Salted Caramel and Chocolate Tarts
Prep: 20 mins
Cook: 15 mins + Cooling
Servings: 12
Impress your guests with this indulgent dessert made with just a handful of ingredients.
TIP: Store in an airtight container in a cool place.
Ingredients
- 12 Pampas Sweet Shortcrust Tart Cases
- ¼ cup (80g) caramel spread
- ¼ tsp sea salt flakes, plus extra to sprinkle
- 190g dark chocolate, chopped
- ½ cup (60ml) cream
Method
- Preheat oven to 180˚C or 160˚C fan-forced. Place tart tins on a large baking tray. Bake for 10 minutes. Cool.
- Place caramel in a small bowl and add salt. Spoon into a snap lock bag. Snip off corner and pipe over base of tarts.
- Place chocolate in a medium bowl. Bring cream to the boil in a small saucepan. Pour over chocolate. Stand for 5 mins. Gently whisk until combined. Spoon into a snap lock bag. Snip off corner and pipe over caramel to cover. Stand in a cool place for 1 hour or until set. Sprinkle caramel tarts with a little salt. [You could spread and drizzle over chocolate but piping makes it much easier]
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