Since the caramel hardens quickly, don't prepare it until the tart shells are ready for filling. This recipe makes 4 individual sized tarts. To make one large tart, double this recipe.
Ingredients
Tart Shells:
½ cup unsalted butter, slightly melted
1.5 tablespoons sugar
⅛ teaspoon salt
¾ cups all purpose flour
¼ cup cocoa
Caramel Filling:
½ can sweetened condensed milk
¼ cup brown sugar
3 tablespoons butter, unsalted
1 tablespoon dark corn syrup
½ tsp vanilla
Ganache Topping:
½ cup milk chocolate chips
½ cup heavy cream (35%)
1 tablespoon butter, unsalted
Instructions
Tart shells: Mix all ingredients in a bowl. Stir well with spoon to mix. Place tart batter into 4 individual-sized tart shells sprayed with non-stick cooking spray. Place tart shells in fridge for 30 minutes. Preheat oven to 350F. Remove tart shells from fridge and prick each with a fork several times. Bake for 20 minutes. Remove from oven and let cool before filling.
Caramel Filling: Place all ingredients in a pot and set on stove on medium-high heat. Stirring constantly (this burns really easily), bring mixture to a boil and continue stirring while it boils for 5 minutes. Remove from heat and immediately pour into tart shells.
Ganache Topping: Place chocolate chips in a medium bowl. In a pot, bring heavy cream to a boil and immediately pour over chocolate chips. Let stand 5 minutes. After 5 minutes, add the butter and stir until well mixed. Pour ganache evenly over the 4 tarts.
Store in refrigerator.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/chocolate-caramel-tarts/