Ingredients CRUST 3/4 cup All purpose flour 2 tablespoons All purpose flour 2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process) 1/2 cup Unsalted butter (1 stick), room temperature 1/2 cup plus 2 tablespoons powdered sugar 1 large egg yolk FILLING 3 1/2 ounces high-quality milk chocolate (such as Lindt or Perugina) 2 cups heavy whipping cream divided 1/4 cup Unsalted butter (1/2 stick) 1/2 cup plus 2 tablespoons sugar 3 tablespoons water Unsweetened cocoa powder for garnish

Instructions
CRUST:
Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.

Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.

Preheat oven to 375°F. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.

FILLING:
Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.

Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.

Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.

Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated.

Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.

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Yields: 6 Servings
     Bon Appetit magazine, September 2006, page 149


notes:  I made this dish times 20 for my themed chocolate lovers night where I work and it received rave reviews from all 120 people who ate it. The mousse was perfect. I deviated on the caramel and the shell was slightly difficult when it got warm, but I will definately make this again.

I love the taste of it. But still playing with the recipe. First time I made it, the dough just melted and the sides came down - after pressing with the spoon (as recommended), I guess something happened with the nonstick spray (I guess, I wiped it off, by pressing the dough, again as recommended), any way it wouldn't come out of the form. So now, I roll it out and blind bake it - which works perfectly.

Now to the caramel - out of three times I made it, it only came out with the right consistency once. The third batch is in the refrigerator now - waiting to harden up, since it wouldn't do it at the room temperature... But really, that one time when everything came out well, it was a perfect recipe and I just love the taste. I also agree with people who says that for the richness 6 tarts are too little. It should be at least 8 or even less, but then you'll need more dough... Oh boy...

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