1. Prepare the shortcrust pastry:
– Rub the flour with the butter.
– Add the icing sugar, salt, then the egg.
– Shape into a ball, cover with plastic wrap, and chill for 30 minutes.
– Spread and line tartlet molds. Prick, then blind bake for 15 minutes at 180°C.
2. Chocolate Ganache:
– Heat the cream, then pour it over the chopped chocolate.
– Let it melt, then mix until smooth.
– Pour into the pre-baked tart shells. Refrigerate for 1 hour.
3. Prepare the Caramel:
– Melt the sugar in a saucepan.
– Remove from heat, whisk in the butter and hot cream.
– Return to low heat for 1-2 minutes until thick and creamy.
– Add a pinch of salt.
– Let cool, then pour over the ganache.
4. Finishing:
– Place a chocolate disc in the center.
– Refrigerate for 2 hours before serving.
✨ Tip: You can flavor the shortbread with vanilla or hazelnut for even more deliciousness!
