Salted Espresso Caramel, Chocolate and Nut Tarts

Preheat the oven to 160˚C. fan bake

Pastry: Put the flour, salt, icing sugar and butter in a food processor and blend to coarse crumbs. Add the combined egg yolk and water, pulsing until the dough comes together. Tip onto a large piece of plastic wrap and form into a flat disc. Wrap and chill until firm.

Cut in half and roll out each piece on a lightly floured bench until 4mm thick. Having the pastry thin means you don’t have to bake the tarts blind before filling.

Cut out rounds and line the tins. Chill until very firm.

Filling: Combine the sugar, golden syrup, vanilla, coffee, butter and cream in a saucepan and bring to the boil, stirring to dissolve the sugar. 

Simmer gently for 3 minutes then take off the heat and stir in the chocolate, salt and nuts. Cool completely.  Add the egg and combine well.

Divide the filling between the tart cases and bake for about 30 minutes or until the filling is bubbling and the pastry is a good golden colour. Cool. Makes 8 tarts depending on the size of the tins used

Filled and cooked tarts can be made 2 days ahead and stored in an airtight container.