Ingredients
1 cup cream
(60ml), pouring or thickened
200g dark cooking chocolate
broken into cubes
12 ready-made tartlet cases
12 tbsp slow cooker salted caramel
this is equal to one tin
12 strawberries
for garnish
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 glass bowl
- 1 microwave
- 1 metal spoon
Instructions
- Place cream in a glass bowl and microwave on high for 20-30 seconds. When hot, add dark chocolate pieces.
- Using a metal spoon, mix chocolate and cream well until all chocolate is melted and you have a smooth mixture. You may need to return to microwave for 5-10 second bursts until you have smooth glossy ganache.
- Spoon tablespoon-sized amounts of salted caramel into the tartlet cases and smooth over with the back of a spoon.
- Spoon warm ganache over the caramel and tap bases gently on the bench to smooth over the tops. Slice strawberries into fan shapes and place on top.
Notes
Tip
Tap the tart bases gently on the bench to smooth over the ganache tops.
Variation
If you prefer a hard chocolate top, you can use melted chocolate on top of the caramel and refrigerate until set, instead of making a ganache.
Variation
You could make a large tart case using these ingredients or even use bite-sized mini-tarts for this recipe.
