|Photo by Ali Kapustin|
Chocolate Caramel Tartlets
4- 6-inch individual tart shells, pre-baked and cooled (see directions below if necessary)
1/3 cup salted peanuts
1 1/3 cups semi-sweet chocolate chips
1 cup plus 3 tbs. heavy cream
2 tbs. butter
Unwrap caramels and combine with 2 tbs. butter and 3 tbs. heavy cream in a mixing bowl. Microwave in 30 second intervals until caramels are melted and mixture is smooth. Use a whisk if needed. Add the peanuts and stir to coat. Divide into the four pie shells. Refrigerate.
Place the chocolate chips in a medium mixing bowl, and pour 1 cup of heavy cream into a small saucepan. Heat cream until it simmers. Pour hot cream over chocolate and allow to rest for a minute to soften the chocolate. Whisk chocolate and cream together until shiny and smooth. Pour chocolate evenly over four caramel pies. Refrigerate at least 3 hours to firm.
To pre-bake an empty pie shell:
Line the insides of piecrusts with aluminum foil and pour dry (uncooked) kidney beans into each foil-lined pie shell. (The weight of the beans will keep the pie from bubbling up while pre-baking.) Bake in preheated 400-degree oven for 8-10 minutes. Remove from oven and remove foil lining and beans. Allow to cool before filling.