1 packet Carême chocolate short crust pastry
300ml thickened cream
1 tbsp The Palace Tea Room Cinnamon Tea
300g Haigh's dark chocolate, finely chopped
70g unsalted butter, cubed
4 free-range egg yolks
Good quality dulche de leche (or caramel sauce)
Maldon sea salt flakes
Cocoa for dusting
Whipped cream to serve
Preheat oven to 200°C. Grease four 10cm x 2cm non-stick, round individual tartlet tins.
Line each pastry tin with chocolate pastry, trim edges and prick base. Line each tartlet shell with baking paper and fill with baking beans, blind bake in oven for 15-20 minutes then remove and set aside.
TO MAKE THE FILLING:
Add cream into a saucepan along with the tea and simmer gently for 15-20 minutes taking care not to boil the cream. Strain cream and discard tea leaves.
Place cream into a saucepan along with butter and chopped chocolate, allow to melt over low heat stirring constantly until mixture is a thick, glossy sauce. Vigorously beat in egg yolks one at a time.
Add 1 tablespoon of dulche de leche or caramel sauce into the base of each tartlet shell, sprinkle with a pinch of sea salt.
Evenly distribute the chocolate sauce on top of the caramel in each shell and bake in the oven for 35-40 minutes or until filling is set.
Remove tartlets from oven and transfer to fridge to chill for 2 hours before serving.
To serve, dust with cocoa powder and an edible tea flower.