maple chestnut salted caramel tartlets

Indulgent little tartlets - or impressive as one whole tart. Both work well


    200ml maple syrup 
    100g chestnut purree
    50g butter
    50g double cream 
    100g roasted and chopped hazelnuts 
    1 tsp of sea salt 
    100g 70% dark chocolate 
    1 tbsp coconut oil 


     165g plain flour, plus extra for dusting

     25g ground almonds

    120g chilled unsalted butter, cubed

    55g caster sugar

    1 medium egg


For the pastry:

1. Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.

2. Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.

3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 3 hours before using.

4. roll out into either 1 large tart case or 12 tartlet cases, place a piece of grease proof paper on the pastry followed by baking beans and cook at 180c for 20 mins till nice and golden. 


For the Filling:

1. bring the maple syrup to the boil in a pan and simmer for 10 minutes. Take off the heat and add the butter and cream and combine. Add the chestnut puree, salt and the hazelnuts then pour into the tart cases. 

2. melt together the chocolate and the coconut then pour into the tart cases to cover the caramel. leave to set in the fridge for an hour.