Simon’s Chocolate Ganache and Salted Caramel Tarts

Simon experimented and made these little tarts tonight.  I bought the tart cases a few weeks ago when I made Neenish tarts, but ended up using bigger ones for them.  Ever since Simon has been thinking up ways they could be put to use.  He has also started a thing called ‘25 before 26’ where he is coming up with 25 treats for me before my 26th birthday, which is coming up on March 19th.  It started on Friday night with a gorgeous dinner out to Soto, a restaurant I had been wanting to try for ages.  Saturday’s treat ended up being a milkshake and I don’t think he had anything planned for Sunday.  So, I think these tarts were a last minute attempt at keeping the 25 treats going and also gave Simon an excuse to be allowed to use up the tart cases :P
I’ve written out an approximate recipe below (the email version that Simon sent me said things like “stir to get all the lumpy lumps are out”).

150g dark chocolate
95ml cream
1 teaspoon butter
⅓ cup caramel condensed milk
2 tablespoons salt
12 mini tart cases

Melt the chocolate and butter together in the cream over the top of a double boiler.
Fill the little tart cups with the chocolate mixture then put in the fridge to chill.
Heat the caramel condensed milk in a little pan and stir to get all the lumps out.  Use a teaspoon to drip some over a good ⅓ of the chocolate tarts.  Alternatively, if you like caramel, cover the entire top in it.  Sprinkle the tops of each tart with a pinch of salt.  Refrigerate to set.