Salted Caramel Chocolate Tartlets
Sweet, sticky, salty and chocolaty mouthfuls of deliciousness.
|Preparation Time:||30 minutes|
|Cooking time:||15 minutes|
- 1 ½ cups sugar
- ½ cup water
- 1 cup cream
- 50g butter, cubed
- sea salt, to taste
- 100g dark chocolate, broken into pieces
- 1/3 cup cream, extra
- 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
- 1-2 tablespoons chilled water
Heat sugar and water together, stirring until dissolved. Bring to the boil, without stirring, and cook until a golden toffee is formed. Stir in cream and butter until combined and allow to cool. Season to taste with salt. Gently melt chocolate and extra 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.
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 a 9cm round cutter to cut out circles to press into 24 x 7cm wide patty pans, re-rolling pastry as necessary. Prick well with a fork and bake at 180°C for 10-12 minutes until golden. Allow to cool and use as required.