Chocolate Caramel Tartlets
INGREDIENTS
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For dough:
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1½ cups flour
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¾ cup confectioners’ sugar
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½ cup Dutch-process cocoa powder
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Pinch of salt
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12 tablespoons (6 ounces) cold unsalted butter, cubed
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1 egg yolk, lightly beaten
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1 tablespoon vanilla extract
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2 tablespoons heavy cream
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For caramel layers:
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12 ounces soft caramel candies, unwrapped, divided
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2½ tablespoons heavy cream, divided
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For chocolate filling:
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8 ounces bittersweet chocolate, finely chopped
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¾ cup heavy cream
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1 tablespoon light corn syrup
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2 tablespoons unsalted butter, at room temperature
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