Last week I used a fair portion of my remaining caramel to make a quick tart. I also happened to have a half batch of shortbread tart dough (from Vegan Pie in the Sky) in my freezer. I let it thaw, pressed it hurriedly into a three 3” tart shells and baked them while I melted a few ounces of bittersweet chocolate. As the chocolate and shells were cooling I mixed a teaspoon of salt into the caramel. I poured the caramel into still warm shells. And then without even letting it cool just a little more, I attempted to spoon the molten chocolate over them. The caramel and chocolate mixed a bit, and weren’t completely even, and spilled over the edges as I threw the tarts in the refrigerator.
It may be a little messy, but instant gratification tastes so good. These tarts are like a classy, adult version of the Twix bar. If you weren’t making these just to comfort yourself after a rough day, then you might want to let the tart shells cool completely, add the caramel, and freeze them for just a few minutes before you add the chocolate. I highly suggest using a nice bittersweet or dark chocolate to balance the sweetness of the caramel. The snap of chocolate and crispness of the shortbread tart shell also contrast the gooey center perfectly. A sprinkle of large grain kosher salt on top of the shells adds a nice visual balance. Things just can’t go wrong.