As cutting the baking paper to fit small tartlets for baking blind is so tedious, do not discard after cooking. Store with the blind baking material for re-use.
For the pastry
400 g
Sweet short pastry, defrosted (Main)
For the salted caramel
1 cup
Sugar, caster is ideal
¼ cup
Water
¼ cup
Cream, use up to one third of a cup
75 g
Butter
½ tsp
Salt
For the chocolate ganache
1 cup
Cream, use standard or double cream, not light cream
Heat the oven to 190C. Lightly grease 24 mini tartlet tins, about 6-7cm in width.
On a lightly floured bench roll out the pastry to 3mm thickness. Rest a few minutes before cutting out 24 circles to fit snugly in the prepared tins, re-rolling pastry if required. Place the rounds into the moulds. Line each small tartlet with baking paper and fill with baking blind material, like uncooked rice.
Bake blind for 12-15 minutes or until the pastry cases are cooked and lightly browned around the edges. Remove the baking blind material and paper. (Store these when cool — if stored when warm they will become mouldy.)
Put the sugar and water in a heavy based saucepan and heat slowly, stirring constantly until the sugar has dissolved. Stop stirring and boil until the syrup turns golden brown. Stir in the cream and simmer for a further minute. Remove from the heat and stir in the butter and salt. Once the butter has melted, divide the caramel evenly among the tartlets. There should be sufficient to just about half-fill each tartlet.
For the ganache, heat the cream and vanilla or orange rind to scalding point. Remove from the heat, add the chocolate and stir until smooth. Divide evenly among the tarts. Alternatively pipe the ganache on top. Keep in an airtight container in the refrigerator, but serve at room temperature.
