Chocolate and Caramel, a match made in heaven, add some berries for a delicious contrast and this makes a great dessert. Easy to make and even easier if you buy a good quality short crust pastry but you didn’t hear that from me. The only thing to watch about this recipe is the caramel, so if you have small kids about the house, make sure they stay well away from the hob when you are making it as it is lethally hot until the cream and butter have been added. Apart from that health warning, these look and taste delicious, are sure to up your reputation as a dessert queen and as a bonus, the ganache can be used as icing for a cake and the caramel works over ice cream or great with apple desserts – A real multi tasking recipe.
275 gm caster sugar
110 ml cream
135 gm unsalted butter, coarsely chopped
20ml dark rum
100 gm unsalted butter
25g icing sugar
270g gluten free plain flour
225g dark chocolate (64% cocoa solids), finely chopped
200ml single cream
For the pastry tip the flour, icing sugar and a pinch of salt into a food processor, add the butter and process until like fine breadcrumbs
Tip in the egg and process in bursts until it just comes together.
Add a tablespoon of icy cold water if it seems to be a bit dry.
Tip out onto a floured surface and form into a disc. Wrap in cling and refrigerate for 1 hour or until firm.
Preheat oven to 180C. Roll out pastry to 3mm thick and line your mini tins with the pastry
Blind bake for about 8 minutes, remove weights and paper and bake for another 3-4 minutes or until pastry is golden.
For the caramel, Combine sugar and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves.
Then without stirring, bring to the boil and cook for 8-10 minutes or until dark golden in colour, remove from heat and
carefully add the rum, cream, and .5 tsp sea salt (mixture will spit loads so mind your hands).
Return to heat and continue stirring until it is lovely and smooth, Stir in the butter and set aside until it cools enough to use.
When cool, Pour into the pastry cases and refrigerate any left overs for future use with ice cream.
For the ganache, put cream in a saucepan, bring just to the boil, tip over the chopped chocolate and butter and stir until melted.
Beat the chocolate mix until smooth and as it cools it will thicken.
Before it set, pour over the caramel tarts and chill until set.
Remove from refrigerator about 20 minutes before serving – delicious with raspberries.