Caramel and chocolate mini tarts

Ingredients

• - 1 pie crust

Caramel :

• 1/2 cup sugar (100 gr)
• 1.5 ounces salted butter (40 gr)
• 2/3 cup cream (15 cl)
• 3.5 ounces chocolate (100 gr)

Materials

• Muffin mould

Preparation

• Roll out the pie crust, and cut circles in it. Put them on a plate and in the fridge for 1 hour.
• The caramel :
  Put the sugar in a pot at medium heat. Leave it melt and caramelize, shaking the pot sometimes to stir.
  
• Once the caramel has formed, add the butter at once (be careful of the splashes). Mix well.
• 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.
  
• Turn your muffin mould upside down. Place the crust circles on it.
• Bake 15 minutes at 350°F (180°C). Leave to cool down, and unmould.
  
• 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.
• 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.
  
• There you are, your caramel and chocolate mini tarts are ready!