Salted Caramel and Chocolate Cups

Directions

Pre-heat the oven to 180°c.

Make the pastry as per recipe instructions then roll out on a floured surface.

Using a round cookie cutter of approximately 10cm in diameter, cut rounds out of the dough (to fit into a muffin tin's holes).

Carefully press the pastry into the hollows of a muffin tin then place in the fridge to chill for 15 minutes.

After 15 minutes, prick the bottom of each pastry case with a fork and place in the oven.

Allow to bake for 15-20 minutes until golden brown and crisp.

Remove from the oven and set aside to chill.

To make the salted caramel, follow recipe instructions then pour the hot caramel into the pastry cases, filling them ¾ of the way.

Place the pastry cases in the fridge for the caramel to set.

(The remaining salted caramel can be kept in a jar in the fridge.)

To make the chocolate ganache, melt the chocolate and cream together over a double boiler until smooth and glossy.

Pour the chocolate ganache over the caramel, filling the tarts completely then place back into the fridge to continue setting (at least 30 minutes) before serving.

These tarts can be made up to 24 hours in advance and kept in the fridge.