Salted caramel


  • 50g Caster Sugar
  • 50g Golden Syrup
  • 1Tbsp water
  • 75ml Double Cream
  • 50g unsalted butter


  1. Pop the Sugar, Syrup and Water in a pan over a low heat, to dissolve the sugar.
  2. Bring to the boil, until you have an amber colour.
  3. 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


  1. Put the sugar, unsalted butter and flours into a bowl
  2. 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
  3. 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.


  1. 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.
  2. 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.
  3. 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

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