Salted Caramel and Chocolate Tartlets
Recipe
Salted Caramel and Chocolate Tartlets
ingredients | preparation |
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Sift flour, icing sugar and cocoa powder into a mixing bowl. Add olive oil and rub it into the dry ingredients |
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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
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Caramel
ingredients | preparation |
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Heat the brown sugar and separately heat the coconut milk |
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Once the sugar turns to caramel, take off the heat and stir in the coconut milk and salt. Allow to cool. |
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Fill each tartlet with a level tablespoon of caramel Top with melted chocolate and allow to set, garnish with sea salt
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TOP TIP: For quick pastry, make the dough in a food processor |