Pre-heat the oven to 180°C and grease 8 small tartlet pans. Beat the butter and castor sugar together until creamed.Sift the cake flour, corn flour and salt and add to the dough. Mix to from a stiff dough.Press the dough into the bottom and sides of the pans and prick the dough with a fork. Bake in the preheated oven for approximately 18 minutes or until golden brown. Remove from the oven and let the cases cool down in the tartlet pans. Make the caramel layer; place the butter, syrup, condensed milk and sugar into a heavy based saucepan.Bring to a boil, reduce the heat and simmer for 5 minutes. Stir all the time to make sure that the mixture does not burn.Remove from the heat, add a pinch of sea salt flakes and stir to combine. Cool down slightly.Spoon the salted caramel into the baked shortbread cases.Melt the chocolate over boiling water or in the microwave and spread over the caramel layer.Serve the tartlets with an extra sprinkling of sea salt flakes.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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