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Caramel chocolate truffle tart
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| Truffle tarts: | |
| 1 box | tart shells, 12 |
| 1/3 cup | whipping cream |
| 1/3 cup | each dark and milk chocolate chips |
| 1 tbsp | butter |
| Caramel: | |
| 1/2 cup | sugar |
| 1/4 cup | water |
| 1/4 cup | whipping cream |
| 1 tbsp | butter |
| 1 tsp | vanilla |
| Flaked sea salt, optional | |
1. Truffle tart: preheat oven to 375. Arrange tart shells on a baking sheet. Dock bottoms with a fork then bake for 10-12 min. Cool completely.
2. Heat whipping cream in microwave safe bowl for 1 min or until steaming. Add chocolate and butter stirring until smooth. Pour warm filling into cooled tart shells. Chill until set.
3. Caramel: meanwhile, mound sugar in the centre of a med saucepan set over med Heat. Add water cover and bring to a boil without stirring about 4 min. Uncover and cook swirling pan often until sugar turns a deep Amber color.
4. Remove from heat. Immediately wearing oven mitts slowly whisk in whipping cream until smooth stir in butter and vanilla. Let cook for 20 min. Spoon evenly over chocolate. Chill until set about 2 hours. Garnish with sea salt. Keep in fridge
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