Salted Caramel and Chocolate Tartlets

Recipe

ingredients	preparation
120g plain flour 6spoon(s) icing sugar 6spoon(s) cocoa powder 40ml olive oil	Sift flour, icing sugar and cocoa powder into a mixing bowl. Add olive oil and rub it into the dry ingredients
20-30ml hot water	Mix in the water and pinch of salt to form a dough – combine in a food processor. Wrap in cling film to chill in the fridge for 30 minutes
Roll out four circles for 8cm diameter tart tins. Remove excess pastry, prick the bases and chill for an hour. Blind bake the pastry for 15 minutes at 175°C, then uncover and bake for a further 5 minutes

ingredients

preparation

Sift flour, icing sugar and cocoa powder into a mixing bowl. Add olive oil and rub it into the dry ingredients

Mix in the water and pinch of salt to form a dough

– combine in a food processor. Wrap in cling film to

chill in the fridge for 30 minutes

Roll out four circles for 8cm diameter tart tins. Remove excess pastry, prick the bases and chill for an hour.

Blind bake the pastry for 15 minutes at 175°C, then uncover and bake for a further 5 minutes

ingredients	preparation
75g brown sugar 75ml Full fat coconut milk	Heat the brown sugar and separately heat the coconut milk
1spoon(s) fine salt	Once the sugar turns to caramel, take off the heat and stir in the coconut milk and salt. Allow to cool.
crushed sea salt flakes 100g 811NV	Fill each tartlet with a level tablespoon of caramel Top with melted chocolate and allow to set, garnish with sea salt
TOP TIP: For quick pastry, make the dough in a food processor