Chocolate & Salted Caramel Tarts

Thin and crisp pastry tart bases filled with salted caramel and topped with smooth chocolate ganache.

INGREDIENTS

Butter 115g
Sugar 130g
Egg 1 large
Vanilla Essence 1 teaspoon
Cake Flour 300g
Baking Powder 1 teaspoon
Salt pinch

Dark Chocolate 220g
Butter 2 tablespoons
Cream 180ml

Castor Sugar 115g
Glucose 45g
Cream 100g
Salt pinch
Butter 20g

METHOD

To make the pastry tart bases, cream the butter and sugar, add egg and vanilla essence and beat until light. Sift in the cake flour, baking powder and salt, mix well. Roll out to approximately 2mm thick.

Bake at 180°C for 10 to 15 minutes.

Remove from the oven and allow to cool.

To make the chocolate ganache, chop the chocolate evenly and place in a bowl. Put the cream and butter in a saucepan and heat until it is just about to boil, then pour over the chocolate and stir well until chocolate is melted and combined with the cream. Allow to cool slightly.

To make the caramel, heat the castor sugar and glucose in a pot until golden. Warm the cream slightly and add to the molten sugar, whisking well until there are no lumps, add the butter and a pinch of salt, stir well and sieve into another bowl and let it cool slightly.

To assemble, pour the caramel into the pastry tart bases, cover with the chocolate ganache and then allow to set.