Salted Caramel Chocolate Tartlets

Pastry

• 170 g plain flour, plus extra for dusting
• 30 g cocoa powder
• 100 g unsalted butter, diced (1 cm) then frozen for 30 minutes
• 50 g icing sugar
• 1 large egg

Salted Caramel

• 80 g light brown sugar
• 60 g unsalted butter, diced
• 70 g double cream
• ¾ tsp fine sea salt

Chocolate Layer

• 150 g dark chocolate, small pieces or callets
• 240 g double cream
• 15 g unsalted butter