- 30
Ingredients
- 1/4 cup plus 2 tablespoons hot caramel topping*
- 2 (6.3-ounce) boxes mini tartlet shells†
- 1/4 cup cashew halves
- 1/4 cup toasted whole almonds
- 1/4 cup toasted pecans
- 1/4 cup peanuts
- 1/4 cup toasted walnuts
- 1/2 teaspoon sea salt, divided
- 6 ounces milk chocolate, chopped
- 1/3 cup heavy whipping cream
- 3 tablespoons unsalted butter, softened
Preparation
Step 1
Divide 2 tablespoons warmed caramel topping‡ evenly among tartlet shells, placing about 1/4 teaspoon in bottom of each shell; set aside.
In a medium bowl, combine nuts, remaining 1/4 cup caramel topping, and salt. Stir to coat well.
In a separate medium bowl, place chocolate. In a microwave-safe bowl, combine cream and butter. Microwave on High in 30-second intervals, stirring between each, until mixture comes just to a boil. Pour hot cream mixture over chopped chocolate, whisking until smooth.
Divide chocolate mixture among tartlet shells, placing about 1 teaspoon in each shell. Place in refrigerator for about 30 minutes, or until chocolate is set. Place about 1 teaspoon nut mixture on top of each tart. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.