DARK CHOCOLATE & SALTED CARAMEL TARTS
225g (1 ½ cups packed) LUCKY ALMOND MEAL
4 ½ tbsp extra virgin olive oil
1 ½ tbsp maple syrup
1 ½ tbsp water
1 tsp sea salt
150g (⅔ cup) caster sugar
150ml (⅔ cup) cream
100g dark baking chocolate broken into pieces
1 tsp salt flakes
½ tsp vanilla extract
1 medium to large egg (whisked)
⅓ cup LUCKY HAZELNUTS, roughly chopped
112g (½ cup) sugar
25g (1 tbsp) butter
55g (¼ cup) cream
½ tsp vanilla extract
½ tsp sea salt
Pinch sea salt (extra)
- Preheat the oven to 160°C fan forced.
- To make tart shells, place all base ingredients into a bowl and combine until mixture forms a firm dough.
- Divide the mixture into 12 equal portions and press each into a silicone muffin mould (or a greased or lined metal muffin tin), ensuring the dough is even on the bottom and sides to create a tart case. Prick a fork into the bottom of the tart cases a couple of times then bake for 5-7 minutes. Set aside and drop the oven temperature to 140°C fan forced.
- Place the sugar in a saucepan and cook over a medium high heat, without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally for 2-3 minutes or until deep golden. Remove pan from heat and carefully add cream in a slow and steady stream whilst constantly whisking the mixture. The caramel will bubble up during this step.
- Continue whisking to dissolve the caramel then add chocolate and salt and continue stirring until melted. Allow to cool then whisk in the extra egg slowly.
- Spoon the filling into prepared tart shells and bake at 140°C for 25 minutes or until almost set. Allow to cool before removing from the pan, and store in an airtight container, refrigerated until needed.
- Top each tart with a pinch of the chopped hazelnuts.
- In a medium saucepan, combine the sugar and water. Cook over medium to low heat until the sugar is completely dissolved (3 to 5 mins).
- Add the butter and let it melt into the mixture.
- Bring to a boil over medium heat (don’t whisk at all during this to avoid crystallization). Let boil until the mixture turns a deep gold (10-15 minutes, maybe longer). Watch the saucepan but do not stir! Tilt the saucepan to evenly cook the mixture if needed.
- Remove from the heat and immediately add in the cream in a slow, steady stream whilst whisking. Continue whisking until all cream is incorporated.
- Add the vanilla extract and salt, whisk to combine. Add more salt if you want extra salted caramel.
- Allow the caramel sauce to cool slightly and drizzle over the tarts. (Any extra sauce can be kept in the fridge in an airtight container for up to two weeks). Sprinkle a pinch of sea salt over the tarts to taste and serve immediately.