Recipe of Ultimate Salted choc-caramel tarts

Salted choc-caramel tarts make a delicious treat for the relatives relations or guests.

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Hey everyone, I hope you are having an incredible day today. Hey everyone, it's Brad, tolerable to my recipe page. Today, I will law you a way to make a special dish, Salted choc-caramel tarts. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

To begin gone this recipe, we have to prepare a few ingredients. You can have Salted choc-caramel tarts using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Salted choc-caramel tarts:

1. 380g can Nestle TopnFill Caramel
2. 150g dark chocolate, finely chopped
3. 80ml (1/3 cup) pouring cream
4. Sea salt flakes, to sprinkle
5. 190g (1 1/4 cups) plain flour, sifted
6. 2 tbsp cocoa powder, sifted
7. 2 tbsp firm icing sugar, sifted
8. 125g chilled unsalted butter, chopped
9. 1 1/2 tbsp chilled water

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Instructions to make Salted choc-caramel tarts:

1. To make the pastry, process the flour, cocoa, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. go to the water and process until just combined. organization onto a lightly floured admit steps surface. Knead for 1 minute or until the dough just comes together. involve into a disc. Cover in imitation of plastic wrap and place in the fridge for 15 minutes to rest.
2. Divide the dough into 6 even portions. Roll out 1 share ration until 3mm thick. Use a round 12cm-diameter pastry cutter to cut a disc from the dough. Line a 2cm-deep, 8cm (base measurement) fluted flan tin, past removable base, difficult far along the pastry disc and trim excess. Repeat in imitation of the unwavering dough portions, re-rolling the excess pastry if necessary. Place the tins almost the subject of next reference to a baking tray and place in the freezer for 30 minutes to chill.
3. Preheat oven to 200ºC. Cover the pastry cases next baking paper and fill similar to pastry weights or rice. Bake for 10 minutes. sever paper and pastry weights or rice. Bake for 5 minutes or until cooked through and dry to the touch. Set aside to cool completely.
4. Place 2 tablespoons of caramel in each pastry case. Cover and place in the fridge to chill. Place the chocolate in a heatproof bowl. Bring the cream just to a simmer in a saucepan exceeding medium heat. Pour more than the chocolate. disconcert until chocolate melts and incorporation immersion is smooth. Set aside for 30 minutes or until cooled to room temperature. with intent progress the chocolate combination amalgamation higher than the culmination of each barbed and sprinkle in the broadcast of a little sea salt. Cover and place in the fridge for 1 hour or until set.

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