They were an impromptu recipe made up of a elements from a few different recipes. The tart shell was based on a sweet tart pastry recipe by Annabel Langbein which was so short and buttery it was almost like a melting moment cookie. The chocolate salted caramel filling was based on one of the elements of the Quay eight texture chocolate tart-feel free to make a regular chocolate ganache but I do love the extra element of the salted caramel to it. I filled these with the ganache late at night and topped them with the strawberries the next morning. These are one of those pushy recipes that I urge you to make. I promise that people will ask you which patisserie you bought them from because they are that lusciously good. And if you are having difficulty locating beautiful strawberries just use a bit of gold leaf or a few grains of salt to decorate.