These mini tarts are sheer heaven. The sweet, melty pockets are packed with luscious caramel in a deliciously crumbly case.
Makes around 24
Ingredients
For the crust:
2 1/4 cups of plain flour
1/3 cup of icing sugar
1 tsp baking powder
160g butter, cubed
1 egg
1 tsp vanilla extract
1 tbs cold water
salt
For the caramel and topping:
395g can sweetened condensed milk
1/3 cup of firmly packed brown sugar
60g butter
200g dark chocolate, chopped
3/4 cup toasted slivered almonds
Method
Put the flour, icing sugar, baking powder and a pinch of salt into a bowl and mix. Rub the butter in using your fingertips until the mixture turns into fine crumbs. Add the egg, vanilla and water and mix until it turns into dough.
Turn the mixture out onto a lightly floured surface and knead it until it is smooth. Divide it into two or three pieces and wrap each in cling film. Refrigerate for half an hour to make it easier to work with.
While you're waiting, preheat the oven to 180°C and grease a mini muffin or tart mould.
Roll one block of pastry out until it is quite thin - just a few millimetres. Use a biscuit cutter to cut rounds from the dough. It should make at least 12 bases, depending on the size of your mould. Line the moulds with dough, pressing it gently into each cavity. Repeat with the other half of the pastry.
Gentlly prick the base of each tart with a fork. Refrigerate for 15 minutes.
Transfer the tarts to the oven and bake for 20 minutes or until golden. Leave the bases in the mould for 5 minutes before transfering them to a wire rack to cool completely.
It's time to make the caramel for the centre. Combine the condensed milk, sugar and butter in a saucepan over medium heat. Keep stirring until the mixture melts and turns a rich-caramel colour. It should take around 15 minutes. Avoid boiling the caramel.
Spoon a dollop of caramel into each tart base and set aside to cool.
Stir the chocolate in a heatproof bowl over a saucepan of simmering water. If the chocolate is too thick, add a little vegetable oil to smooth it out. Use a spoon to cover the top of each tart with chocolate. Sprinkle with slivered almonds and refridgerate until set.
Try not to eat them all at once.
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