Rose Salted Caramel + Dark Chocolate Ganache Tarte

Homemade rose hip sugar is oh so lovely. It's beautiful, made with love, and is of course, delicious. Sprinkled atop layers of succulent rose salted caramel and rich dark chocolate ganache, this tarte is a wonderful way to treat a loved one (and yourself) this Valentine's Day...Happy Baking!Rose Salted Caramel:Ingredients:1 cup organic brown sugar4 tablespoons raw or organic unsalted butter1/2 cup organic half+half1/2 teaspoon rose salt or kosher salt (divided)Directions:Place all ingredients in a saucepan with half of the rose salt...reserve the other half for later. Bring to a simmer and allow to cook for about 5-7 minutes until the caramel reaches the desired thick consistency. You can remove from the heat to check the thickness...return to heat if the caramel is too thin and remove every minute or so to check the thickness. Allow to cool slightly then pour into the baked tarte shell (recipe below). Sprinkle with reserved rose salt. Allow the caramel to set before adding the ganache layer, about 15 minutes.Dark Chocolate Ganache:Ingredients:12 ounces dark chocolate1/4 cup organic half+halfDirections:Place a heat-proof bowl atop a pot filled with about 2 inches of water, creating a double boiler. Heat stove top over medium heat. Place chocolate in the pot and stir. Once chocolate begins to melt, add half+half. Stir until well combined and glossy. Pour atop cooled caramel.Rose Hip Sugar:Ingredients:1 tablespoon edible organic rose hips (found in the bulk or tea section of most natural food stores)1 cup organic sugarDirections:Place ingredients in a blender or food processor. Pulse about 10 times. Sprinkle atop the ganache layer and the tarte is ready to serve. Rose hip sugar also tastes delicious in a Fig + Rose Hip Lemon Drop…Tarte Shell: Makes enough for two tarte shellsIngredients:2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold filtered waterDirections:Mix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky crust. Wrap the dough in plastic wrap and place one the refrigerator for at least 20 minutes and the other in the freezer for another tarte at another time…then back to the work surface…using one disk, roll out to a 9-10" round. Place in a 9" tarte pan. Line with parchment paper and fill with pie weights. Bake at 375 degrees Fahrenheit for about 30 minutes until golden brown. Allow to cool for about 15 minutes before adding the layers of caramel + ganache…You can also find my recipe on Darling Magazine...Happy Valentine’s Day!Recipe + Photos by Cassie Winslow