Ingredients
300g 70% dark chocolate chopped
300ml cream
pinch sea salt
445g careme shortcrust pastry
300g 70% dark chocolate chopped
300ml cream
pinch sea salt
445g careme shortcrust pastry
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Methods
1
Preheat oven to 160C.
2
Defrost pastry on the counter for twenty minutes before unrolling.
3
Cut pastry into twelve centimetre discs. Place the pastry discs into tart moulds and spray with cooking oil.
4
Line tart shells with foil and fill with baking beans. Blind bake tart shells for fifteen minutes. Remove beans and foil and bake for a further ten minutes.
5
Heat cream over stove and pour into a bowl over the chocolate, allow to sit for a few minutes. Add a pinch of salt and stir till chocolate has completely melted. Set aside to cool.
6
Line pastry tarts with one tables spoon of Salted Brandy Caramel and top with chocolate ganache and place in fridge to set.
7
Sprinkle with a touch of sea salt to serve.
1
Preheat oven to 160C.
2
Defrost pastry on the counter for twenty minutes before unrolling.
3
Cut pastry into twelve centimetre discs. Place the pastry discs into tart moulds and spray with cooking oil.
4
Line tart shells with foil and fill with baking beans. Blind bake tart shells for fifteen minutes. Remove beans and foil and bake for a further ten minutes.
5
Heat cream over stove and pour into a bowl over the chocolate, allow to sit for a few minutes. Add a pinch of salt and stir till chocolate has completely melted. Set aside to cool.
6
Line pastry tarts with one tables spoon of Salted Brandy Caramel and top with chocolate ganache and place in fridge to set.
7
Sprinkle with a touch of sea salt to serve.