Chocolate Caramel Tarts
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
On "Martha Bakes," Martha doubled this recipe to make one 9-inch round tart and six 4 1/2-inch round tarts (with 1 cup caramel sauce left over). Alternatively, you could double the chocolate tart dough and make twelve 3 3/4-inch tarts. Martha also used parchment and dried lentils when baking the shells, and she topped her tarts with fleur de sel.