- 50g Caster Sugar
- 50g Golden Syrup
- 1Tbsp water
- 75ml Double Cream
- 50g unsalted butter
- Pop the Sugar, Syrup and Water in a pan over a low heat, to dissolve the sugar.
- Bring to the boil, until you have an amber colour.
- Take off the heat and add the Cream and Butter, stir to combine. Then put back onto a low heat and stir, until the caramel thickens. You’ll know it’s ready when it coats the back of a spoon. Sprinkle a pinch or two of sea salt flakes into the caramel and stir. Decant to a bowl and allow to cool.
- 50g caster sugar
- 100g unsalted Butter
- 100g Maizebite flour
- 50g Plain flour
- Put the sugar, unsalted butter and flours into a bowl
- Rub together until you have a breadcrumb consistency, then squeeze together, to form a ball of dough. Chill for 20 mins, then roll out until approx 3mm thickness. Cut out and line individual tart tins, with the dough. Now pop a piece of parchment paper into each tin, along with baking beans. Bake shortbread (150C fan) for 15 mins, then remove parchment and beans and bake for a further 5 mins
- Once cooled, take tart cases out of the tins and fill with the salted caramel, you made earlier. Pop the filled cases into the fridge, while you melt your chocolate.
- Melt 150g chocolate (plain or milk) in a Bain Marie. Once melted spoon the chocolate over the caramel in each tart. Level with the back of the spoon and shake each tart, so the chocolate levels out.
- Then melt a small amount of white chocolate, pour it into a piping bag and pipe 3 lines of white chocolate across each tart (I do one at a time) and then use a cocktail stick, to draw alternative lines through the chocolate, to create a feathering.
- Allow to set and then enjoy with a cuppa
Thank you so much to Rob Allen for this delicious recipe! If you’d like to see more of his work, please visit his Instagram Page – @rob_c_allen