Bake in an oven preheated to 175 °C for 10–15 minutes. Baking time depends on the size of the shells. The dough should turn golden but shouldn't get too dark. Remove the shells from the molds and let them cool.

Put the sugar into a large non-stick pot. It's best if the pot is wide but not too deep, so the sugar can caramelize over a large surface area.

Turn on the burner and let the sugar melt slowly. Medium, slightly-above-medium heat is enough — don't turn the heat up to full, or the caramel will burn.

Once most of the sugar has melted and starts to darken, stir the caramel with a wooden spoon. Don't worry — some recipes suggest not stirring, but it's better to have a few lumps in the caramel (they'll melt anyway) than to end up with burnt caramel.

Take the pot off the heat and add the butter to the caramel. It will spatter, so be careful! Stir it in, then mix in the hot cream. Return to the heat and cook gently together until any lumps have dissolved.

Set the caramel aside for a moment to cool slightly. Season with salt — start with just one teaspoon, taste, then add more salt to taste, until the salted caramel flavor is just right for you.

Spoon the caramel into the prepared shells, but only fill them halfway (some can be filled all the way). Chill in the fridge until the caramel has set.

Bring the cream to a boil in a pot on the stove. Remove from the heat and break the chocolate into it. Let stand for five minutes, then whisk until you get a smooth chocolate cream. Pour this over the tartlets, on top of the set caramel, to fill them the rest of the way.

Decorate the tops of the tartlets with nuts, chocolate, fruit — whatever you like. The tartlets taste best after resting for at least 24 hours.