Surprise chocolate tarts

These easy to make chocolate tarts have a surprise caramel and raspberry filling inside.

INGREDIENTS
1 1/3 cups plain flour
2 tbsp Cadbury Bournville Cocoa
2 tbsp Coles Brand Caster Sugar
125g chilled butter, chopped
2 1/2 tbsp iced water
1 tsp white vinegar
200g Coles Brand Dark Chocolate, chopped

125ml cream

CARAMEL FILLING
2 1/2 tbsp Nestle Top 'n' Fill Caramel
Pinch sea salt flakes, plus extra to sprinkle

RASPBERRY FILLING
2 tbsp Coles Finest Raspberry Jam
2 tbsp frozen raspberries

METHOD

1. Process flour, cocoa powder and sugar in a food processor until combined. Add the butter and process until mixture resembles breadcrumbs. Combine the iced water and vinegar in a bowl. With the motor running, gradually add the vinegar mixture to the flour mixture until the dough comes together. Shape into a 25cm disc and cover with plastic wrap. Chill for 15 mins.
2. Roll out pastry until 3-4mm thick. Cut five 11cm discs from the pastry. Roll excess and repeat to make another 3 discs. Line eight 8.5cm base fluted tart tins with pastry. Chill for 15 mins.
3. Preheat oven to 200°C or 180°C fan. Place tins on a large baking tray. Line with baking paper and fill with pastry weights or rice. Bake for 12 mins. Remove paper and weights or rice. Bake for 15 mins or until golden brown. Cool in the tins on a wire rack.
4. To make the caramel filling, place caramel in a small bowl and stir in salt. Spoon into 4 tart shells. To make the raspberry filling, place jam and raspberries in a small bowl. Crush with a fork. Spoon into remaining shells.

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