Step 1: Preheat a fan forced oven to 220C.

Step 2: Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.

Step 3: Place into the preheated oven and bake for 10-15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.

Step 4: Remove from the oven and place the tart shells into a wire rack and set aside to cool.

Step 5: To serve, place spoonfuls of the Salted Brandy Caramel into each tart shell, and top with a pinch of salt flakes.

Step 6: Serve with creme fraiche or thick cream, if desired.