Cost Breakdown

Critical Success Points

• • Blind bake the tart bases to prevent puffing.
• • Caramel must reach an amber color without burning.
• • Chocolate ganache must be melted over low heat to avoid separation.
• • Cool the caramel before adding the chocolate to prevent it from running.

Safety Warnings

• • The caramel is very hot and can cause serious burns.
• • Handle the hot ganache carefully to avoid splatters.
• • Use kitchen gloves when removing the tartlets from the oven.