Chocolate and Caramel Tarts with Smoked Salt
Photography 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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.