Rum Butterscotch Chocolate Tartlets
1 box or one large tube of Chocolate Moravian Cookies
1 13-oz. jar of Stonewall Kitchen Spiced Rum Butterscotch Sauce
5 tablespoons butter
1/2 cup heavy cream
4 oz. semi-sweet baking chocolate or chocolate chips
6 4-inch tartlet pans with removable bottoms
Preheat oven to 400 degrees.
Using a food processor, crush the Moravian Cookies into fine crumbs. Combine cookie crumbs and butter in a bowl and mix throughly.
Press mixture onto bottom and sides of tartlet pans. Bake for 8 minutes, then let cool.
Fill each tartlet shell with Spiced Rum Butterscotch Sauce, leaving enough room for a layer of chocolate ganache on top. 6 tarts should use up almost the whole jar (leave a bit of extra for the topping). Refrigerate until firm, about 3 to 4 hours.
Now it's time to prepare the chocolate ganache. In a medium saucepan, bring the heavy cream to a boil over medium heat. Put the chocolate into a bowl and pour in the hot cream, allowing it to sit for one minute. With a rubber spatula, stir slowly until smooth. Spoon the ganache onto the tartlets and refrigerate for at least 4 hours.
Before serving, drizzle with the last of the sauce and sprinkle with sea salt.These tartlets should always be served cold.