Chocolate Caramel Tartlets

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David Lebovitz


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4 ounces (115g) unsalted butter, at room temperature

1/2 cup (100g) sugar

1 large egg, at room temperature

1/2 teaspoon salt

1/2 teaspoon vanilla extract

3/4 cup (110g) all-purpose flour

1/4 cup (35g) rice flour

(or use 1 cup, 140g, all-purpose flour, total)

6 tablespoons (50g) cocoa powder, natural or Dutch-process

4 ounces (115g) soft, salted butter caramels

3 tablespoons (45ml) heavy cream

4 1/2 ounces (130g) bittersweet chocolate, chopped

6 tablespoons (90ml) heavy cream

flaky sea salt

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