Salted Caramel Tarts
List of Ingredients
Instructions
1. Make the tart dough
In a bowl, mix the flour, sugar, and salt. Rub in the vegan baking block until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tbsp cold water. Mix to form a smooth dough, adding extra water if necessary. Wrap in cling film and chill for 15–20 minutes.
2. Blind-bake the tart shells
Preheat oven to 180°C (350°F). Roll out the chilled dough and line tart tins. Prick the base with a fork, line with baking paper, and fill with baking beans or rice. Bake for 15 minutes, remove beans/paper, then bake for another 5–7 minutes until lightly golden. Allow to cool.
3. Prepare the salted caramel
In a small pan over medium heat, melt the sugar without stirring until it turns golden. Remove from heat and whisk in butter until smooth. Gradually add the cream, stirring constantly. Stir in flakey salt and let cool slightly.
4. Make the chocolate ganache
Heat the cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth. Add vanilla essence and mix.
5. Assemble the tart
Pour a layer of salted caramel into the cooled tart shell and let it set slightly. Pour the chocolate ganache over the caramel layer. Sprinkle with crushed pistachios. Chill in the fridge for 1–2 hours to set fully.
6. Serve
Remove from tart tins carefully. Slice and serve chilled or at room temperature.
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