Salted caramel chocolate tarts

60 minutes


Pretzel crust

  • 125g of pretzels, salted
  • 100g of butter
  • 2 tbsp of caster sugar
  • flaky sea salt

Chocolate filling

  • 150ml of double cream
  • 75g of dark chocolate, Belgian
  • 1 pinch of flaky sea salt

Caramel sauce

  • 400g of caster sugar
  • 40g of butter
  • 200ml of double cream


First, make the caramel sauce. Add the sugar to a large frying pan or wide saucepan. Without stirring, heat over a medium heat until the sugar has dissolved and turned golden brown – shake the pan if necessary
Remove from heat and whisk in the butter and then the cream
Preheat the oven to 180°C/gas mark 4
To make the tarts, crush the pretzels in a food processor and add to a bowl. Add the butter and sugar in a saucepan and heat until melted
Stir the melted butter/sugar into the crushed pretzels until well combined
Add approximately 2 heaped tablespoons to each mini tart tin and press into the base and sides and bake in the oven for 10 minutes
Once out of the oven, add 2 tablespoons of caramel sauce to each tart and sprinkle over a small pinch of sea salt flakes
Refrigerate whilst making the chocolate filling
Add the cream to a saucepan and bring gently to the boil. Stir in the chocolate until melted
Pour the chocolate over the caramel sauce and top with a small pinch of sea salt flakes. Place in the fridge and remove 30 minutes before serving