Think of one of these glistening tarts as an elegant interpretation of a beloved candy bar: One bite into the chocolate crust reveals a center of soft caramel and toasted nuts. Each batch fills six small tartlet pans (or a seven-inch round tart pan). Vary them by topping some with chocolate ganache and others with chocolate shavings. To make shavings, spread leftover chocolate from step 4 on a baking sheet; refrigerate until firm, then scrape with a knife or a dough scraper.

　　

Ingredients

makes 6

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Sucrée, 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 crème fraîche

　　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

　　

Step 1

Preheat oven to 350°F. On a lightly floured surface, roll out dough 1/8 inch thick. Cut dough into 6 rectangles, 5 1/2 by 4 inches each. Fit dough into four 4 1/2-by-2 1/2-inch tart pans with removable bottoms, pressing into bottoms and up sides. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Place shells on a rimmed baking sheet; bake until dry, 15 to 18 minutes. Transfer to a wire rack to cool completely.

　　

Step 3

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. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color. Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, crème fraîche, vanilla, and salt. Stir until smooth. Let cool slightly, 1 to 2 minutes; stir in nuts.

　　

Step 4

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). Pour 1 1/2 tablespoons melted chocolate into each crust; with an offset spatula, spread to coat evenly. Refrigerate until set, about 10 minutes. Pour caramel mixture into each shell, dividing evenly.

　　

Step 5

Bring 1/4 cup cream to a boil in a small saucepan. Pour over remaining 1 1/2 ounces chocolate in a heatproof bowl; whisk until smooth. Cool until slightly thickened, about 10 minutes. Pour about 1 tablespoon over caramel in 3 shells; smooth with an offset spatula. Store tartlets at room temperature, in an airtight container, up to 1 day.

　　Martha Stewart's New Pies and Tarts