Salted caramel tart

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Actually made this last weekend, but only just got around to posting. I’ve had this on the ‘to try’ list for ages now and a Donna Hay magazine at the hairdressers made it happen!

You need to make the dulche de leche ( caramel)  first. Really very simple. 

 Ingredients

  • 2 tins of condensed milk.

Method

Preheat oven to 220 degrees c. Place condensed milk in oven proof baking dish and cover tightly with foil. Place baking dish in a larger deep-sided baking tray and fill with boiling water until it reaches 3/4 of the way up the sides of the dish. Bake for 1 hour 30 mins or until caramel in colour. Spoon caramel into a bowl and whisk until smooth.Spoon into sterilised jar. Will keep for up to a month in the fridge. Makes 2 cups.

Salted Caramel Tarts

Ingredients

  • 1 cup plain flour sifted
  • 1/2 cup cocoa sifted
  • 1/2 cup icing sugar sifted
  • 125 g butter chopped
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon iced water
  • 1 cup home-made dulche de leche
  • 1/2 cup cream
  • 175 g dark chocolate
  • sea salt flakes for sprinkling

Method

Place flour, cocoa, icing sugar and butter in food processor and process until the mixture resembles fine bread crumbs. While the motor is running add the egg yolks and vanilla and process to combine. Add the iced water and process until the dough comes together. Flatten into a disk on lightly floured surface , wrap in plastic wrap and refrigerate for an hour.

Roll the pastry out between 2 sheets of baking paper to 4 mm thick. Cut 6x 12 cm rounds from the pastry and use to line 6×8 cm tart tins. Prick the base with a fork and trim the edges. Place in fridge for 30 minutes.

Preheat oven to 180 degrees c. Line the pastry cases  with non stick baking paper and fill with baking weights ( I used rice) Bake for 10 minutes , remove paper and weight and bake for a further 10 minutes or until cooked through. Allow to cool completely in tins. Remove pastry cases from tins. Divide the duche de leche between the pastry cases. Uses a butter ( or palate) knife to spread evenly. refrigerate for 10 minutes.

Place the cream in a small saucepan over a high heat until starting to boil. Remove from heat and add broken chocolate. Stir mixture until thick and glossy. Spread tarts with chocolate and refrigerate for 2 hours or until set. Sprinkle with salt to serve. Makes six.

(Some of my’ food tasters’, couldn’t ‘get’ the idea of the salt flakes and grabbed their tarts before it could happen!)

* I used a 12 medium muffin tin. There was enough pastry but I used all the duche de leche.

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