Preheat oven to 375F

Arrange tart shells on a baking sheet. Dot the bottoms with a fork, then bake for about 10 minutes or until lightly browned. Set aside to cool.

Heat whipping cream in a microwaveable bowl for 1 minute or until steaming. Remove from microwave and add chocolate and butter. Stir until smooth. Spoon melted chocolate into cooled tart shells. Chill until set.

Wet Caramel Sauce: Making caramel sauce takes careful patience and timing. It's easy to burn yourself so please use caution. I made a wet caramel three times before I figured it out and got it right.

In a pot over medium high heat, stir until dissolved 1 cup sugar and 1/2 cup water. You want this mixture to start boiling so turn it up if needed. Once it starts to boil, stop stirring and turn back down to a light boil. The water needs to evaporate off and you need to watch it carefully.

Once the water is gone the mixture will start to caramelize quickly. This is where it's critical you pull it off the heat in time. Mine continued to cook once I pulled it off the heat so make sure you pull yours off just as it's starting ever so slightly to turn from very light to medium brown.

Once off the heat very slowly pour in your whipping cream and butter while stirring. If you pour too quickly it could spit or foam up. It also might start to cool and/or harden...you can put it back on low heat to soften it again.

I took my caramel just slightly past medium (by accident) and ended up with a creme brulee flavoured caramel. It was delicious.

Let the caramel cool for 10-15 minutes and then spoon a enough on each tart to cover chocolate. Put in fridge to firm up (it wont harden).

When ready to serve remove from foil liners and sprinkle lightly with salt.