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For the tartlet crusts:
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Preheat oven to 300 F. Use cooking spray to coat two 24-count mini muffin tins, and place tins on a cookie sheet.
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In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.
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Add the all purpose flour and rice flour, mixing until just combined. Scrape down the sides of the bowl as needed.
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Drop by rounded teaspoons into the mini muffin tin, then press against the sides as far up as possible.
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Bake for 15 minutes or until a light golden brown. Remove pans from oven and set on a rack.
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Let the shells cool in pans. Using a paring knife, run knife around the edge of each shell until they release.
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For the salted honey-vanilla caramel:
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Line a 9x9x2-inch baking pan with buttered parchment paper. Set aside.
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Melt butter over low heat in a heavy saucepan. Then add the brown sugar, sweetened condensed milk, corn syrup and honey.
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Cook over medium heat and stir frequently until the mixture reaches 238 F on a candy thermometer. Stir in vanilla and sea salt.
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Pour about 1 1/2 cups into a glass Pyrex measuring cup and pour the remainder into the prepared pan.
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Let the caramel cool in the measuring cup until it isn't molten lava, about 15 minutes.
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While still liquid, fill the cooled tart shells almost to the top with the caramel in the measureing cup. Let them cool completely.
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Pour any unused caramel into the prepared pan with the rest of the caramel. This caramel recipe could easily be halved, but I like to have extra caramel for snacking and I prefer to use up the whole can of milk. Use the caramel in the sheet pan for whatever you like.
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For the chocolate ganache:
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In a microwave safe bowl, combine 1/2 cup chocolate chips with 2 tablespoons heavy cream. On full power, melt in microwave for about 30 seconds.
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Spread chocolate on tops of cooled tartlets.
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Wait about 1/2 hour to an hour and sprinkle tops lightly with additional sea salt.
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Makes approximately 48 tartlets.
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Caramel recipe adapted from Better Homes and Gardens.
