Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
2. Step
In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
3. Step
In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
4. Step
Freeze for 2 hours.
5. Step
In a medium saucepan, heat sugar and water until amber brown. Do not stir!
6. Step
Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
7. Step
Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
8. Step
Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
9. Step
Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
10. Step
Sprinkle the tarts with some sea salt to balance sweetness if desired.
