- 8 whole sheets of Antoniou Fillo pastry
- 50 grams melted butter
- 1 cup sugar
- ¼ cup water
- ½ cup pouring cream (not “thickened” cream)
- ½ tsp sea salt
- 1 cup pouring cream
- 225 grams good quality couverture dark chocolate, roughly chopped
Preheat your oven to 180 deg C
Grease each tart tin with a little of the melted butter.
Lay the fillo sheets out on a clean surface and cut in half. You will end up with 16 squares (each individual tart will require 4 sheets). Cover with a dampened tea towel.
Take the first four sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.
Press into a tart tin and then using a knife cut a 3cm border around the overhanging pastry. Scrunch the pastry so it fits neatly into the tin. Repeat for each tart tin. Once all tarts have been finished place on a large baking tray.
Line each tart tin with non stick baking paper and fill with pastry weights and bake for 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.
Allow to cool completely before filling with caramel and chocolate.
For the caramel, mix the sugar and water in a saucepan over a medium high heat. Allow the mixture to come to a boil and continue cook the caramel until it becomes golden brown (about 5-6 mins). 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 mins or until caramel is firm.
For the chocolate ganache, heat the cream over a medium high heat just until it begins to boil. Remove from the heat, add the chocolate and whisk the mixture till it becomes smooth. Pour ganache into each tart, flatten the top with a spatula and refrigerate for a minimum of one hour or until ganache becomes firm.
Sprinkle each tart with a few sea salt flakes before serving.