Salted Caramel Tarts

Name: Salted Caramel Tarts
Prep time: PT15 mins, plus coolingM
Total time: PT15 mins, plus coolingM
Ingredients: 1 cup Pauls Double Thick French Vanilla Custard; 12 frozen sweet pastry tart cases; 1 /3 cup brown sugar; 60 g cold butter, chopped; 1 tsp sea salt; 100 g dark cooking chocolate, chopped

Difficulty

Time

time 15 mins, plus cooling

Servings

Ingredients

1 cup Pauls Double Thick French Vanilla Custard
12 frozen sweet pastry tart cases
1 /3 cup brown sugar
60 g cold butter, chopped
1 tsp sea salt
100 g dark cooking chocolate, chopped

How to Make it

1. Bake tart cases according to pack directions. Leave on oven tray and set aside to cool.
2. Place custard, sugar, butter and salt into a medium saucepan. Place over a medium heat. Simmer, stirring constantly for 5 minutes or until very thick. Immediately divide the mixture between the 12 tart cases. Refrigerate for 1 hour or until cool.
3. Place chocolate in a heatproof bowl and place over a saucepan of simmering water (ensure that the water does not touch the base of the bowl). Stir occasionally until melted. Spoon into a small plastic zip lock bag. Snip off one point with scissors to form a piping bag. Drizzle chocolate onto tarts. Refrigerate until set. Store in the refrigerator.