Chocolate Salted Caramel Mini Tartlets

Method

1. Preheat oven to 165°C fan-forced (185°C conventional).
2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 7.5cm round egg ring (or chef’s ring), cut 12 circles. Press each circle gently but firmly into the wells of a mini tart tin, then transfer to the fridge to chill for 30 minutes.
3. Bake for 15 minutes then remove from oven and set aside to cool.
4. Place caramel spread in a small microwaveable bowl and mix with a fork until smooth. Microwave on medium power for 30 seconds, until slightly runny. Spoon the caramel spread into each tartlet shell, two-thirds of the way to the top, then transfer to the fridge to chill for 20 minutes.
5. Microwave the chocolate in short bursts on half power, stirring between each burst until the chocolate is smooth and glossy. Add the vegetable oil and stir until well combined. Pour a layer of chocolate on top of each tartlet and sprinkle with sea salt flakes. Transfer to the fridge to chill again until chocolate has set, then serve.