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Preheat the oven to 180°C. Lightly grease six 10cm loose-bottomed tart pans.
Line the tart pans with the pastry, trimming the excess. Chill the tart shells for 10 minutes. Line the tart shells with baking paper and fill with pastry weights or uncooked rice, then bake for 7 minutes.
Remove the paper and weights, then return to the oven for a further 2 minutes or until the pastry is crisp and dry. Set aside to cool completely in the pans.
Place the chocolate and glucose in a heatproof bowl. Place cream in a small saucepan over medium-low heat and bring to just below boiling point, then pour over the chocolate. Stand for 4 minutes or until chocolate is melted, then stir until smooth and glossy. Cool for 5 minutes or until slightly thickened.
Use a palette knife to spread the dulce de leche in the tart shells, then pour over the chocolate, gently swirling the tart to completely cover the caramel. Sprinkle each tart with salt and serve.