything slowly, as the mixture will sputter a lot.
2. Stir in salt, and let cool to warm before pouring over pre-baked tart shell crust. Refrigerate for at least 1 hour before serving.

For the topping

1. Place cream in the bowl of a clean stand mixer and begin whipping.
2. While cream is going, bloom gelatin sheet in ice cold water. Wring out all the water from the sheet and add in a small amount of cream from the bowl. Heat in the microwave briefly until gelatin is melted.
3. As cream reaches stiff peaks, pour in gelatin and continue mixing until combined. Don\'t overwhip or else you\'ll get butter and you\'ll have to start over.
4. Using a piping bag with a star tip, pipe whipped cream over chilled tart, and top with berries. Keep chilled until ready to serve.