CHOCOLATE SALTY CARAMEL TARTS

There’s not much to say about this one. Really it’s just an adult version of caramel slice or millionaire’s slice. You don’t even need a recipe — just fill some tart shells with salty caramel and top with ganache. Always make extra, as I am sure in the near future these tarts will replace the need for money.

MAKES ONE 20–25 CM (8–10 INCH) TART, OR A DOZEN 10 CM (4 INCH) TARTS

1 quantity of chocolate sweet pastry

1 handful of chopped dark chocolate, melted

1 quantity of salty caramel

½ quantity of ganache

Preheat the oven to 170ºC (325ºF/Gas 3). Have a 20–25 cm (8–10 inch) tart mould or pie dish at the ready, or twelve 10 cm (4 inch) ones.

Roll out the pastry to about 3 mm (¹/₈ inch) thick, then cut out a disc or discs slightly bigger than your tart mould or moulds. Lightly press the pastry in, making sure to get right into the corners. Trim the edges with the back of a knife and place on a baking tray.

Line the pastry with baking paper (or flatten a paper case into each one). Fill with baking beads or raw rice, then bake for 10–12 minutes for small pies, or 15–20 minutes for a large pie, until the pastry is cooked through.

Remove from the oven and carefully lift out the paper and beads. Leave to cool.

Using a pastry brush, coat the inside of the cooled tart shell or shells with a thin layer of chocolate, to stop moisture migration.

Store in an airtight container until required; the tart shells will keep for a day or so.

Fill the tart shells halfway with salty caramel and top with the ganache.

Allow to set for about 30 minutes and then devour straight away, or chill in the fridge for up to 2 days.