Chocolate-Nut Candy Bar Tartlets

• All-purpose flour, for dusting
• 1/2 recipe Pate Sucree, Chocolate Variation (page 333)
• 1 cup sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 tablespoon creme fraiche
• 1/2 teaspoon pure vanilla extract
• Pinch of coarse salt
• 1/2 cup (about 2 1/4 ounces) unsalted macadamia nuts, halved and toasted (see page 343)
• 6 1/2 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

1. Preheat oven to 350F.
2. On a lightly floured surface, roll out dough 1/8 inch thick.
3. Cut dough into 6 rectangles, 5 1/2 by 4 inches each.
4. Fit dough into four 4 1/2-by-2 1/2-inch tart pans with removable bottoms, pressing into bottoms and up sides.
5. Pierce bottoms of shells all over with a fork.
6. Refrigerate or freeze until firm, about 30 minutes.
7. Place shells on a rimmed baking sheet; bake until dry, 15 to 18 minutes.
8. Transfer to a wire rack to cool completely.
9. In a small saucepan, bring sugar, corn syrup, and water to a boil; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
10. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color.
11. Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, creme fraiche, vanilla, and salt.
12. Stir until smooth.
13. Let cool slightly, 1 to 2 minutes; stir in nuts.
14. Melt 5 ounces chocolate in a heatproof bowl set over (not in) a pan of simmering water (alternatively, you can melt in a microwave oven).
15. Pour 1 1/2 tablespoons melted chocolate into each crust; with an offset spatula, spread to coat evenly.
16. Refrigerate until set, about 10 minutes.
17. Pour caramel mixture into each shell, dividing evenly.
18. Bring 1/4 cup cream to a boil in a small saucepan.
19. Pour over remaining 1 1/2 ounces chocolate in a heatproof bowl; whisk until smooth.
20. Cool until slightly thickened, about 10 minutes.
21. Pour about 1 tablespoon over caramel in 3 shells; smooth with an offset spatula.
22. Store tartlets at room temperature, in an airtight container, up to 1 day.

flour, chocolate variation, sugar, light corn syrup, water, heavy cream, unsalted butter, creme fraiche, vanilla, salt, unsalted macadamia nuts, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/chocolate-nut-candy-bar-tartlets-389711 (may not work)