There’s a reason things come in mini sizes (especially desserts): they’re much cuter that way. And, if you only eat one or two (is that possible?), you won’t feel stuffed or guilty. Don’t be afraid to try this recipe. The title might be fancy, and finger food desserts might remind you of the last high-end cocktail party you attended, but these tarts are pretty simple to make. Promise.
Here’s what you’ll need to make ’em:
12 (1.75″) shortbread tartlet shells
1 (5.5 oz) bag of Werther’s Chewy Caramels
1/3 cup half and half
4 oz. semisweet Baker’s chocolate
1 box shortbread tart shells
Coarse Sea Salt
First, make the caramel sauce. Unwrap the caramels and place them in a heavy saucepan over medium-low heat. Add the half-and-half a little at a time while the caramels melt. Stir frequently so that the sauce does not scorch. When it’s done, it should be smooth and somewhat thick, like hot fudge sauce. 
Next, arrange the pre-made tart shells onto a tray. Pour the caramel into the shells, leaving a little room at the top for the dark chocolate layer. 
Melt 4 oz of the chocolate baking squares in a microwave proof bowl. Heat 30 seconds at a time; repeat until smooth and glossy.
Pour the chocolate sauce over the caramel layer into each tart. 
Last, but D E F I N I T E L Y not least, sprinkle a pinch of coarse seat salt on top of each tart. 
Refrigerate the tarts until set. The recipe makes about 12 tarts; double the recipe for a larger party. Bon Appé(tart)!
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