Sea salt cacao nibs salted caramel tartelettes
Ingredients for approx. 20 tartelettes, each about 5 cm in diameter:
For the shortcrust pastry:
300 g wheat flour
80 g icing sugar
200 g margarine
100 g dried pulses for blind baking
For the salted caramel:
200 g Coconut blossom sugar
50 g coconut oil
60 ml soy cream
For the chocolate cream filling:
160 ml creamy coconut milk
2 tablets Sweet Nibs & Sea salt
Salt flakes or fleurs de sel
18 mini salt pretzels
Preheat the oven to 180 degrees convection. For the shortcrust, mix flour with sugar in a large bowl. Crumble the cold margarine into the flour with your fingertips. Knead quickly into a ball, cover and place in the fridge.
Grease small tartlet moulds - or muffin tins - with a little margarine. Roll out the dough to a thickness of just under 3 mm, line the tartlet moulds with it up to the edge (for muffin moulds, form a 2 cm high rim), chill for 20 minutes. Then place small pieces of baking paper on the pastry and weigh down with pulses. Bake in the oven for about 17 minutes on the middle shelf.
Leave to cool on a wire rack in the ramekins. For the caramel, cook the sugar with 3 tbsp water in a small saucepan over a medium heat until the sugar thickens and turns a dark golden colour. If possible, do not stir, otherwise crystals will easily form in the sugar mixture. Remove the caramel from the heat, add the coconut oil and whisk until smooth. Add the soy cream, return to the cooker and stir until the sugar is dissolved. If necessary, reduce a little more until the caramel thickens. Season to taste with a small pinch of salt. Caution! Very hot! Spread the caramel sauce thinly over the base of the tartelettes.
For the chocolate cream filling, roughly chop 2 tablets of Sweet Nibs & Sea Salt and place in a small bowl. Bring the coconut milk to the boil in a small saucepan, pour over the chocolate. Stir until the chocolate melts and combines with the coconut milk. Pour the chocolate cream over the caramel layer in the tartelettes, decorate with sea salt and salted pretzels and chill.