01/01/2020

Salted Caramel Chocolate Tartlets

Sweet, sticky, salty and chocolaty mouthfuls of deliciousness.

Makes:

24 Prep Time: 30 minutes

Cooking Time: 15-20 minutes

Download Recipe PDF

Ingredients

1 ½ cups sugar
½ cup water
50g butter, cubed
300ml bottle cream
sea salt, to taste
100g dark chocolate, broken into pieces
24 pre-baked shortcrust pastry tartlets*
grated chocolate and sea salt flakes, for serving
SWEET SHORTCRUST PASTRY TARTLETS*
2 cups plain flour
2 tablespoons sugar
150g chilled butter, cubed
2-3 tablespoons chilled water

Method

Heat sugar and water together, stirring until dissolved. Bring to the boil, without stirring, and cook until a golden toffee is formed. Carefully stir in butter and 1 cup cream until combined and allow to cool. Season to taste with salt.
Gently melt chocolate and remaining cream together and allow to cool. Fill tartlets with a teaspoon of caramel and a dollop of chocolate ganache. Refrigerate until set. Serve sprinkled with grated chocolate and salt flakes.
PASTRY TARTLETS Place flour, sugar and butter in a food processor and blend until mixture resembles breadcrumbs. Add water and blend briefly until the mixture just forms a ball. Turn out onto a floured surface and knead lightly until smooth. Roll into a ball, flatten slightly and refrigerate wrapped in plastic wrap for 10 minutes. Roll out to 2mm thickness and use an 8cm round cutter to cut out circles to press into 24 x 7cm wide patty pans, re-rolling pastry as necessary. Alternatively, divide pastry into 24 pieces, roll into balls and then press into pans. Prick well with a fork and bake at 180°C for 10-12 minutes until golden. Allow to cool and use as required.

Tips

*Use 24 small store-bought tartlet shells if you don’t have time to make pastry from scratch.
STYLING Use a vegetable peeler to shave chocolate into small curls.
DRINK Espresso

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