Combine a luxurious chocolate ganache with an irresistible salted caramel layer in an almond shortbread crust tart case to create a very decadent and totally delicious dessert.
I had some left over ganache from the extrordinary chocolate tart I made a while ago with Valrhona chocolate, and a jar of my all-time-most-favourite treat - salted carametl, so decided to make this combination in a tartlet. I am convinced this combination makes one of the best ever desserts.
Make a batch of the almond shortbread pastry and line as many mini tart moulds as you can or need. You should get about 8 – 10 out of one batch. Whatever’s leftover can be made into cookies.
Spoon about a tablespoon of salted caramel into the cooked and cooled pastry cases and fill with the chocolate ganache.
Set at room temperature or in the fridge until you are ready to serve / devour this. It can be stored for days in advance but it is better to take it out of the fridge and bring it back to room temperature before you serve it so that the chocolate softens and the caramel oozes out.
I decorated the tartlets with a dusting of cocoa powder and chocolate curls.
