Caramel and chocolate mini tarts

Preparation

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  Roll out the pie crust, and cut circles in it. Put them on a plate and in the fridge for 1 hour.
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  The caramel :
  Put the sugar in a pot at medium heat. Leave it melt and caramelize, shaking the pot sometimes to stir.
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  Once the caramel has formed, add the butter at once (be careful of the splashes). Mix well.
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  Then pour the cream, and mix until the caramel is melted. Bring to a boil, then thicken it during 10 minutes, stiring regularly. The caramel will be still liquid, but it will get thicker once it has cooled down.
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  Turn your muffin mould upside down. Place the crust circles on it.
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  Bake 15 minutes at 350°F (180°C). Leave to cool down, and unmould.
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  Fill them with caramel (if it is too hard, put it in the microwave for a few seconds). Put the tarts in the fridge for 1 hour.
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  Melt the chocolate and pour some on each tart. Rotate them to spread evenly the chocolate on top of it. Put back in the fridge for 1 hour.
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  There you are, your caramel and chocolate mini tarts are ready!