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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.