Salt Caramel Tarts

Ingredients:

For the Pastry

• 115g plain flour
• 15g cocoa powder
• 50g caster sugar
• 75g salted butter
• 1 medium egg yolk

For the Filling

• 125g caster sugar
• 30ml golden syrup
• 50g salted butter
• 60ml double cream

For the Chocolate Ganache

• 75g Dr. Oetker Fine Cooks’ Extra Dark Chocolate
• 40g salted butter
• 5ml sea salt flakes

Method:

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
2. To make the pastry, sieve the flour and cocoa into a bowl.
3. Stir in the sugar and then use your fingers to rub in the butter until the mixture resembles breadcrumbs.
4. Add the egg yolk and use your hands to form firm pastry dough.
5. Gently knead on a lightly floured surface then roll it out.
6. Cut out 8 x 10cm (4inch) circles, re-rolling as necessary and use to line 8 x 8cm (3 ¼ inch) loose-bottomed fluted tart tins.
7. Trim the edges of the pastry and chill for 30 minutes.
8. Line each tart with a small piece of baking parchment and fill with baking beans (you could also use raw rice).
9. Bake for 10 minutes and then remove the parchment and filling.
10. Prick the bases with a fork and return to the oven for a further 7-8 minutes or until the pastry is cooked through.
11. Leave to cool in the tins before removing and placing on a wire rack.
12. To make the filling, put the sugar and syrup in a saucepan filled with 60ml (4 tbsp) of water and stir until melted.
13. Cook for 4-5 minutes until you have a richly golden and caramelised.
14. Remove from heat and stir in the butter and cream.
15. Once the mixture begins to bubble, pour into pastry cases and allow to cool completely.
16. For the ganache, melt the Extra Dark Chocolate in a small saucepan with the butter and 15ml (1tbsp) water.
17. Heat gently, stirring occasionally, until melted together – do not boil.
18. Carefully spoon a thin layer of the ganache over each tart, and gently tap on the work surface to smooth the surface.
19. Chill for at least 1 hour to set.
20. To serve, let the tarts stand at room temperature for 20 minutes then sprinkle each with a tiny pinch of salt flakes.

Chef’s note: To save time, use 250g ready-made sweet shortcrust pastry instead of making your own.