Monday, June 01, 2009

Caramel Tarts


I dont know why, but I felt like baking.

Caramel Tarts

Pastry
450g Flour
110g Sugar
Evaporated Milk
110g Butter
110g Margarine

Filling
375ml can of Condensed Milk
2 tbs Golden Syrup

Topping
1 big block of Dark Chocolate

Method
The Pastry is from making Egg tarts. Mix all the ingredients together, and slowing add the eva. milk. add bit by bit, until the pastry if its pressed stays together. (kinda like wet sand) Afterwards, roll up in some glad wrap, and let it rest in the fridge for 2hrs.

Make Filling,
Put Con Milk and G Syrup (it's late and I can't be bothered typing) in a small saucepan, put on low heat, stir constantly! until light milky brown. Set aside

Make the tart case
Pull out millions of silicon tartlet moulds, tear off thumb size bits of the pastry and push into the moulds Do this for 2hrs, until all the pastry has been used up or you've got no more tarts moulds.

Pour or spoon in the filling (half full if you what lots of chocolate, 3/4 if you want a smear. Don't go to the top.
Put into a hot oven 150*C and bake for 5 mins. Check, if its not golden on top then bake for another 5 mins.

Topping
Melt Dark Chocolate over double boiler. when runny, spoon a bit of dark chocolate over each tart and let it set before eating.

Makes heaps.
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