Preheat oven to 375 degrees and if using homemade pastry, form into 12 muffin tins; if using premade tarts arrange them on a baking sheet.

Pierce the bottom of each tart shell a couple of times with a fork.

Bake for 12 minutes, remove from oven and allow to cool.

Meanwhile, for the chocolate filling, heat the cream in a medium sized microwave safe bowl for 1 minute. Remove from microwave and add the chocolate chips and butter. Stir until chocolate is melted and mixture is smooth.

Pour into cooled tart shells, and chill in refrigerator until set.

For the Caramel, pour the sugar in a mound in the centre of a heavy bottom saucepan.

Add the water, cover and bring to a boil without stirring or disrupting the pan. This should take anywhere from 4 to 5 minutes using medium heat.

Remove the lid and continue to cook, not stirring but swirling the pan often, until the mixture turns a deep amber colour.

Using a candy thermometer set to caramel (340 to 350 degrees) is a handy helper.

When you have achieved this stage immediately remove from heat, and wearing oven mitts slowing whisk in cream (it will really steam up - hence the reason for the oven mitts!).

When you have a smooth mixture, add butter and vanilla and stir until combined.

Allow the caramel to cool for about 20 minutes.

Spoon over set chocolate tarts.

Return to the refrigerator to set caramel.