|200 g||dark chocolate — Lindt, sea salt|
|1||caramel — spread|
Preheat the oven to 200ºC.
Knead the dough lightly until softened. Flour a rolling pin and roll out the dough on a lightly floured surface until 5mm thick.
Cut rounds to fit six 10cm diameter fluted tart tins. Place a pastry round into the tin, press down lightly to take the shape of the tin and, using a sharp knife, cut off the excess pastry, pressing against and away from the rim with the knife edge. Prick the base with a fork and place in the freezer for 15 minutes.
Bake for 15 minutes or until golden. Cool on a wire rack.
Melt chocolate in a bowl suspended over a pot of barely simmering water. Spoon the caramel into the tart cases. Spoon and smooth over the melted chocolate and refrigerate until set.
Text and image: Fairlady