A decadent dessert for entertaining, these rich dark chocolate pastry cases are filled with gooey salted caramel and chocolate ganache then covered with peanut praline and sea salt.

SALTED CARAMEL & CHOCOLATE TARTS WITH PEANUT PRALINE

Makes 6 8cm tarts

INGREDIENTS

CHOCOLATE PASTRY
1 1/2 cups of flour, sifted
30 grams of caster sugar
3 teaspoons of good quality cocoa, I used Valrhona
Pinch of salt
115 grams cold butter, cubed
6 teaspoons of cold water

SALTED CARAMEL
1 cup granulated sugar
1/4 cup water
3/4 cup cream
35 grams butter, cubed
1/2 teaspoon salt

CHOCOLATE GANACHE
250 grams good quality dark chocolate
220 mls cream

PEANUT PRALINE
3/4 cup peanuts, roasted
1/2 cup granulated sugar
2 tablespoons water
Pinch of salt
 

METHOD

PASTRY
In a food processor, blitz together flour, sugar, cocoa and salt. Gradually add cubes of butter then add water, process until dough has come together. Turn it out on to a clean surface and knead until dough is shiny, wrap in baking paper and refrigerate for an hour. 

Preheat the oven to 180°C. Roll dough out on a clean surface and cut into 6 circles slightly larger than your tart tins, then place into cases. Chill for 20 minutes in the refrigerator. Place a sheet of baking paper over each pastry case and fill with pastry weights or you can use baking beans or rice. Bake for 10 minutes, then remove pastry weights and baking paper and bake for another 10. Let pastry completely cool in their tins before turning out. 

SALTED CARAMEL
Place the sugar and water in a pot over a medium heat, do not stir. Once sugar has dissolved and turned a golden brown stir through warm cream and butter, refrigerate for an hour to thicken.

CHOCOLATE GANACHE
Bring a large pot of water to a simmer, place a heat proof bowl over the pot making sure the bowl is not touching the water. Add chocolate and stir until completely melted. Remove from heat and add cream, stir continuously until come together. Refrigerate for 30 minutes.

PEANUT PRALINE
Place the sugar and water in a pot over a medium heat, do not stir. Once sugar has dissolved and turned a golden brown stir through peanuts and salt then pour out onto a baking tray lined with baking paper. Set aside to harden for 30 minutes.

TO ASSEMBLE
Half fill pastry cases with caramel and refrigerate for 1 hour. Spoon over chocolate ganache and let set for 2 hours. Serve with shards of praline, sea salt and a nice ice cream!