Preheat oven to 200ºC/400F. Lightly grease the cups of a mini muffin tin.
Roll the dough out thinly on a lightly floured surface. Cut the pastry into discs slightly larger than the diameter of the muffin cups. Gently press each one into the muffin tin. Prick the bases with a fork a few times then leave to rest in the fridge for 10 minutes.
Bake in the preheated oven for 10-12 minutes until slightly golden. Allow to cool completely.
For the mini chocolate tarts
Place a heatproof bowl over a pan of simmering water. Add the cream, chocolate, sugar, butter and vanilla. Stir until it all melts together and becomes glossy and smooth.
Pour into the pastry cases and gently tap to level and remove any air bubbles.
Allow to cool slightly, then refrigerate for 2 hours.
Drizzle the tarts with salted caramel sauce, then sprinkle with a little flaky sea salt.
Video
Notes
You can make your own pastry, use store bought shortcrust pastry or buy premade mini tart shells. The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.