Chocolate & Caramel Tarts

Sweet pastry:
180 g butter
3 g salt
135 g icing sugar
45 g ground almonds
75 g eggs
90 g t’45 flour
265 g t’45 flour

Caramel layer:
60 g 40% milk chocolate
100 g whipping cream
70 g caster sugar
30 g butter
2 g maldon salt

Chocolate ganache:
350g Guanaja 70%
250 g whipping cream
15 g honey
50 g butter



Method:
Mix the cold soft butter, salt, icing sugar, almonds, eggs and the 90g of flour. Do not beat the mix.
When the dough is smooth add very quickly the 265g of flour, refrigerate for a few hours before rolling.
Mould the tarts and leave again to rest 30 mins in the fridge.
Cook at 150/160 C until the pastry is golden.

Caramel layer:
Part melt the chocolate.
Warm the cream and cover.
Place 1/3 of the sugar in a heavy based pan and slowly melt until it forms a light caramel, add the next 1/3 and do the same. Finally add the remaining sugar and cook all to a light caramel.
Slowly add the butter and the cream so as not to form a block of hard caramel and boil.
Pour the liquid onto the chocolate and emulsify.
Smooth with the hand blender and pour a thin layer into the tart cases.
Leave to set.

Chocolate ganache:
Part melt the chocolate.
Boil the cream and honey and pour slowly onto the chocolate, emulsify and smooth.
Add the butter and blend.
Pour into the pastry cases and leave to set.