Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a food processor; pulse to mix. Add diced butter and pulse until mixture resembles coarse crumbs. Drizzle in cold water and pulse until dough forms.
Press the dough into tartlet pans and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Bake tart shells for 20 minutes or until golden. Allow to cool completely.
Make the Caramel:
In a heavy saucepan, heat 1 cup sugar over medium heat, stirring constantly with a rubber spatula as the sugar begins to melt. Keep stirring until it becomes a deep amber color.
Carefully stir in 6 tablespoons of butter until melted. Slowly drizzle in 1/2 cup of heavy cream, stirring constantly (mixture will bubble). Remove from heat, stir in 1 teaspoon sea salt, and pour caramel into cooled tart shells. Refrigerate until set, about 2 hours.
Prepare the Ganache:
Place chocolate chips in a bowl. Heat 3/4 cup heavy cream until it just begins to boil, then pour over chocolate chips. Let sit for 5 minutes, then stir until smooth.
Pour ganache over the set caramel layer, smoothing out the top. Refrigerate until the ganache is set, about 1 hour.
Sprinkle with additional sea salt before serving.
Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 3 hours 5 minutes
Kcal: 320 kcal | Servings: 8 servings
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