For the pastry:
225g plain flour
80g caster sugar
1 large egg
For the dark chocolate ganache:
250g dark chocolate
250ml double cream
1/2 tsp salt
For the salt caramel:
180ml double cream
1 tsp salt
For the top:
300g milk chocolate
First, pour in the flour and butter into a blender.
Then the caster sugar and egg. Blend until smooth and the dough comes together.
Roll into a ball and wrap in clingfilm. Chill in the fridge for 30 minutes.
Slice into 12 equal pieces.
Roll each piece into a ball and roll out until the thickness of a pound coin.
Drop each pastry piece into the greased muffin case and trim. Bake for 20 minutes at 180 degrees celsius.
To make the salt caramel, boil together the sugar and water until it caramelises. Then add in the butter.
And the cream and salt.
Pour into the pastry cases and set for 30 minutes.
To make the ganache, pour boiled cream onto the chocolate and whisk until smooth.
Pour on top of the caramel and allow to set for 30 minutes in the fridge.
Melt milk chocolate and pour over the top. Set for a final 30 minutes.