These tartlets may be small in diameter, but they're big on deliciousness.

Serves 12

You will need:

For the base

Butter 70g, melted

Bourbon Biscuits 1 packet, crushed

For the filling

Lamb Brand Brown Sugar 250g

Icam Dark Chocolate 250g

Double Cream 250g

Pink Salt Flakes 1 tsp

For the praline

Lamb Brand Castor Sugar 100g

Lamb Brand Walnuts 60g, toasted

Water 2-3 tbsp

All you have to do is:

Start by mixing together the crushed biscuits and butter, then press into the base and sides of your individual tart tins. Place into the fridge to set while you make the filling.

For the filling, place all the ingredients in a bowl set over a pan of hot water and cook for 7-8 minutes until melted together and the sugar has dissolved. Pour this mixture over your biscuit bases and allow to set in the fridge for 2-3 hours.

Before you are ready to serve, make the praline by cooking together the sugar and water in a clean pan until the sugar begins to caramelize into a caramel. Pour this mixture over the toasted walnuts and allow to cool down completely.

Chop up roughly and serve on top of the salted chocolate tarts.