Bake in an oven preheated to 175°C for 10–15 minutes. Baking time depends on the size of the shells. The pastry should turn golden but not get too dark. Turn the shells out of the molds and let them cool.

Put the sugar into a large non-stick pot. It's best if the pot is wide but shallow, so the sugar caramelizes over a large surface area.

Turn on the burner and let the sugar melt slowly. A medium, slightly higher heat is enough — don't crank it up to full, or the caramel will burn.

Once almost all the sugar has melted and started to darken, stir the caramel with a wooden spoon. Don't worry about this step — some recipes say not to stir, 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 splatter, 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, then season with salt. Start with just one teaspoon, taste, and add more to your liking, until the salted caramel flavor is just right.

Spoon the caramel into the prepared shells, but only fill them halfway (you can fill a few all the way if you like). Chill in the fridge until the caramel has set.

Bring the cream to a boil in a saucepan. Remove from the heat and break the chocolate into it. Let it sit for five minutes, then whisk until you get a smooth chocolate cream. Pour this over the tartlets that are already half-filled with caramel.

You can decorate the tops of the tartlets with nuts, chocolate, fruit… they taste best if you let them rest for at least 24 hours.