Chocolate–Caramel Tartlets with Fleur de Sel

Chocolate Crust:

• 10 tablespoons unsalted butter
• 1/2 cup powdered sugar
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/4 cup cocoa powder
• 1/4 teaspoon sea salt

Caramel:

• 1 1/2 cups sugar
• 5 tablespoons water
• 3 tablespoons corn syrup
• 1/4 teaspoon sea salt
• 6 tablespoons unsalted butter
• 6 tablespoons heavy cream
• 1 tablespoons crème fraîche

Ganache:

• 1/2 cup heavy cream
• 1/2 cup chopped 70 percent chocolate
• Fleur de sel for garnish

Preheat the oven to 350ºF.

In a medium bowl, cream together the butter and sugar with a hand mixer until fluffy. Add the egg yolks and vanilla and mix until combined. In a separate bowl, combine the flour, cocoa powder, and salt. Add to the butter mixture and mix until just combined.

Portion the dough into 6 equal pieces. Gently and evenly press each piece of dough into the bottoms and sides of six 3 1/2-inch tart molds. Refrigerate the 6 tart shells for 1 hour.

Line each shell with parchment paper and fill with pastry weights or dried beans. Bake for 20 minutes. Let cool completely.

To make the caramel, combine the sugar, water, corn syrup, and salt in a heavy-bottomed saucepan fitted with a candy thermometer. Whisk over medium heat until the sugar has dissolved, then cook without stirring until the mixture caramelizes. (Your candy thermometer should read 340ºF when the mixture has caramelized.) Remove from heat and whisk in the butter, cream, and crème fraîche. Let cool 15 minutes, then pour the caramel into the tart shells, filling them two thirds of the way. Let cool for at least 30 minutes.

To make the ganache, bring the cream to a boil in a small saucepan over medium heat. Place the finely chopped chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate. Stir until the chocolate is completely melted and the ganache is smooth.

Fill each tart shell the rest of the way with ganache. The tarts will set at room temperature in about an hour. Garnish with fleur de sel.