125g ice cold butter
250g Lighthouse Biscuit, Pastry & Cake Plain Flour
80g caster sugar
1-2tbsp iced water
Liquid Salted Caramel
1 cup caster sugar
1/3 cup water
250g Dark chocolate, melted
50ml Extra Virgin Olive Oil
5g sea salt flakes
For the pastry, blend together the butter, flour and sugar until it resembles fine breadcrumbs. Add enough water to bring the pastry together as a dough. Wrap in glad wrap and refrigerate for 30 minutes, or until firm.
Roll out to ½ cm thick and cut into the shapes of your tart tins. Return to the refrigerator for a further 30 minutes or until completely firm. Blind bake at 200C for 10 minutes and remove baking weights and bake for a further 10 minutes or until golden and completely cooked through.
Combine the sugar and water and bring to the boil over high heat, caramelise until a really dark amber colour. Deglaze with the cream and butter – be careful as this will splatter! Set aside to cool.
To finish these tarts, pour the cooled caramel into the base of each tart shell. Place into the fridge for 1-2 hours or until the caramel is firm. Melt together the oil and chocolate then pour it over the caramel layer. Return to the fridge until set.
Decorate with gold leaf, gold lustre dust or salt flakes covered in gold lustre dust (just to be a bit fancy!).