Another great recipe from the Little Flower cookbook! This is a winner and very easy! You need two mini muffin pans to make 24 tiny tartlets! The recipe calls for rice flour, which I used but I think you could substitute regular flour if you have to-the author says the rice flour adds some snap to the crust.
1/2 cup butter, room temperature
1/2 cup sugar
1/2 t. vanilla extract
1/2 t. salt
3/4 cup all purpose flour
1/4 cup white rice flour
1/4 cup plus 2 T. cocoa
1/4# caramels ( I bought Bequet caramels from Whole Foods or you could make your own caramels!)
3 T. heavy cream
1/2 cup heavy cream
1 cup coarsely chopped bittersweet
Sea salt for sprinkling on top
To prepare crusts-use butter or cooking spray to generously grease the tins of 2 minimuffin pans. In a large bowl or mixer, cream the butter and sugar until light. Add egg, vanilla and salt. In a separate bowl, mix both flours and cocoa together and stir into the butter mixture. Mix until smooth. Form the dough into 3/4″ balls and press firmly into tin with your thumb, leaving a well in the center. Chill the thumbprints in the freezer for 20 minutes (I forgot to do this step!) Preheat oven to 350. Bake 7-10 minutes, until the crust appears to dry. Remove from oven and use a wooden spoon end to press down the wells. Set aside to cool completely.
For the caramel filling-melt the caramels and cream over low heat. Stir briefly after caramels have melted until smooth. Fill each thumbprint with 1/2 t. caramel.
For the ganache-bring the cream to to a boil and pour over the chopped chocolate. Whisk until smooth and shiny. Top off each caramel filled thumbprint with the chocolate and smooth out the surface with an offset spatula. Set aside to cool to room temp and sprinkle a few grains of salt just before the chocolate is set.