How To Make Double Chocolate And Salt Caramel Tarts



For the pastry:


225g plain flour
110g butter
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:

450g sugar
105g butter
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.

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Roll into a ball and wrap in clingfilm. Chill in the fridge for 30 minutes.

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Slice into 12 equal pieces.

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Roll each piece into a ball and roll out until the thickness of a pound coin.

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Drop each pastry piece into the greased muffin case and trim. Bake for 20 minutes at 180 degrees celsius.

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To make the salt caramel, boil together the sugar and water until it caramelises. Then add in the butter.

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And the cream and salt.

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Pour into the pastry cases and set for 30 minutes.

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To make the ganache, pour boiled cream onto the chocolate and whisk until smooth.

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Pour on top of the caramel and allow to set for 30 minutes in the fridge.

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Melt milk chocolate and pour over the top. Set for a final 30 minutes.

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Now, enjoy.