If you like the sweet and salty combo, then I can guarantee that you will LOVE these Pretzel, Caramel, and Milk Chocolate Tarts. The perfect combination of sweet and salty, the perfect amount of sweetness and the showstopper of the party!
Place the butter, powdered sugar, and flour in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until blended and light and fluffy, about 1 minute.
Crumble pretzels in your hand, using a food processor or in a blender (for a more fine consistency). Mix on low speed, raising the speed to medium as the pretzels break down and incorporate into the dough, 15-30 seconds. Add the egg and beat until incorporated, about 30 seconds. Scrape the dough into a 10-inch round tart pan with a removable bottom. Wet your hands and press the dough evenly into the bottom and up the sides of the tart pan. Freeze for about 10 minutes to chill.
Preheat the oven to 350F. When the dough has chilled and is firm to the touch, place it on a rimmed baking sheet. Line with a piece of parchment paper and fill with dried beans, uncooked rice, or pie weights. Bake for 25 minutes, or until the edges of the crust to start to turn golden brown. Carefully remove the paper with the weights and bake for an additional 10 minutes, or until the bottom of the crust looks dry. Let cool on a wire rack to room temperature.
Place the sugar in a large pan with a single handle. Cook over medium-high heat, occasionally shaking the pan, until the sugar starts to melt. Stir the caramel with a wooden spoon or heatproof silicone spatula.
Once the sugar starts to melt and brown on the edges of the pan, stir with a wooden spoon or paddle to make sure all the sugar melts. Continue to cook the caramel until it reaches a deep dark golden brown, the color of an old penny. You don't want to burn it. Remove from the heat and carefully drizzle a little bit of the cream into the caramel while stirring with a whisk. The caramel will steam and bubble, so be careful! Continue to slowly drizzle in the cream, a little bit at a time, stirring with a whisk. Add the butter, 2 tablespoons at a time, stirring until it melts before adding more. Stir in the vanilla. Return to the heat and cook over medium-high heat, stirring until any solids have dissolved. Continue to cook until the caramel reaches 240F (somewhere between the soft-and hard-ball stage). The caramel will start to thicken and look viscous. Stir in the salt and pour the caramel into the tart crust.
Tilt the tart sideways left and right to evenly distribute the caramel over the crust. Let the caramel cool completely before making the chocolate filling about 1 hour.
Adapted from Eat The Love