Caramelized White Chocolate Tart

1 cup flour
2 tablespoons light or dark brown sugar, packed
1/4 cup powdered sugar
1/4 teaspoon salt
1/4 cup rolled oats
1/2 cup unsalted butter, cut into 1/2 inch pieces, cold
1 egg yolk
1/2– 3/4 tablespoon water
300 grams white chocolate, chopped
1/4 cup plus 1 tablespoon heavy cream
1/4 teaspoon vanilla
a pinch of salt

Preheat oven to 350 F and butter an 8 or 9 inch round baking dish. Lightly spray the bottom and sides with cooking spray and line the bottom with parchment paper.
In the bowl of a food processor fitted with blade, pulse to combine the flour, oatmeal, brown sugar, powdered sugar and salt. Add the butter and pulse until the butter is about the size of peas (some larger pieces are okay). Add the egg yolk and pulse until just incorporated then add the water.
Turn dough out into the prepared pan and use your hands to press the mixture into the base of the pan. Bake for 20-23 minutes or until lightly golden brown. Remove from oven and place the pan on a cooling rack to cool.
Preheat oven to 250 F and spread chocolate evenly on a rimmed baking sheet. Remove from the oven after five minutes and use a spatula to give the chocolate a good, even stir. Make sure to spread chocolate out evenly before returning to the oven.
Bake another ten minutes. After ten minutes, remove from oven and give the chocolate another good stir. Use a knife, if needed, to scrape the chocolate off the spatula before placing it back in the oven. Continue stirring every ten minutes, about 40-45 minutes in total. The total time may vary, so it’s important to pay attention to the color. Bake until the white chocolate is toffee colored but not quite as dark as peanut butter.
Once finished, give the chocolate one final stir then pour it into a medium bowl.* Set aside while you warm the cream for the ganache.
Warm the cream in a medium saucepan and warm over medium heat until just barely boiling.
Remove from heat as soon as bubbles begin to form along the edges. Pour the hot cream over the chocolate. Let stand 30 seconds then whisk to combine. Whisk in the vanilla and salt.
Allow to cool slightly for about fifteen minutes, whisking a few times during that time, then pour the ganache over the crust. Use an offset spatula to spread evenly, if needed. Place the dessert in the fridge for at least fifteen minutes to set before serving.

Source: https://parsleyandicing.com/shortbread-cookie-with-caramelized-white-chocolate-ganache/