CHOCOLATE & SALTED CARAMEL FRUIT & NUT TARTS
This divine filling makes enough for 16 single- serve 6cm tarts or 24 petit four- style 4cm tarts. Place a cup of caster sugar in a saucepan with 1/3 cup water. Bring to the boil, shaking pan to dissolve sugar. Boil until a golden caramel colour. Remove from heat and carefully add 100g good- quality dark chocolate pieces, 25g butter, 1/4 cup cream and a good pinch of flaky sea salt. Stir in 2 cups of chopped dried fruits and 1/2 cup roughly chopped salted peanuts. Spoon into pre-baked pastry cases and sprinkle with extra flaky salt before serving.