Chocolate Caramel Tarts

method

1. To make the tart bases, place biscuits in a food processor and process until finely chopped. Add butter and process until well combined.
2. Press mixture into base and sides of 6 x 10cm fluted tart tins with removable bases. Refrigerate for 20 minutes.
3. To make the caramel, place the Bulla Thickened Cream and butter in a small saucepan over medium heat and bring to boil. Remove cream mixture from heat and set aside.
4. Place sugar and water in a medium saucepan over low heat and stir to dissolve. When sugar has dissolved, increase heat to high and cook without stirring until the temperature reaches 180°C on a sugar thermometer.
5. Remove from heat and add cream mixture in a steady stream, stirring to combine. Return to low heat and cook, stirring, for 5 minutes, until caramel has thickened. Pour into a bowl and allow to cool.
6. To make the chocolate ganache, place chocolate and cream in a small saucepan over low heat and stir until the chocolate has melted. Remove from heat, mix well and set aside to thicken and cool.
7. Pour the cooled caramel into the tart bases. Top with the chocolate ganache and sprinkle over salt flakes.
8. Serve with a spoonful of Bulla Dollop Thick Cream.