Salted Cashew Caramel Chocolate Tartlets

Name: Salted Cashew Caramel Chocolate Tartlets
Yield: Makes about 12-18 tartlets
Ingredients: 70 g roasted, salted cashews, rubbed in a kitchen towel to remove excess salt, chopped into 0.5cm pieces; 85 g dark chocolate (60% cocoa solids), melted and cooled; 120 ml double cream; 1 tablespoon light corn syrup or golden syrup; Coarse salt such as fleur de sel or crushed Maldon salt for finishing, optional; Twelve 6.5 cm tartlet crusts made from Flaky Buttery Dough or French-Style Cookie Dough, fully baked. It’s best to chill the tartlet crusts overnight before baking to reduce shrinkage; 2 tablespoons water; 130 g caster sugar; 1 tablespoon honey; 80 ml double cream

Preparation info

Makes about
12-18
tartlets

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Salty nuts and caramel are a delicious combination - and when you add a chocolate topping, you get a candy bar in a tart crust. By the way, roasted and salted cashew halves are much less expensive than whole ones - in the recipe they’re chopped anyway. Roasted salted almonds are also delicious in these tartlets.

Ingredients

Twelve 6.5 cm tartlet crusts made from Flaky Buttery Dough or French-Style Cookie Dough, fully baked. It’s best to chill the tartlet crusts

Method

For the filling, combine the water and sugar in a medium saucepan and stir to mix. Cook the mixture over a medium heat and stir occasionally until the syrup turns to a deep amber caramel.
Meanwhile, stir the honey into the cream in a small saucepan and bring it to a slight simmer over a low heat; cover and set aside.
When the sugar mixture is ready, r