Chocolate Tartlettes (and I'm giving in)

I give in, but I'm changing the rules...

The first however many people to respond to this post will get something made by me! My choice. For you. This offer does have some restrictions and limitations:

1- I make no guarantees that you will like what I make!

2- What I create will be just for you.

3- It'll be done sometime this year.

4- You have no clue what it's going to be. It may be a story. It may be a joke book, autographed picture of myself, handmade bag, or a little invention of my own!I may bake you something and mail it to you. Who knows? ***My rule change: Well, of course, you know it will be food. If you live not close to me, it'll be something that ships well. I also want you to give me an adjective or noun to describe what I'll make for you. An ingredient, a flavor, a feeling, a season, a shape. Be creative, be specific!***

I'm nixing this rule, but if you really want to re-post, go ahead. (The catch is that you must re post this on your blog and offer the same to the first 5 people who do the same on your blog. The first 5 people to do so and leave a comment telling me they did, win a homemade gift by me! Oh, and be sure to post a picture of what you win when you get it! Sounds like fun, right? So, let's play! )

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You can't tell, but the tartlettes also have a layer of caramel cream on the bottom. I gave the tartlettes to a friend, so I couldn't cut into them to show you, so you'll just have to trust me ;)

Chocolate Tartlettes

Crust
1/2 c crushed Oreos
2 c flour
1/4 t salt
1/2 c shortening
1/2 c ice water

Cut the shortening into the oreos, flour and salt. Cut in the water. Knead briefly until the dough comes together (you may need extra flour). Refrigerate for at least 1/2 hour. Roll out dough and pre-bake for 15 min at 350 F.

Caramel Layer
adapted from Eric Kayser’s Sweet and Savory Tarts
150 g sugar
125 g cream
pinch salt
1 whole egg
1 egg yolk
1 T flour

Heat the cream and salt on the stove. Meanwhile, dry cook the sugar until it is caramelized. Pour the cream over the caramel, stir until combined. Let cool slightly. Whisk the egg, yolk, and flour together. Slowly pour the caramel into the egg mixture, stirring so it doesn't curdle. Pour into the cooked tart shells and cook for another 15 min at 350 F.

Chocolate Bavarian
found here

Pour the chocolate onto the cooled caramel filled tart shells.

Italian Meringue
150 g sugar
75 g water
110 g eggwhites

Melt the sugar and water on the stove until it reaches 245 F. Start beating the eggwhites when the sugar reaches 225 F. Beat to soft peaks. Add the sugar syrup and continue beating for another 10, until the meringue cools. Spoon on top of the chocolate layer. Brown with a kitchen torch.