Dark chocolate tartlette with salty caramel and pistachio

### Ingredients:

#### For the mass:
- 200g of wheat flour
- 25g of cocoa powder
- 75g of icing sugar
- 1 pinch of salt
- 100g of cold butter, cut into cubes
- 1 large egg, beaten

#### For the stuffing of Salgado caramel:
- 200g of sugar
- 90g of unsalted butter
- 100ml of fresh cream
- 1 teaspoon of salt flower
- Vanilla extract to taste

#### to the dark chocolate ganache:
- 200g of dark chocolate (70% cocoa), chopped
- 200ml of fresh cream

#### To decorate:
- Lightly toasted and chopped pistachios
- Salt flower (optional)

### Preparation:

#### Preparing the pasta:
1. In a food processor, combine wheat flour, cocoa powder, icing sugar and salt.Pulse until everything is well mixed.
2. Add the cold butter and pulse until the mixture looks like a thick crumbs.
3. Gradually add the beaten egg and continue pulsating until the dough begins to form.
4. Remove the dough, form a ball, flat on disc, wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven at 180 ° C.
6. Remove the dough from the refrigerator, open with a roll on a floured surface and cover small forms of tartelette, pressing on the edges.
7. Chop the base with a fork, cover with butter paper and fill with pie weights.Bake for 15 minutes.Remove weights and paper and bake for another 5 minutes.Let cool.

#### Preparing Salgado caramel:
1. In a medium pan, melt sugar over medium-high heat until a dark golden caramel.
2. Add the butter and mix vigorously (beware of steam).
3. Gradually add the cream, the salt flower and the vanilla extract, continuing to move.Bring to a boil until the mixture is homogeneous and smooth.
4. Remove from heat and let cool just before pouring over the foundations of the already baked taver.

#### Preparing the chocolate ganache:
1. Heat the cream in a pan until almost boil.
2. Pour the hot cream over the chopped chocolate and let stand for 1-2 minutes.
3. Mix well until the chocolate melts completely and the mixture is smooth.

#### Setting the tartlettes:
1. Pour the chocolate ganache over the already signed salty caramel filling.
2. Let the ganache be based and harden just before decorating with chopped pistachios and a little more salt flower if desired.

Let it cool for at least one hour before serving.This dessert is a perfect combination of intense flavors and textures that will surely impress your guests at any sophisticated event!