Step 1: Preheat oven to 160C.

Step 2: Defrost pastry on the counter for twenty minutes before unrolling.

Step 3: Cut pastry into twelve centimetre discs. Place the pastry discs into tart moulds and spray with cooking oil.

Step 4: Line tart shells with foil and fill with baking beans. Blind bake tart shells for fifteen minutes. Remove beans and foil and bake for a further ten minutes.

Step 5: Heat cream over stove and pour into a bowl over the chocolate, allow to sit for a few minutes. Add a pinch of salt and stir till chocolate has completely melted. Set aside to cool.

Step 6: Line pastry tarts with one tables spoon of Salted Brandy Caramel and top with chocolate ganache and place in fridge to set.

Step 7: Sprinkle with a touch of sea salt to serve.