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Preheat the oven to 180°C/gas mark 4
Start by making the pastry bases for the tarts. Add the butter and sugar to a mixing bowl and beat with a wooden spoon until combined. Gradually mix in the egg yolks and water and mix again until smooth
350g of butter, softened
150g of golden caster sugar
4 egg yolks
50ml of water
A little at a time, add the flour, mixing continuously to form a stiff paste. Once all of the flour has been incorporated, wrap the pastry ball in cling film and keep in the fridge for 1 hour to firm up
500g of plain flour
Once chilled, roll the pastry out to a 3mm thickness. Carefully line 4 individual tart tins with the pastry and blind bake in the oven until golden for approximately 25 minutes
Now make the filling. Add the butter and sugar to a large saucepan and place over a medium heat. Simmer for 2 minutes before adding the salt and cream
200g of butter, softened
200g of light muscovado sugar
200g of double cream
1 tsp flaky sea salt
Bring to the boil and simmer for 5 minutes, then remove from the heat and whisk in the chocolate until melted. Pour this mixture into the tart cases and leave in the fridge to set
200g of Javanese 40% milk chocolate, broken into pieces
For a little decoration and extra texture, sprinkle over some cocoa nibs to serve
50g of cacao nibs, cracked
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