400 g chocolate caramel sauce
150 g dark chocolate callets
1/3 cup cream
Sea salt flakes, to sprinkle
1¼ cups plain flour
2 tbsp cocoa powder
2 tbsp pure icing sugar
125 g chilled unsalted butter, chopped
1½ tbsp chilled water
To make the pastry, sift the flour, cocoa and icing sugar into a bowl and add the butter. Using your fingertips, rub the butter in until the mixture resembles breadcrumbs. Add the water and process until just combined.
Turn onto a lightly floured work surface. Knead for 1 minute or until the dough just comes together. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
Divide the dough into 6 even portions. Roll out each portion until 3 mm thick, and cut into 12-cm-diameter circles with a pastry cutter.
Line individual tart tins with the pastry rounds. The pastry should come up the side of the tray slightly to give the tart an edge. Place in the freezer for 30 minutes.
Preheat oven to 200C. Cover the pastry cases with baking paper and fill with pastry weights or beans. Bake for 10 minutes. Remove paper and pastry weights. Bake for 5 minutes or until cooked through and dry to the touch. Set aside to cool completely.
Place 2 tablespoons of caramel in each pastry case. Cover and place in the fridge to chill.
Bring the cream up to a very gentle boil. Take off heat, add chocolate callets and stir. Let cool. Spread chocolate mixture over the top of each tart and sprinkle with the sea salt.