Salted Caramel Tarts
Crisp pastry tartlets filled with salted caramel, layered with dark chocolate ganache and finished with crushed pistachios.
Ingredients: (8-10 tarts)
Tart Shells:
200g Plain Flour
100g Stork Vegan Baking Block (cut into small cubes)
50g Sugar
1 Egg Yolk
1–2tbsp Cold Water
A Pinch of Salt
Salted Caramel:
100g Sugar
½ tsp Flakey Salt
Chocolate Ganache:
1 tsp Vanilla Essence
10g Crushed Pistachios
Method:
Start with the tart shells. Combine flour, sugar, and salt.
Add cold Stork and rub into the flour until breadcrumb-like.
Add egg yolk and just enough cold water (if needed) to bring the dough together.
Form a disc, wrap in cling film, and chill for 20–30 mins.
Use about a spoonful of dough and gently press against the tart tins evenly.
Prick the base, add some weights to avoid puffing, and bake in a preheated oven at 180°C for 12 mins.
Remove the weights and bake another 8–10 mins until lightly golden. Cool before filling.
For the caramel, melt the sugar to a golden colour. Be careful not to burn it. Stir in butter, then cream. Add salt. Cool slightly and spoon a thin layer into each tart. Chill to set.
Heat cream until steaming and add the vanilla, pour over chopped chocolate. Wait for 5 minutes then stir it into a silky ganache.
Pour some ganache over the caramel layer.
Chill 1–2 hours until set.
Serve with chopped pistachios on top.
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