With your mixer on medium combine butter, sugar and salt until smooth. While mixer is running add the egg. Once everything is combined stop your mixer and scrape down sides. Add flour on low and mix until just incorporated. DO NOT OVERMIX.

On a lightly floured surface dump out dough and divide into two parts, round and flatten into ½” disk. Wrap in plastic wrap and stick in refrigerator for 2 hours or overnight.

Preheat oven to 325 degrees. Remove from refrigerator and roll out to about 1/8” on a lightly floured surface. Place a tart pan on dough and cut a circle about 2” larger than pan. Lift dough and gently slide it into the tart pan, pushing down around edges (do not pull dough to fit) push around edges to trim. Continue rolling and cut and filling until all tart pans are filled. Using a fork prick the bottom of the tart shell making small holes. Stick in the refrigerator for about 15 minutes to firm up. Remove and bake for 8-10 minutes until lightly, lightly brown. Remove and let cool.

In a medium saucepan add candy thermometer and over medium heat whisk together sugar, corn syrup, salt and water and bring to a boil. DO NOT STIR. Watch your thermometer and as soon as you reach 340 degrees remove from heat and dump in butter, cream sour cream and Dave’s syrup it will bubble up and start stirring until smooth.

Pour caramel into cooled tartlet shells and cool slightly, refrigerate until firm about 2-3 hours.

Combine honey, cream and Dave’s Vanilla Syrup in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Add chocolate chips lower heat to low and stir until melted and combined. Remove from heat. Using a ¼ measuring cup scoop up ganache and gently pour on top of each tartlet until it is covered. Place a pinch of sea salt on top of each tartlet.

Place in refrigerator. Remove from refrigerator about 30 minutes before serving.

Serve to your love!