Chocolate Tarts with Salted Caramel & Meringue – Food & Home Magazine

Ingredients

• PASTRY BASE
• 225g cake flour
• 15ml (1 tbsp) cocoa powder
• 2,5ml (½ tsp) salt
• 60g unsalted cold butter, cubed
• 1 large egg
• 60g castor sugar
• 30g 70% dark chocolate, melted and cooled
• FILLING
• 270g 70% dark chocolate, melted
• 250ml (1 cup) double-thick cream
• 50ml milk
• 2 large eggs
• 100g castor sugar
• 2,5ml (½ tsp) vanilla essence
• ITALIAN MERINGUE
• 500g castor sugar
• 250ml (1 cup) water
• 4 large egg whites
• 1,25ml (¼ tsp) cream of tartar
• CARAMEL DULCE DE LECHE
• 2 x 395g tins sweetened condensed milk
• Cerebos Salt, to sprinkle
• DARK CARAMEL SAUCE
• 160g castor sugar
• 95ml water
• 125ml (½ cup) double cream