Ingredients
Makes 4
8 sheets Antoniou Fillo Pastry
50g butter, melted
Caramel
1 cup sugar
¼ cup water
½ cup pouring cream
½ tsp sea salt
Chocolate ganache
1 cup pouring cream
225g dark chocolate, roughly chopped
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
Grease each tart tin with butter.
Lay the Filo Pastry sheets out on a clean surface and cut in half, parallel to the short edge of the Pastry. You will end up with 16 squares (each individual tart will require 4 sheets).
Take the first four sheets and brush them with butter. Layer the sheets on top of one another to form a star shape.
Press into a tart tin and then using a knife cut a 3cm border around the overhanging pastry. Fold the Pastry into the tin. Repeat for each tart tin. Once all the tarts have been made, transfer them to a large baking tray.
Line each tart tin with non stick baking paper and fill with Pastry weights and bake for 15 minutes. Remove Pastry weights and then cook for a further 3 minutes.
Allow to cool completely.
To make the caramel, mix the sugar and water in a saucepan over a medium heat. Allow the mixture to come to a boil and continue cooking the caramel until it becomes golden brown (approximately 5-6 minutes). Remove from the heat and very gently add the cream and salt. Whisk thoroughly ensuring it is mixed well. Divide the caramel between each tart shell and set aside for 20 minutes or until the caramel is firm.
To make the chocolate ganache, heat the cream over a medium heat until it begins to boil. Remove from the heat, add the chocolate and whisk the mixture until it becomes smooth. Pour ganache into each tart, flatten the top with a spatula and refrigerate for a minimum of one hour or until the ganache becomes firm.
Sprinkle each tart with a few sea salt flakes before serving.
