Chocolate sablé sandwich cookies with salted caramel ganache

In a food processor, process butter, salt, sugar and almond powder until smooth. With a stand mixer, the butter must be very soft but not melted.

Add the egg, cocoa powder and half the flour; pulse a few times, add the remaining flour and mix until combined.

Chill and roll later, or roll into 3 mm thick sheets between parchment and a silicone mat and freeze. Keeps frozen days or weeks.

Once frozen, cut out discs matching the tart rings, about 8 cm diameter. Freeze until ready to bake; reroll the scraps to 3 mm sheets and freeze.

Bake about 14 minutes at 350F / 180C on a perforated silicone baking mat.

Heat the heavy cream, corn syrup and honey.

Make a dry caramel: cook the sugar without water to a dark amber; turn off the heat and carefully pour in the hot cream, whisking constantly.

Add the caramel to the milk chocolate and cocoa butter, mix well and cool to 122F / 50C.

Add the butter to make an emulsion.

Rest the ganache at room temperature; at 73F / 23C fill the cookies.