1. Bring the Macphie Salted Caramel Pot to the boil, stirring continuously for 1-2 mins.

  2. Take off the heat and stir in the white chocolate until melted and combined.

  3. Pour into the tart cases, cool slightly then refrigerate for a minimum of 2 hours until set.

  4. Sprinkle the tops with the demerara sugar and caramelise with a blow torch.

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