To make these Chocolate Caramel Tarts, this is what you do:
In the bowl of a food processor combine the flour, cocoa powder, powdered sugar and salt. Pulse until it is well combined.
Add the butter and shortening and pulse until you have dough. Turn it out onto wax paper, forma disc and refrigerate for 30 minutes.
Preheat the oven to 400 degrees and prepare a 8 4” tart pans or 1 10” round tart pan with baking spray (I used spray coconut oil).
On a lightly floured surface roll out the dough and then place it into the tart shell. Pat the dough evenly into the tart pan.
Place the tart shell on a sheet pan and poke a few hole in the dough with a fork.
Bake the tart shell for about 12 minutes.
Then use a flat round object (I use the bottom of a measuring cup) to compact the crust which will puff up during baking. Make a really strong edge on the tart shell.
When the crust has cooled, gently remove the tart pan from the crust.
Make the Ganache:
Chop the chocolate and transfer to a bowl. Simmer the cream and then pour it over the chocolate. Whisk until smooth and set aside.
To make the Caramel:
In a medium pot add the sugar and melt over medium heat. When the sugar is mostly melted add the butter and whisk in. Then add the cream and continue to cook over medium heat constantly stirring until all of the sugar has melted and the caramel is smooth.
Pour the caramel into the bottom of the crust, evenly distributing it between the tart shells. Let the tarts sit until the caramel sets up, about 15 minutes.
Spoon the ganache onto the top of the tarts, gently spreading the ganache to the edges of the tart.
