SALTED CARAMEL TARTS

First you have to make the crumb crust . Place 175gm of gingernut biscuits in the bowl of your processor and process to a fine crumb. Place the crumb into a bowl and stir in 85gm of melted marg/ butter . Divide the mixture between 4 tartlet pans, pressing down firmly into the base and around the sides of each pan . Place in the refrigerator to chill for 30 minutes . Now prepare the filling ...... Place 300gm of castor sugar in a heavy based saucepan with 4 tbs of water , heat gently until the sugar has dissolved . Bring the dissolved sugar to a gentle boil without stirring until the liquid is a golden colour . Remove from the heat and cool for about 2 minutes , then stir in 150 gm of butter/ marg and a 1/4 tsp of sea salt crystals and gently whisk in 125 ml of cream until the mixture is smooth and glossy . Transfer to a heatproof bowl to cool and thicken , stirring occasionally . Spoon the creamed caramel into the tartlet cases . For the topping whip 150 ml of cream until thickened . Drop spoonfuls of cream on top of the tartlets and top with chocolate shavings / curls .