Since the "Make it Mini" Challenge, I've been hooked on mini desserts. The cover of Saveur #119 featured a regular sized Chocolate Caramel Tart and I decided to modify the recipe and make tartlets for a Spanish Tapas party, using Caro Dark Chocolate from Spain for the ganache and a sprinkling of Mediterranean sea salt on the top. These were so incredible, I had to share! I bet these ingredients and flavors would combine wonderfully for ice cream...maybe I'll try that this weekend!
You can see more photos and the recipe on "There's a Newf in My Soup!"