Chocolate caramel tart

Stir the milk with yeast and let stand for 10 minutes. Sift the flour into a bowl, add the egg yolk and slowly stir in the milk with yeast. Knead the dough, then add the salt, sugar and soft butter. Knead until combined and roll into a ball. Cover and leave for 15 minutes in a warm place.
Sprinkle flour onto the work surface and roll out the dough. Carefully place the dough into a greased tart pan, cover and put for 15 minutes in the fridge.
Line the dough with baking paper and fill with pie weights. Bake for 15 minutes at 180°C. Then, remove the weights and paper and bake for an other 15 minutes. Cool on a wire rack.

Make the caramel. In a saucepan, bring sugar and water to a boil. Stir until golden brown. Remove from the heat and add the butter, salt, cream and Greek yogurt, stirring constantly until smooth. Pour the warm caramel onto tart and chill for 30 minutes in the fridge.

Then make the chocolate topping. Place chocolate in a bowl. In a saucepan, bring cream to a boil. Pour the cream over the chocolate and add the butter. Stir until chocolate is melted. Let stand for 15 minutes, then fill the cake evenly with the chocolate topping and refrigerate  for 15 minutes.

Wash and peel the orange, then cut into thin strips.
Cook the orange peel a few minutes in salted water, drain. Place them again in the saucepan, pour 1/2 cup water, add sugar, cinnamon and vanilla pod. Boil until syrup thickens. Remove from the heat and cool.

Decorate the tart with the candied orange peel, whipped cream, pistachio and mint leaves.
Keep refrigerated until serving.
Bon apetit!