Salted Caramel Tarts
115g (4oz) plain flour
15g (1/2oz) cocoa powder
50g (2oz) caster sugar
75g (3oz) salted butter
1 medium egg yolk
For the Filling:
125g (4 1/2oz) caster sugar
30ml (2tbsp) golden syrup
50g (2oz) salted butter
60ml (4tbsp) double cream
For the Chocolate Ganache:
75g (3oz) Dr.Oetker Fine Cooks' Extra Dark Chocolate
40g (1 1/2oz) salted butter
5ml (1tsp) seasalt flakes
- Preheat the oven to 200°C (180°C Fan,Gas Mark 6).
- For the pastry, sift the flour and cocoa into a bowl.Stir in the sugar and rub in the butter to form a mixture that resembles fresh breadcrumbs. Mix in the egg yolk and bring the mixture together with your hands to form a firm pastry dough. Knead gently on a lightly floured surface then roll out thinly. Cut out 8 x1Ocm (4inch) circles, re-rolling as necessary and use to line 8 x 8cm(3 1/4 inch) loose bottomed fluted tart tins. Trim the edges and chill for 30 minutes.
- Line each tart with a small piece of baking parchment and fill with baking beans or raw rice. Bake for 10 minutes then carefully remove the parchment and beans or rice, prick the bases with a fork and return to the oven for a further 7-8 minutes until the pastry is cooked through. Leave to cool in the tins before removing and placing on a wire rack.
- For the filling, put the sugar and syrup in a saucepan with 60ml (4tbsp) water. Stir over a low heat until melted.Bring to the boil and cook for 4-5 minutes until richly golden and caramelised.
- Immediately remove from the heat and stir in the butter and cream, taking care as the mixture will hiss and bubble, then pour into the pastry cases.Leave to cool completely.
- For the ganache, break the Extra Dark Chocolate into pieces and put in a small saucepan with the butter and 15ml (1tbsp) water. Heat gently, stirring occasionally, until melted together - do not boil.
- Carefully spoon a thin layer of the ganache over each tart, tapping gently on the worksurface to smooth the surface. Chill for at least 1hour to set.
- To serve, stand at room temperature for 20 minutes then sprinkle each with a tiny pinch of salt flakes.
For a short cut version, use 250g (9oz) ready-made sweet shortcrust pastry instead of making your own