# What You'll Need:
→ Chocolate Tartlet Shells
01 - 1 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/3 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 1 to 2 tablespoons cold water
→ Salted Caramel
08 - 2/3 cup granulated sugar
09 - 2 tablespoons water
10 - 1/4 cup heavy cream
11 - 2 tablespoons unsalted butter
12 - 1/2 teaspoon flaky sea salt
→ Chocolate Ganache
13 - 4 ounces dark chocolate (60–70%), chopped
14 - 1/2 cup heavy cream
15 - 1 tablespoon unsalted butter
→ Garnish
16 - Flaky sea salt, to finish
# How to Make It:
01 - Combine flour, cocoa powder, powdered sugar and salt. Cut in cold butter until mixture resembles coarse crumbs. Incorporate egg yolk and 1 tablespoon cold water until dough forms, adding extra water if necessary. Shape into a disk, wrap and chill for 30 minutes.
02 - Roll dough on a lightly floured surface to 1/8-inch thickness. Cut circles and press into 8 tartlet pans, trimming excess and pricking bases with a fork. Chill for 15 minutes. Preheat oven to 350°F. Line shells with parchment, fill with baking weights, and bake 12 minutes. Remove weights and bake 5 more minutes. Cool completely.
03 - Combine sugar and water in a saucepan over medium heat. Stir until dissolved, then cook without stirring until deep amber. Remove from heat and carefully whisk in heavy cream. Stir in butter and sea salt until smooth. Cool until thickened but still pourable, about 10 minutes.
04 - Pour a thin layer of caramel into each cooled tart shell. Chill for 15 minutes to set.
05 - Place chopped chocolate in a heatproof bowl. Heat cream until simmering and pour over chocolate. Let sit 2 minutes, then stir until smooth. Add butter and mix until glossy.
06 - Pour ganache over set caramel layers, smoothing the tops. Chill tartlets for 30 to 45 minutes until firm.
07 - Sprinkle flaky sea salt over tartlets before serving. Serve chilled or at room temperature.
