Dark Chocolate and Caramel Tarts

Components

• Caramel
• Sablé Tart Shells (see Note)
• Ganache
• Specks of gold leaf

Assembly Instructions

1. Pour about 10 g/.35 oz of caramel into each tart shell.
2. Make the ganache and let it cool to 27°C/80°F. Pipe it into the tart shells,