SALTED CHOCOLATE CARAMEL TARTS

Ingredients

• 2 cups all-purpose flour
• 1 cup icing sugar
• 1 cup salted butter, chilled and cubed
• 20 caramel candies, unwrapped (about 8 g each)
• 6 tbsp whipping cream
• 1/4 tsp salt
• 3 oz (84 g) dark chocolate, chopped
• 1/4 cup whipping cream
• 1 tsp canola oil
• 1/2 tsp fleur de sel (finishing salt) or kosher salt

Directions

1. Preheat oven to 350°F.
2. Place flour and icing sugar in a food processor; process to combine. Add butter and process just until a soft dough forms. Shape dough into 1 1/4 inch balls. Press each ball into a greased mini muffin cup to form a tart shell. Prick bottom of each tart shell a few times with a fork.
3. Bake for 8 minutes. Remove pans from oven. Carefully prick bottom of each tart shell a few times with a fork.
4. Continue baking until tart shells are light golden around edges, about 4 - 5 minutes. Cool tart shells in pans for 10 minutes. Remove from pans and cool completely on racks.
5. To prepare caramel filling, place caramels, 6 tbsp cream and salt in a small saucepan. Cook over medium heat, stirring constantly, until candies are melted and mixture is smooth. Remove from heat and cool slightly.
6. Spoon about 1 tsp of filling into each tart shell; set aside.
7. To prepare chocolate topping, place chocolate, 1/4 cup cream and oil in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and let stand, stirring occasionally, until mixture is of spreading consistency, about 20 - 30 minutes.
8. Spoon topping into a pastry bag fitted with a plain tip. For each tart, pipe some topping on filling and sprinkle lightly with some fleur de sel. Store, layered with wax paper, in an airtight container in refrigerator for up to 3 days. May be frozen.