Salted Caramel and Dark Chocolate Tarts

 

Ingredients

for the shells :

• 1.25 cups Maida (and extra for kneading)
• 0.5 cups Powdered Sugar
• 115 gm Butter (cold, cubed)
• 1 egg
• 0.5 tsp Vanilla Essence

for the salted caramel : 

• 2 cup Sugar (granulated)
• 4 tablespoons Butter
• 1 cup Heavy Whipping Cream
• One pinch rock salt

for the dark chocolate ganache :

• use the recipe given on the blog.

Method

for the shells :

1. Add the maida, butter and sugar to a blender and pulse until the mixture is crumbly.
2. Add the egg and vanilla extract, and pulse until the mixture starts to come together.
3. Tip out the dough on a floured surface and knead until it resembles a dough.
4. Refrigerate for at least an hour.
5. Roll out the dough to 0.5 cm thickness, and lay it on the tart tins. 
6. Cut baking paper to cover the tart tin, and lay over the dough.
7. Cover the baking paper with baking beads, uncooked rice or beans.
8. Bake in a preheated oven at 190℃ for around 15 minutes, or until golden brown.

for the caramel : 

1. Melt sugar over medium heat until it starts turning brown – constantly stirring.
2. Add the butter, mix until melted.
3. Add the cream, boil for one minute, then take it off the heat.
4. Add the salt, and mix until dissolved.

assembly :

1. Once the shells are cooled, layer the ganache and caramel, making sure to set each layer before adding the next.
2. Top with your favourite garnishes - here I've used some grated white chocolate.

Enjoy!