Salted Caramel Tartlets:

Name: Salted Caramel Tartlets:
Total time: 6300 s
Yield: 15 tartlets
Cuisine: British
Ingredients: 🌻Tartlet Shells:; 250 g Plain flour / All-Purpose flour; 50 g Icing Sugar; 1 pinch Fine Table Salt; 120 g Unsalted Butter very cold, cubed; 1 Egg medium to large size

Lubna’s Kitchen @lubnaskitchen

United Kingdom

These Mini Salted Caramel Tartlets are the perfect sweet treat for a party, a special occasion or to make for the Holidays. They combine some Shortcrust Pastry Tartlet Shells with a homemade Salted Caramel sauce filling and flaky Sea Salt for topping.

#saltedCaramelTart #Tarts #dessert #CaramelSauce #Tart #miniTarts #afterNoonTea

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#saltedCaramelTart #Tarts #dessert #CaramelSauce #Tart #miniTarts #afterNoonTea

Saved

Ingredients

1 hr 45 mins

15 tartlets

🌻Tartlet Shells:
250 gPlain flour / All-Purpose flour
50 gIcing Sugar
1 pinchFine Table Salt
120 gUnsalted Butter very cold, cubed
1Egg medium to large size
How to make Caramel sauce:link below ⬇️

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Steps

1 hr 45 mins

1

🌻Tartlet Shells:

Place the sifted Plain Flour, Icing Sugar and Salt in the bowl of your food processor. Pulse for a few seconds to mix. 
Add the very cold cubed Butter. Mix until you get very small crumbs of butter.
2

Add the Egg and mix until a rough dough starts to come together. 
Bring the dough into a ball and place between two large sheets of baking paper. Lightly flatten it with your hands then use a rolling pin to roll to a thickness of about 3 to 4mm (1/6 to 1/8 inch). Place on a flat tray in the fridge to chill and rest for at least one hour, or overnight.
3

Take the dough out of the fridge and remove the baking paper. With a round cookie cutter, cut out disks of pastry that are a bit larger than the tartlet pans you are using.
4

Line the tartlet pans with the pastry, gently sliding it down the sides of the pan. Press on the edge between the side and bottom to make sure the pastry is flush with the pan. Place in the fridge to chill again for at least 1 hour, preferably overnight.
5

Excess dough can be re-rolled and chilled for at least 2 hours to make more tartlet crusts. 
Preheat your oven on 160°C/ 325°F.
Poke the pastry with a small fork. Cover each crust with a little bit of crushed baking paper or foil tin then fill with baking weights, dried beans or rice.
6
7

Bake for 15 minutes. Remove the weights and baking paper and bake for an additional 12 to 15 minutes, or until the bottom should be dry to the touch and the edges are lightly golden. Leave to cool down completely. 
8

🌻Filling:
Transfer the salted caramel filling into a clean jug (or a pastry bag) and pour it into the prepared tartlet crusts. Gently tap the tarts on a hard surface to pop any air bubble and help the salted caramel spread around. 
Place in the fridge to chill for at least 1 to 2 hours, preferably overnight.  
Sprinkle some Flaky Sea Salt on top to finish the salted caramel tartlets.
9

How to make Caramel sauce link ⬇️
https://cookpad.wasmer.app/uk/r/17215794