> Recipes > Chocolate tart

Salted caramel chocolate tarts

by Helen Jessup
Salted caramel chocolate tarts

Salted caramel chocolate tarts

PT1H

Why not try?

Who doesn’t like chocolate? I’m sure there are people out there, but the majority of people love chocolate in one form or another. My brother used to hire out chocolate fountains, and this is when I first discovered the delights of the Belgian chocolate brand Callebaut, who supplied milk or dark chocolate for the fountain in huge 10kg bags. Belgian chocolate has such a creamy smoothness about it and can be used in baking, chocolate making or just for eating.

In these tarts I’ve used dark Belgian chocolate to give a deliciously rich and moreish filling that compliments the sweet caramel perfectly. If you’re not into the whole sweet and salty combination then walk away now. If you are then you really must try this sweet and salty pretzel crust, which will send your taste buds flying all over the place. It may not be the best looking tart, but boy, that flavour makes up for it!

If you want to make a jarful of salted caramel sauce then add some sea salt flakes to the sauce, but I leave it without salt as not all the members of my family are keen so I just add a few flakes to any recipe using salted caramel. The caramel recipe makes 1 whole jar, so you’ll have some leftover for other desserts. If you’re short on time, use 8 tbsp of dulce de leche for the tarts.

Ingredients

Metric

Imperial

1
First, make the caramel sauce. Add the sugar to a large frying pan or wide saucepan. Without stirring, heat over a medium heat until the sugar has dissolved and turned golden brown – shake the pan if necessary
2
Remove from heat and whisk in the butter and then the cream
3
Preheat the oven to 180°C/gas mark 4
4
To make the tarts, crush the pretzels in a food processor and add to a bowl. Add the butter and sugar in a saucepan and heat until melted
5
Stir the melted butter/sugar into the crushed pretzels until well combined
6
Add approximately 2 heaped tablespoons to each mini tart tin and press into the base and sides and bake in the oven for 10 minutes
7
Once out of the oven, add 2 tablespoons of caramel sauce to each tart and sprinkle over a small pinch of sea salt flakes
8
Refrigerate whilst making the chocolate filling
9
Add the cream to a saucepan and bring gently to the boil. Stir in the chocolate until melted
10
Pour the chocolate over the caramel sauce and top with a small pinch of sea salt flakes. Place in the fridge and remove 30 minutes before serving
Place in the fridge and remove 30 minutes before serving
 

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