Salted Caramel Tarts
10Serves
MediumDifficulty
45 MINSPreparation
30 MINSCooking
Chocolate and salted caramel are one of life's greatest pleasures. Combine them in these delicious tarts for a more refined take on chocolate caramel slice.
Ingredients
230g plain flour
20g cocoa powder
50g icing sugar
125g chilled butter
1 egg yolk
30ml chilled water395g can sweetened condensed milk
60ml golden syrup
60g butter, extra
1g sea salt
150g dark chocolate, chopped
100ml thickened cream (35% milk fat)
5g sea salt, extra
20g cocoa powder
50g icing sugar
125g chilled butter
1 egg yolk
30ml chilled water395g can sweetened condensed milk
60ml golden syrup
60g butter, extra
1g sea salt
150g dark chocolate, chopped
100ml thickened cream (35% milk fat)
5g sea salt, extra
Method
- To make the pastry, process flour, cocoa, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until just combined. Press the dough together into a ball, flatten into a disk, cover with cling wrap and refrigerate for 15 minutes.
- Divide dough into 10-12 even portions. Roll out each portion until 3mm thick. Line a 2cm deep 7 cm fluted flan tin, with removable base, with the pastry and trim excess. Repeat with remaining pastry, re-rolling any excess pastry, if necessary. Place tins on a baking tray and chill in freezer for 30 minutes.
- Cover each pastry shell with baking paper and fill with pastry weights. Bake at 200°C for 10 minutes. Remove weights and paper and bake for a further 5 minutes or until cooked through and try to the touch. Cool completely.
- To make the caramel, combine all ingredients in a saucepan over medium-low heat. Cook, stirring for 8-10 minutes or until golden. Spoon caramel evenly over each pastry case. Cool.
- To make the chocolate ganache, place chocolate and cream in a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over the caramel. Refrigerate to set.
- Remove tarts from fridge 30 minutes before serving, and sprinkle with extra sea salt.
Handy Tips
Tip: If sea salt is unavailable, just add table salt to the caramel only.
Pastry can be made ahead and frozen, for up to a month.
Pastry tart cases can be cooked ahead of time and refrigerated overnight.