Blueberry Salted Caramel Tarts

Directions

Tart Crust

1. Preheat oven to 300 degrees F.
2. In a bowl, combine graham cracker crumbs, brown sugar, granulated sugar, and melted butter. Mix until crumbs are fully moist and can be packed down together.
3. In a lined mini muffin tin, scoop about 1 tablespoon of crust and pat down.
4. Bake crusts for 5-8 minutes.
5. Remove from oven and set aside.

Salted Caramel Sauce

1. Add sugar to a saucepan and cook over medium heat, stirring constantly with a wood spoon to avoid burning sugar. Cook sugar until it is thick and amber-colored.
2. Add butter in and carefully stir immediately.
3. After butter has been added, slowly pour heavy cream into caramel, stirring constantly. Once cream has been added, let caramel boil for a minute, then remove from heat.
4. Stir in salt, then let caramel cool (caramel will thicken as it cools down).

Blueberry Caramel Mousse

1. In a bowl, dissolve gelatin in cold water. Let mixture sit for a few minutes to thicken.
2. Add hot water to bowl to melt thickened gelatin. Set aside to cool.
3. In a bowl, whip cream until stiff, then add gelatin mixture and stir.
4. Add in caramel sauce and blueberries, and mix.

Assembling the tarts

1. Using a piping bag, pipe caramel on top of tart crust.
2. Using a spoon or piping bag, add a dollop of mousse to each tart crust.
3. Drizzle with caramel sauce.
4. Sprinkle with coarse sea salt and blueberries.