Chocolate Caramel Tarts

Cooking Directions

• To make the tart bases, place biscuits in a food processor and process until finely chopped. Add butter and process until well combined.
• Press mixture into base and sides of 6 x 10cm fluted tart tins with removable bases. Refrigerate for 20 minutes.
• 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.
• 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.
• 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.
• 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.
• Pour the cooled caramel into the tart bases. Top with the chocolate ganache and sprinkle over salt flakes.
• Serve with a spoonful of Bulla Dollop Thick Cream.