Made these today using Hawaiian black salt. They taste amazing.
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Made these today using Hawaiian black salt. They taste amazing.
for pastry's sake 
What could possibly be desirable about black salt in a sweet tart I wonder. Sounds exotic but weird. Educate me.
Salt helps to take the edge off sweetness and reduces bitterness and generally enhances the flavour. The caramel is made with quite dark, almost burned toffee so the salt makes it more pleasant to eat. Its interesting, also, because the salt is not the first thing that you taste, it comes after the other flavours. We used black salt because it contrasts well against the white chocolate for decoration. Its nice when having something sweet to also have depth of flavour instead of just eating sugary sugar.
Ah, thank you for the elucidation. It all makes so much sense.
Looks intenserino..