Chocolate and Caramel Tarts with Smoked Salt
Photography by Josh Griggs.
Desserts don’t come much easier than these scrumptious tarts. You can also use baby pastry cases – the mini versions make the perfect cocktail party food.
INGREDIENTS
250 grams dark chocolate, chopped, melted
1 teaspoon vegetable oil
8 purchased sweet pastry tart shells, about 8cm across the top
200 grams dulce de leche or caramel condensed milk
smoked sea salt or regular flaky sea salt
METHOD
Stir the chocolate and oil together and set aside until cooled.
Divide the caramel evenly between the tart cases.
Spoon over the chocolate and spread with the back of a teaspoon then top with a pinch of salt. Serve immediately or chill for 30 minutes to set the chocolate. Makes 8 tarts
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!