Salted Caramel and Chocolate Tartlets

Sift flour, icing sugar and cocoa powder into a mixing bowl. Add olive oil and rub it into the dry ingredients

Mix in the water and pinch of salt to form a dough

– combine in a food processor. Wrap in cling film to

chill in the fridge for 30 minutes

Roll out four circles for 8cm diameter tart tins. Remove excess pastry, prick the bases and chill for an hour.

Blind bake the pastry for 15 minutes at 175°C, then uncover and bake for a further 5 minutes

Heat the brown sugar and separately heat the coconut milk

Once the sugar turns to caramel, take off the heat and stir in the coconut milk and salt. Allow to cool.

Fill each tartlet with a level tablespoon of caramel

Top with melted chocolate and allow to set, garnish with sea salt

TOP TIP: For quick pastry, make the dough in a food processor