Millionaire Shortbread Tartlets

For the tartlet crusts:

Preheat oven to 300 F. Use cooking spray to coat two 24-count mini muffin tins, and place tins on a cookie sheet.

In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.

Add the all purpose flour and rice flour, mixing until just combined. Scrape down the sides of the bowl as needed.

Drop by rounded teaspoons into the mini muffin tin, then press against the sides as far up as possible.

Bake for 15 minutes or until a light golden brown. Remove pans from oven and set on a rack.

Let the shells cool in pans. Using a paring knife, run knife around the edge of each shell until they release.

For the salted honey-vanilla caramel:

Line a 9x9x2-inch baking pan with buttered parchment paper. Set aside.

Melt butter over low heat in a heavy saucepan. Then add the brown sugar, sweetened condensed milk, corn syrup and honey.

Cook over medium heat and stir frequently until the mixture reaches 238 F on a candy thermometer. Stir in vanilla and sea salt.

Pour about 1 1/2 cups into a glass Pyrex measuring cup and pour the remainder into the prepared pan.

Let the caramel cool in the measuring cup until it isn’t molten lava, about 15 minutes.

While still liquid, fill the cooled tart shells almost to the top with the caramel in the measureing cup. Let them cool completely.

Pour any unused caramel into the prepared pan with the rest of the caramel. This caramel recipe could easily be halved, but I like to have extra caramel for snacking and I prefer to use up the whole can of milk. Use the caramel in the sheet pan for whatever you like.

For the chocolate ganache:

In a microwave safe bowl, combine 1/2 cup chocolate chips with 2 tablespoons heavy cream. On full power, melt in microwave for about 30 seconds.

Spread chocolate on tops of cooled tartlets.

Wait about 1/2 hour to an hour and sprinkle tops lightly with additional sea salt.

Makes approximately 48 tartlets.

Caramel recipe adapted from Better Homes and Gardens.