Monday, 22 July 2013

Caramel Tart Bites

This recipe is a little ripper. I love caramel but haven't yet mastered boiling sugar, so these are a fail-safe alternative. The caramel is made from honey and brown sugar, and baked into easy (frozen) shortcrust pastry shells. There's only a few bites in each one but really, that's all you need. I have made them for more than one tea party now and they are an easy way to make an impact.

Caramel bites (adapted from Donna Hay Magazine Mar/Apr 2006)
1/2 cup honey
1/2 cup brown sugar
2 eggs
80g butter, melted
1/2 tsp vanilla
2 tbsp plain flour
3 sheets frozen shortcrust pastry
  1. Preheat oven to 180°C. Lightly grease two pattycake tins.
  2. Combine honey, sugar, eggs, butter, vanilla and plain flour and whisk to combine.
  3. Use an egg ring to cut out circles from the pastry sheets (you should get 9 from each sheet). Make one cut from the edge to the centre of a circle. Line up over the tin and overlap the edges so the circle presses nicely into the tin.  Repeat for other circles.
  4. Spoon the caramel mixture into the shells and fill to the top. Bake for 10-15 minutes or until puffed and golden. Tarts will deflate when cool.

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