Transfer caramel spread to microwaveable container and heat on medium high for 30 seconds until runny.

Place tart shells on a tray and pour the caramel into each shell until it comes up ⅔ of the way up.

Place the tray in the fridge for the caramel to set, around 20 minutes.

Heat the dark chocolate in the microwave in bursts of 30 seconds until melted.

Pour the chocolate on top of each tart and finish off with a generous sprinkle of sea salt.

Return the tray briefly to the fridge for the chocolate to set, and then serve!