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
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