Salted Caramel Tartlets
We get a little weak in the knees at the mention of salted caramel… pop it in a tart and we’re yours!
- Serves: 8 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 20 mins
115 g butter
1 large egg
250 g flour
280 g castor sugar
1 C (250 ml) cream
50 g butter
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) vanilla extract
Preheat the oven to 180 ºC.
Combine the butter and castor sugar in a blender and while the motor is still running, add the egg.
Add the flour and blend into a dough. Wrap the pastry in cling wrap and refrigerate for 10 minutes.
When ready, press neatly into 8 tartlet shells and bake blind for 10 minutes or until lightly golden.
Combine the castor sugar and water in a large saucepan, stir to combine and then cook over a medium heat until the sugar turns golden brown and starts to caramelise. Do NOT stir once you turn the heat on as it will seize. It should take about 5-8 minutes.
Remove from the heat and add the butter, give it a whisk, then pour in the cream. It will foam up and may look like it is seizing but continue to whisk. Add the vanilla extract and salt and continue whisking.
Return to medium-low heat and cook until it has thickened. Pour into the prepared tart shells and allow it to cool. The caramel will be soft but hold its shape.