Nutty Caramel Tarts
Ingredients
- nutty caramel tarts
- for pastry:
- 220g plain flour
- 110g salted butter
- 70g granulated sugar
- 1 small egg
- 2 tbsp milk
- for filling:
- 1 1/2 cup milk
- 1 cup brown sugar
- 2 egg yolks
- 2 tbsp cornflour (dissolved in a little milk)
- 1 tbsp butter
- sliced pecans
Preparation
In a food processor process flour, butter + sugar, alternatively rub together using your hands
Crack in egg + add milk, knead till it forms a ball of dough, tip onto counter and knead for 2 mins till smooth
Divide dough into 2 portions, each portion will yield 10 - 12 tart cases
Lightly dust surface and roll dough to a thickness of 3mm
Using a frilled metal cutter (mine was 7cm in diameter) cut out 10 - 12 circles
Gather any scraps and repeat
You'll need a perforated tart baking pan (see photos), alternatively use a fairy cupcake tin turned upside down to create tart cases
Place circles in tin and gently press to shape the pastry
Chill the pastry for 10 mins before baking
Add baking beads to the centre of the cases before baking to stop shrinking
Preheat oven to gas mark 5 (190°c/375°f) and bake tart cases for 20 mins or until you see edges turn golden, turn halfway during cooking to brown evenly
After 15 mins remove baking beads and bake for remaining 5 mins
Remove from oven and cool completely
Prepare the caramel
Heat milk and brown sugar until sugar dissolves, add in egg yolks, cornflour, butter + vanilla essence
Keep mixing vigorously with a whisk until mixture thickens
The mixture will further thicken once cooled
Once the cases have cooled, add caramel, if it starts to set, gently reheat it and whisk to make smooth again
Lastly add the sliced pecans, i toast mine to make them extra crunchy
Enjoy your tasty treats just as or with a cuppa!
