Decadent, Rich, Indulgent!

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These mini Salted Caramel Chocolate tarts are the perfect little bite when that little red devil sits on your shoulder telling you to eat something naughty.  Oh, go ahead....have two!  The sweet and salty pretzel crust, which will send your taste buds flying is filled with a sweet and creamy salted caramel and dark rich chocolate.

Salted Caramel Chocolate Tarts

Serves 6

Total time:  60 minutes, plus setting time

Ingredients

Pretzel Crust

5 oz of pretzels, salted

4 oz (1 stick)of butter

2 tbsp of sugar

flaky sea salt

Chocolate Filling

5 ounces of double cream

3 oz of dark chocolate, Belgian (semi sweet)

1 pinch of flaky sea salt

Caramel Sauce

1 3/4 cup of  sugar

1 tbsp of butter

7 oz of double cream

Preparation

Caramel Sauce

Add the sugar to a large frying pan or wide saucepan (non stick works well). Without stirring, heat over a medium heat until the sugar has dissolved and turned golden brown.  Shake the pan if necessary.

Remove from heat and whisk in the butter and then the cream.

Preheat the oven to 350°F

Pretzel Crusts

To make the tarts, crush the pretzels in a food processor and add to a bowl. Add the butter and sugar in a saucepan and heat until melted.

Stir the melted butter/sugar into the crushed pretzels until well combined.

Initial Assembly

Add approximately 2 heaping tablespoons of the pretzel mix to each mini tart tin and press into the base and sides and bake in the oven for 10 minutes.

Once out of the oven, add 2 tablespoons of caramel sauce to each tart and sprinkle with a small pinch of sea salt flakes.

Refrigerate while making the chocolate filling.

Chocolate Filling

Add the cream to a saucepan and bring gently to a boil. Stir in the chocolate until melted.

Final Assembly

Pour the chocolate over the caramel sauce in the mini tarts and top with a small pinch of sea salt flakes. Place in the fridge until firm. 

Plating/Presentation

Remove from the refrigerator 30 minutes before serving. Find a beautiful platter and arrange the mini tarts.  If you want, not that you will, you may want to also have a few with dabs of the left over caramel sauce, a raspberry jam or even a small, perfectly formed raspberry with a single mint leaf.

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