Donna Hay's salted chocolate caramel tarts

These tarts skip all the fuss of making and baking pastry with a sneaky gingernut-biscuit-and-butter base. Not only practical, it adds a delightful crumbly texture and gingery zing into the mix.

Salted chocolate caramel tarts Credit: Donna Hay

• makes

  4

• prep

  20 minutes

• difficulty

  Mid

Ingredients

• 250 g store-bought gingernut biscuits
• 100 g unsalted butter, melted
• ½ quantity creamy caramel
• 80 g dark chocolate, melted
• sea salt flakes, for sprinkling

Refrigeration time: 30 minutes

Instructions

1. Place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round loose-bottomed fluted tart tins and refrigerate for 20 minutes or until firm.
2. Divide the caramel between the tart bases and refrigerate for 10 minutes or until set.
3. Spoon the chocolate onto the tarts and allow to set. Remove from the tins and sprinkle with salt to serve. 

 

This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.