Salted chocolate caramel tarts

6 servings Prep: 20 mins, Cooking: 15 mins

By Food24 May 04 2015
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Ingredients (3)

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

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