Salted caramel chocolate tarts

INGREDIENTS

Pretzel crust:

• 125g of pretzels, salted
• 100g of butter
• 2 tbsp of caster sugar
• flaky sea salt

Chocolate filling:

• 150ml of double cream
• 75g of dark chocolate, Belgian
• 1 pinch of flaky sea salt

Caramel sauce:

• 400g of caster sugar
• 40g of butter
• 200ml of double cream

INSTRUCTIONS

1. First, make the caramel sauce. Add the sugar to a large frying pan or wide saucepan. Without stirring, heat over a medium heat until the sugar has dissolved and turned golden brown – shake the pan if necessary
2. Remove from heat and whisk in the butter and then the cream
3. Preheat the oven to 180°C/gas mark 4
4. To make the tarts, crush the pretzels in a food processor and add to a bowl. Add the butter and sugar in a saucepan and heat until melted
5. Stir the melted butter/sugar into the crushed pretzels until well combined
6. Add approximately 2 heaped tablespoons to each mini tart tin and press into the base and sides and bake in the oven for 10 minutes
7. Once out of the oven, add 2 tablespoons of caramel sauce to each tart and sprinkle over a small pinch of sea salt flakes
8. Refrigerate whilst making the chocolate filling
9. Add the cream to a saucepan and bring gently to the boil. Stir in the chocolate until melted
10. Pour the chocolate over the caramel sauce and top with a small pinch of sea salt flakes. Place in the fridge and remove 30 minutes before serving

Credits to: greatbritishchefs.com