Chocolate Caramel Tarts

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Roll out dough to 3/16 inch thick. Using a 2 ½ inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans. Prick the dough with a fork and refrigerate for 20 minutes.

Line the tart shells with foil and fill with dried beans. Bake at 325ºF for about 15 minutes. Remove the foil and beans. Bake for 5 to 10 minutes longer.

For the chocolate ganache:
Bring cream to a boil in a saucepan. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth.

For the caramel filling:
Melt the caramel sauce and pour into cooled tart shells. Chill the tart for 20 minutes. Pour warm ganache into tart shells and let ganache set at room temperature for at least 2 hours.

Makes 2 dozen tarts.