First make the pastry, add the butter, icing sugar and eggs to a food mixer and mix together.
Finally add the flour and cocoa powder and mix until the the pastry comes together in a sticky paste.
This is a very sticky pastry and it needs a lot of time to rest. Cover in cling film and leave to rest in the fridge for at least 2 hours or overnight if possible.
Make the Salted Caramel as per the recipe here.
To make the ganache, heat the cream and butter together and bring it to the boil. Take the cream off the heat and allow to cool slightly before pouring it over the chocolate.
Stir the chocolate from the centre working outwards until the cream and chocolate are combined.
Leave to cool, if you refrigerate the ganache you may need to warm it in the microwave when you want to use it, or it will be too hard to spread.
Roll out the pastry until it's 2mm/3mm thick. The pastry can be very sticky, so it may be easier to roll it out between two sheets of baking parchment.
Either stamp out 8 circles for the individual tarts or drape the pastry into one large tin (20cm) and press the pastry into the sides and trim the edges.
Bake the pastry blind, weighing it down with greaseproof paper and baking beans. Bake the individual tarts at 180C for 10mins ( 15 mins for the large tart) and then remove the baking beans and finish baking the pastry at 160C for a further 10/15 mins.
Leave the pastry to cool.
Fill the cases with the <a title="SALTED CARAMEL" href="https://www.patisseriemakesperfect.co.uk/portfolio/salted-caramel/" data-mce-href="https://www.patisseriemakesperfect.co.uk/portfolio/salted-caramel/">salted caramel</a> using a piping bag, or a knife and half fill them.
Then pipe or spread the cooled ganache on top to fill the tarts, smooth it so the edges are completely sealed. You will have ganache leftover, this can be rolled into truffles or frozen for up to 3 months, (just defrost it overnight and warm it slightly in a microwave to make it soft enough to spread or pipe).
The tart can then be decorated with more salted caramel and chunks of Lindt Hello Salted Caramel.