Chocolate Salted Caramel Tartlets

Ingredients

• 4 ounces unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg, at room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup rice flour
• 6 tablespoons cocoa powder, natural or Dutch-process
• 4 ounces soft, salted butter caramels
• 3 tablespoons heavy cream
• 4 1/2 ounces bittersweet chocolate, chopped
• 6 tablespoons heavy cream
• Flaky sea salt

Directions

1. For the tartlet dough, cream the butter with the sugar using a paddle in a stand mixer, or mix it by hand, stopping as soon as it looks smooth. Beat in the egg, salt, and vanilla until the mixture is even. In another bowl, whisk the all-purpose flour, rice flour, and cocoa powder together, then blend those dry ingredients into the butter mixture.
2. Butter the cups of 2 mini-muffin tins with 12 places in each, or use 1 mini-muffin tin with 24 places. Pull off small bits of dough and shape each one into a 3/4-inch (2cm) ball, setting them into the prepared cups as you go. Press your thumb into the middle of each ball, then work the dough up along the sides with your thumb. If the dough feels sticky, barely moisten your thumb with water or oil. Put the pans in the freezer for 20 minutes.
3. Preheat the oven to 350ºF (180ºC).
4. Bake the tartlet shells for 8 to 10 minutes, until the dough looks dry and cooked through. Take the pans from the oven, then use the handle of a wooden spoon to open up and neaten the centers, pushing any puffed dough firmly back against the sides. Cool completely, then lift the tartlet shells out of the muffin tins, using the tip of a paring knife if they need a little help, and place them on a wire cooling rack.
5. For the caramel filling, warm the cream and caramels in a small saucepan over low heat, stirring until the caramels have melted and the mixture is smooth. Spoon the caramel into the tartlet shells, dividing it evenly.
6. For the chocolate ganache, heat the cream in a small saucepan. Take it off the heat and add the chopped chocolate. Wait a minute, then whisk until the chocolate and cream come together smoothly.
7. Spoon ganache over each tartlet, then use a butter knife or small metal spatula to skim away the extra. Finish each tartlet with a few grains of sea salt.