salted caramel mini tarts

Ingredients :

1 x Empire Pastry Vanilla Bean Shortcrust Sheet, defrosted

1/4 cup 70% Dark Chocolate, melted

Candied Nuts

1/4 cup Pecans or Macadamias

1/3 cup Sugar

1 Tbsp Water

Salted Caramel

1 Cup Sugar

90g Butter (unsalted)

1/2 Cup Thick Cream

Flaked Sea Salt

method:

Step 1: Pre-heat oven to 180°C.

Step 2: Use a 6 cm round cookie cutter to cut and line 8 mini tart shells. Prick each base with a fork and bake for 12 mins until golden.

Step 3: Brush the base of each tart with the melted chocolate. Leave to cool and set.

Step 4: To make the salted caramel (this will make more than required and it can be kept in the fridge for up to two weeks) place the sugar in a saucepan on low to medium heat and bring to a gentle boil. Continue boiling until the sugar has caramelised. Do not stir but swirl the pan from time to time. Take off heat add the cream slowly and stir in the butter. Sprinkle with sea salt.

Step 5: In a small frypan, add the sugar and tbsp water. Over medium heat, swirl the pan to dissolve the sugar, gently boil to caramelise to a dark caramel. Place the nuts on some baking paper on a tray and pour over the caramel. Leave to set then break into chunks.

Step 6: Fill each tart shell with salted caramel and top with a piece of nut caramel.

Notes: Use a stainless steel saucepan for the caramel, rather than a non-stick black based pan. It is easier to see the changes in colour of the sugar when caramelising.