Preheat oven to 350 degrees F.
Using a stand mixer or large bowl and hand mixer, combine egg, butter and cake mix on low speed until mixture is thick and crumbly.
Press about 1 1/2 tablespoons of dough into each mini tart mold (we used this one from Wilton), covering the bottom and sides in a thick, even layer. Bake for 10-12 minutes, or until edges are crispy and middle is slightly firm to the touch. Press bottom of tart shells down if puffy (we used the back of a shot glass) and set aside to cool completely.
Once cool, turn tart pan over onto a baking sheet, cutting board, or parchment paper. Use a spatula or spoon to tap firmly on the back of each mold to release tart.
Heat brown sugar and ½ cup butter over medium heat in a large skillet, stirring gently for 8 minutes. Stir in bourbon, vanilla and cream, and then increase heat to high and bring mixture to a boil. Boil for 60 seconds, stirring continuously. Remove finished caramel from heat and stir in sea salt.
Fill cooled tartlet shells just below the edge with caramel, and allow to caramel to fully cool.
Melt dark chocolate and butter or oil together in a double boiler (or in the microwave). Coat tartlet tops with melted chocolate, allow to harden in the fridge for 5-10 minutes, then sprinkle with sea salt to taste.
Pour yourself a drink and dig in!
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