salted chocolate caramel tarts
- 250g store-bought ginger nut biscuits
- 100g unsalted butter, melted
- 80g dark chocolate, melted
- sea salt flakes, for sprinkling
- 1½ cups (375ml) single (pouring) cream
- 180g unsalted butter
- 3 cups (660g) caster (superfine) sugar
- 1 cup (250ml) water
- 1 teaspoon sea salt flakes
- To make the creamy caramel, place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
- Place the sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined. Bring to the boil and cook without stirring, until the temperature reaches 180°C (350°F) on a sugar thermometer and the mixture is golden in colour+.
- Remove from the heat and, working quickly, add the butter mixture in a thin steady stream, stirring to combine. Return the pan to low heat, add the salt and cook, stirring, for 5 minutes or until the caramel has thickened slightly. Pour into a bowl and allow to cool to room temperature. This will make 3½ cups.
- To make the tart base, place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round loose-bottomed fluted tart tins and refrigerate for 20 minutes or until firm.
- Divide half the caramel between the tart bases and refrigerate for 10 minutes or until set.
- Spoon the chocolate onto the tarts and allow to set. Remove from the tins and sprinkle with salt to serve. Makes 4.
+ For a richer caramel with a subtle burnt flavour, let the sugar and water cook until it’s a little deeper in colour, or 185°C (365°F).
So when do you add the caramel, before or after the chocolate?