Baileys Salted Caramel Mini Chocolate Tarts
Sweet shortcrust pastry, a layer of salted caramel, creamy Baileys and chocolate ganache, finished with a sprinkle of salt.
Servings: 12 tartlets
Equipment
- Nonstick baking sheet
Ingredients
- 12 sweet shortcrust pastry cases
- 250 g salted caramel sauce
- 150 g dark chocolate (bittersweet)
- 200 ml double cream (heavy cream)
- 100 ml Baileys Original Irish Cream
- 1 pinch sea salt flakes
Instructions
- Spread a rounded teaspoon of salted caramel onto the base of each pastry case. Place in the fridge while you make the ganache.
- Melt the dark chocolate in a large heatproof bowl, leave to cool to room temp.
- Pour in the cream and Baileys and whisk until you get a thick, glossy ganache.
- Spoon the ganache into the pastry cases until full, shaking the cases gently to level off.
- Place in the fridge for a couple of hours, or the freezer for 30 minutes to set.
- Sprinkle with a little sea salt to serve.
Video
Notes
You might not need all of the salted caramel and ganache, depending on the size of your pastry cases.
Nutrition
Calories: 369kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 343mg | Potassium: 146mg | Fiber: 2g | Sugar: 24g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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