Salted Caramel and Chocolate Tartlets

Level:
Medium
Makes:
Serves 4

Salted Caramel and Chocolate Tartlets

Ingredients: Salted Caramel and Chocolate Tartlets

  • 120 g
    plain flour
  • 6 spoon(s)
    icing sugar
  • 6 spoon(s)
    cocoa powder
  • 40 ml
    Olive oil

Preparation: Salted Caramel and Chocolate Tartlets

Sift flour, icing sugar and cocoa powder into a mixing bowl. Add olive oil and rub it into the dry ingredients

Ingredients: Salted Caramel and Chocolate Tartlets

  • 20-30 ml
    Hot water

Preparation: Salted Caramel and Chocolate Tartlets

Mix in the water and pinch of salt to form a dough

– combine in a food processor. Wrap in cling film to

chill in the fridge for 30 minutes

Roll out four circles for 8cm diameter tart tins. Remove excess pastry, prick the bases and chill for an hour.

Blind bake the pastry for 15 minutes at 175°C, then uncover and bake for a further 5 minutes

 

Caramel

Ingredients: Caramel

  • 75 g
    brown sugar
  • 75 ml
    Full fat coconut milk

Preparation: Caramel

Heat the brown sugar and separately heat the coconut milk

Ingredients: Caramel

  • 1 spoon(s)
    fine salt

Preparation: Caramel

Once the sugar turns to caramel, take off the heat and stir in the coconut milk and salt. Allow to cool.

Ingredients: Caramel

Preparation: Caramel

Fill each tartlet with a level tablespoon of caramel

Top with melted chocolate and allow to set, garnish with sea salt

 

TOP TIP: For quick pastry, make the dough in a food processor