Pin on Eats Salted Caramel Chocolate Tartlets Decadent

Instructions:

1. Make the Tartlet Dough: Combine flour and salt in a food processor or bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill.
2. Preheat and Prep: Preheat oven. Roll out the dough on a lightly floured surface.
3. Shape the Tartlets: Cut out circles of dough slightly larger than the muffin tin cups. Gently press the dough into the cups, crimping the edges if desired.
4. Blind Bake: Line each tartlet with parchment paper and fill with pie weights. Bake until the edges are lightly golden. Remove the weights and bake until the bottoms are golden.
5. Make the Salted Caramel: Combine sugar and water in a saucepan. Cook over medium heat, without stirring, until the mixture turns a deep amber color. Remove from heat and whisk in the butter, followed by the warm cream and salt.
6. Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until simmering. Pour the hot cream over the chocolate and let it sit for a minute. Add butter, and whisk until smooth and glossy.
7. Assemble the Tartlets: Pour the chocolate ganache into each pre-baked tartlet shell. Chill until set.
8. Add the Caramel: Top each tartlet with a spoonful of salted caramel. Sprinkle with sea salt flakes.
9. Chill (Optional): Chill briefly to set the caramel slightly, or serve immediately for a gooey caramel experience.