Salted Caramel and White Chocolate Fondant

I've noticed a distinct lack of sweet dishes on here so thought I'd post this recipe, that we used at a hotel that I used to work at, we served it as a petit four but the size could easily be increased to be served as a main dessert.

You will need:
352g Butter
325g Caster Sugar
350g Eggs
225g T55 Flour
15g Salt
1 1/2 Vanilla pods
360g White chocolate

Make a dry caramel with 175g of the sugar take the caramel really dark, verging on burnt to 216degrees.
Whilst this is cooking make a sabayon by whisking the remaining 150g Sugar with the eggs. Melt the butter and Vanilla in a pan.
Use the melted butter to deglaze the caramel, be careful this may splash and is extremely hot!! Add the salt and chocolate and whisk until the chocolate is fully incorporated in the caramel butter mixture.
Add the hot mixture to the sabayon and whisk well.
Finally whisk in the flour.

Pipe the mixture into moulds, or tart cases and cook in the oven at 185degrees. Cook until the mixture becomes just sponge like on top and serve immediately, this should take 10-15mins for a 70g portion, the result should be a delicious oozing centre.

Like I said we served this as a petit four but I think it would be delicious served as a main dessert, maybe with a white chocolate Ice-cream, and some caramel popcorn.