Chocolate Caramel Tarts

Method

1. Make dough, refrigerate

   Get a large mixing bowl, and add all the dry ingredients together, stir until mixed. Add the cubed butter into the mixture, and rub between your fingers until it becomes crumbly Then add the egg yolks and vanilla. Mould into a ball, wrap it up in cling film/plastic wrap and chill in your fridge for 30 minutes.

2. Roll out dough

   Retrieve the chilled pastry from the fridge, and roll out on a floured surface, to the thickness of a 1 pound coin or 3 mm.

3. Bake dough in tin

   To bake, add to a greased tart tin, trim off any excess pastry, stab the bottom with a fork. Bake at 160 degrees for 10 minutes, line the tart filled with dried beans or rice in foil (something to weigh it down). After the 10 minutes are up, remove the foiled beans/rice, and continue to bake for 25 minutes until it resembles a biscuit.

4. Assemble with salted caramel, and ganache. Refrigerate then serve

   Add the Salted Caramel to each tart, and then to make the ganache. In a cereal bowl melt the dark chocolate in the microwave (30 seconds stir, then another 30 seconds). Instantly add the double cream and stir until you achieve a thick chocolatey silky texture. Pour over the caramel and leave to set in the fridge for at least an hour. Serve when ready with some creme fresh.