Baileys salted caramel mini chocolate tarts

• Baking & Spices

  • 250 g Caramel, Salted
  • 150 g Dark chocolate
  • 1 sprinkle Sea salt flakes

• Bread & Baked Goods

  • 12 Shortcrust pastry cases, sweet

• Dairy

  • 200 ml Double cream

• Other

  • 100ml (3.5 fl oz Baileys

Found on amummytoo.co.uk

Description

Ingredients

• 12 sweet shortcrust pastry cases
• 250g (9 oz) salted caramel
• 150g (5.5 oz) dark chocolate
• 200ml (6.75 fl oz) double cream
• 100ml (3.5 fl oz) Baileys
• a sprinkle of sea salt flakes

Directions

• Spread a rounded teaspoon of salted caramel onto the base of each pastry case
• Place in the fridge while you make the ganache
• Melt the dark chocolate in a large heatproof bowl, leave to cool to room temp
• Pour in the cream and Baileys and whisk until you get a thick, glossy ganache
• Spoon the ganache into the pastry cases until full, shaking the cases gently to level off
• Place in the fridge for a couple of hours, or the freezer for 30 minutes to set
• Sprinkle with a little sea salt to serve