Place oats, Windsor® Fine Sea Salt, and brown sugar in a food processor and pulse until finely ground.
Add butter and water and pulse until dough is sticky (30 seconds).
Divide and press dough into 12 individual mini tart tins or lined muffin tins.
Bake at 375°F (190°C) for 10-15 minutes.
Let cool. Remove from tins before filling.
Put sugar and water in a heavy saucepan on medium-high heat. Stir just until the sugar is dissolved and reaches a hard boil. Have a cup of water to help brush down the inside of the pot, so no crystals form.
Let boil undisturbed watching carefully until syrup turns a golden brown colour.
Remove from heat and add butter, cream and Windsor® Fine Sea Salt, stirring constantly until combined, set aside and let cool.
Dissolve gelatin in 1/4 cup (60 mL) cold water and let sit for 2 minutes.
Add 1/4 cup (60 mL) boiling water to melt it and let cool slightly. Meanwhile, in a medium bowl, whip the cream until stiff, add the cooled gelatin, stir to incorporate.
Then add 1/3 cup (75 mL) of the cooled caramel and 1 cup (250 mL) of the blueberries stir gently to incorporate.
Spoon 1/2 teaspoon (2 mL) of the caramel in the bottom of the tart shell and spread lightly. Spoon mousse into each tart and spread evenly.
Drizzle extra caramel over the top and add extra blueberries then sprinkle with a pinch of Windsor® Coarse Sea Salt. Refrigerate until ready to serve.