Strawberry & Chocolate Salted Caramel Tarts
Sweet pastry
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180g/6ozs butter, softened
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90g/3ozs or 1/2 cup less 1 tbsp sugar
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1/2 egg beaten
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220g / 1 3/4 cups flour
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pinch of salt
Chocolate Salted Caramel Filling
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80g/3ozs caster or superfine sugar
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80ml/3 fl ozs water
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180ml/6ozs pure cream
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100g/3.5 ozs dark chocolate, roughly chopped
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100g/3.5ozs milk chocolate, roughly chopped
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150g/5 ozs butter, cubed, at room temperature (important that the butter is not cold)
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1/4 teaspoon salt
To decorate
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Fresh strawberries
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Gold leaf
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Icing or powdered sugar
Step 1 - In the bowl of an electric mixer fitted with a beater attachment, beat butter and sugar together until creamy. Beat in egg. On the lowest speed add flour and salt and mix until just combined. Mixture will be soft. Using lightly floured hands, pat dough into 3 or more portions and use immediately or seal in plastic wrap and chill or freeze until required.
Step 2 - Roll out dough between two sheets of parchment until 3mm thick. I find this easiest to use when firmed up in the fridge. Dip a cutter into flour and cut the sizes you require to fit your tin. Transfer gently to tin and line the base and sides. Repair any cracks or holes with extra pastry so you have a perfect shell. Chill for at least 10 minutes before baking.
Step 3 - Preheat oven to 160°C/320F fan bake. Cover the pastry with a piece of baking paper or a double layer of tinfoil that has been lightly sprayed with oil ensuring that it is pressed into the corners. Fill with dried beans, chickpeas, uncooked rice or ceramic baking weights.Bake for 10 minutes, remove paper and beans then bake a further 10-15 minutes until the pastry is completely cooked.
Step 4 - Make the caramel ganache by placing the sugar and water in a heavy based saucepan. Stir on low heat until the sugar melts and then turn the heat to high and then boil without stirring until you get a caramel. Turn down the heat to low and carefully add the cream-it may spit so be careful, especially if the cream is too cold but it only spits for a few seconds. Then stir the cream and caramel together until any solid pieces of caramel are melted and you have a smooth caramel.
5. Remove the pan from the heat and add the chocolate to the pan, stirring until melted. Then add the cubed butter and salt and stir until butter is fully incorporated. I find it easiest to pour the ganache into a jug and then fill the tarts by pouring. Set in the fridge overnight or for a few hours.
Step 6 - Decorate with a simple small piece of gold leaf or top with fresh strawberries and icing sugar.