A few people have asked if I could share the Caramel Tart recipe I posted to Instagram yesterday. Be warned though, it is not a healthy recipe, it could quite possibly clog an artery or put holes in your teeth. Only make it for a very special occasion or in my case, for my Project Life 365 daily word prompt of ‘Temptation’. It was so sweet I could only eat 1/4 of a tart but my caramel loving husband was happy to finish the rest.
CARAMEL TARTS (makes 4)
240g plain flour
pinch of salt
395g tin of sweetened condensed milk
2 tbsp golden syrup
Pastry Place flour, butter and salt in a food processor and blend until the mixture resembles fine breadcrumbs. Add 1-2 teaspoons cold water and blend again until the dough just comes together. Tip out onto a lightly floured board or clean bench and form dough into a disc, encloe in cling wrap and refrigerate for about 20 minutes.
Roll pastry out to 3-5mm thick, then use to line four 10cm loose-bottomed tart tins. Prick the base with a fork, then place back in the fridge to rest for about 20 minutes.
Preheat oven to 180 degrees C, line the pastry cases with baking paper and pastry beads or uncooked rice. Blind bake for 7-10 minutes, then remove baking paper and beads and bake for another 5-10 minutes until just golden. Press down any bubbles that have risen up and allow to cool. Remove from tart cases and place on a serving plate or clean board.
Caramel filling Combine condensed milk, golden syrup and butter in a small saucepan. Stir over very low heat for about 10 minutes until lightly golden in colour and thickened.
Spoon caramel into tart shells and leave to set.