Starting with the pastry; using a food processor, combine the egg yolks and butter until well combined smoothly. Add the sugar and a pinch of salt, pulse to combine until clumps start to form.

Using all-purpose flour, lightly flour a surface to knead the pastry mixture until smooth and combined; form the pastry into a thick circle, wrap in parchment paper, and place in the fridge to chill for 10-15 minutes.

Meanwhile, heat the oven to 375 degrees.

After the pastry has chilled, take it out of the fridge and place onto the floured surface. Let dough sit at room temperature for a couple of minutes to soften. Using a floured rolling pin, gently roll the pastry out to be ¼ inch thick. Transfer pastry into a 9 x 1 1/4 inch tart tin and using your fingertips, push pastry onto the tin and remove the excess pastry off the edges. Chill pastry in the fridge for another 10 minutes.

Remove the pastry from the fridge and place a baking sheet filled with dried beans or rice, into the baking sheet. This is to hold the pastry down, keeping it from puffing during the initial bake. Place the pastry in the oven for 20 minutes. After the 20 minutes, removed the parchment paper with beans or rice and place it back in the oven for 3-5 more minutes until the pastry is completely cooked through and no more uncooked pastry is present.

Remove the tin from the oven and set aside to cool down. Once the pastry is completely cooled, carefully pour in the dulce de leche, using a spatula smooth it out to create an even surface, and place in the fridge while you make the chocolate filling.

Fill 1/3 of a medium-sized pot with water and bring to a simmer on medium-low heat. Place a heat-safe bowl over the pot ensuring that it does not touch the water (if the bowl touches the water, carefully remove some water so that it is just below the bowl but not touching). Add the 8oz of the chocolate, double cream, and butter into the bowl over low heat stirring often with a rubber spatula; do not cover. Once the chocolate has melted, carefully remove the bowl from the heat and set aside. Add the remaining 2 1/2 oz of chocolate and the cayenne to the bowl with the melted chocolate. Continue to stir (the heat from the melted chocolate will melt the additional ingredients while bringing the temperature down

Remove tart from the fridge and slowly pour the chocolate filling, smoothing out the top with a spatula. Generously sprinkle with Maldon salt and place in the fridge for an hour to harden. Done.