Salted chocolate caramel tarts

Fairlady
6 servings Prep: 20 mins, Cooking: 15 mins

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (3)

prepared dough
200 g dark chocolate — Lindt, sea salt
1 caramel — spread
Tap for ingredients
Tap for ingredients

Method:

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

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.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.