- 500g Macphie Salted Caramel Pot
- 4 individual baked tart cases
- Demerara sugar
Bring the Macphie Salted Caramel Pot to the boil, stirring continuously for 1-2 mins.
Take off the heat and stir in the white chocolate until melted and combined.
Pour into the tart cases, cool slightly then refrigerate for a minimum of 2 hours until set.
Sprinkle the tops with the demerara sugar and caramelise with a blow torch.