Swirled Chocolate and Salted Caramel Tarts
From Cherrapeño 

Recipe adapted from Delicious Magazine

Recipe makes 6-8 depending on size of tart cases.
I used unsalted butter and a little French salt, but you can use salted butter as in the original recipe.

1 x Sweet tart dough from this recipe

For the caramel ganache:
225g granulated sugar
60ml water
120g unsalted butter, cubed
A couple of pinches of salt
3 tbsp double cream

For the chocolate ganache:
200g plain chocolate, broken up
4 tbsp double cream
30g unsalted butter, cubed
A couple of pinches of salt

Make the sweet tart dough and bake tart cases ahead of the filling, keep in an airtight container until ready to use.

Make the caramel ganache.
In a heavy based frying pan, dissolve the sugar in 60ml water over a low heat. Increase the heat until the syrup turns a deep amber colour. Don't stir the pan or the sugar will crystallise - you can swirl the pan a little to cook the caramel evenly.
Take off the heat and leave to cool for 1-2 minutes, then stir in the butter with the pinches of salt. Set aside for 2 minutes and then whisk in the cream, beating until smooth and glossy.
Transfer to a glass bowl and chill for 15 minutes to cool and thicken.

Make the chocolate ganache.
Heat the chocolate, cream, butter and salt in a heatproof bowl over a pan of simmering water, stirring until smooth.
Set aside to cool a little.

The recipe says to loosely swirl the caramel and chocolate ganaches together and to fill each tart case with a generous tablespoon. I found it easier to spoon the chocolate ganache into the tart and then swirl in some of the caramel with a spoon.

Serve at room temperature with cream or ice cream if wanted.