Chocolate Salted Caramel Pie with Strawberries
Edibles and Travels
Edibles and Travels
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  • 3/4 cup of flour
  • 3/4 cups
  • Pastry
  • 1/2 cup
  • 1 tbsp sugar
  • 1/2 egg beaten
  • / 1 3/4 cups flour
  • pinch of salt
  • /3 fl ozs
  • /3.5 ozs
  • /5 ozs
  • 1/4 teaspoon salt
  • Fresh strawberries
  • 1. In a bowl of an electric mixer, beat butter and sugar together until creamy. Beat in egg. On the lowest speed add flour and salt and mix until just combined. Mixture will be soft.
  • 6. Make the caramel ganache by placing the sugar and water in a heavy based saucepan. Stir on low heat until the sugar melts and then turn the heat to high and then boil without stirring until you get a caramel.
  • 8. Remove the pan from the heat and add the chocolate to the pan, stirring until melted. Then add the cubed butter and salt and stir until butter is fully incorporated. I find it easiest to pour the ganache into a jug and then fill the tarts by pouring. Set in the fridge overnight or for a few hours.



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