How to Make Chocolate Caramel Tartlets

• Preheat your oven to 350°F (175°C).
• Mix together the all-purpose flour, cocoa powder, and powdered sugar in a mixing bowl.
• Combine the chilled, cubed butter with the dry mix until it looks like coarse crumbs.
• Incorporate the egg yolk and gradually add cold water until the dough comes together.
• Press the dough into the wells of a tartlet pan and prick the bottoms with a fork.
• Bake for 10-12 minutes or until the shells are set. Let them cool completely.
• Melt granulated sugar in a medium saucepan over medium heat until it turns deep amber.
• Add the cubed butter and stir until fully combined and melted.
• Pour in the heavy cream while stirring until the caramel is smooth.
• Fill the cooled tartlet shells with the caramel, pouring it about three-quarters full.
• Heat the heavy cream in a small saucepan until it simmers, then remove from heat.
• Stir in the chocolate chips until melted and smooth.
• Spoon the chocolate ganache over the caramel-filled tartlets.
• Chill the tartlets in the refrigerator for at least 1 hour to set properly.
• Garnish with sea salt or chocolate shavings before serving.
• Serve chilled or at room temperature.