Easy Salted Caramel Tartlets are literally the perfect bite…. to me that is!

The Easy Salted Caramel Tartlets are sweet, but not too sweet, buttery, creamy, sticky, crumbly and then that little hint of salt at the end. Enough to make your resistance crumble and grab a second one.

Easy Salted Caramel Tartlets

makes 12 tartlets

For the Sweet Shortcrust Pastry

Ingredients

250 g cake flour

125 g cold butter  – cut in small cubes

15 ml caster sugar

2 ml salt

1 egg yolk

10 ml lemon juice

12.5 – 25 ml ice water

Method

Mix all the dry ingredients. Add the ice cold butter cubes. Use your fingertips en rub the spread into the flour until it resembles fine bread crumbs. Mix the egg yolk with the water and lemon juice. Add to the dry ingredients and mix until the pastry comes together in a ball. Rest in the fridge for 30 minutes.

Preheat oven to 180 C. When ready to bake the tartlet shells. Roll out the pastry to about 3 mm thick. Use a cookie cutter slight bigger than your tartlet pan and cut out circles. Spray the pans with Spray n Cook and place the pastry circle in the pans. It it is slightly bigger than the pie dish, dish use a sharp knife and cut the excess pastry off. Line the pastry cases with silicone paper and fill the shell with rice or beans. Place tartlet pans on a baking sheet and “blind bake” shells for 5-7 minutes. Remove from the oven. Remove the rice and silicone paper and bake a further 8-10 minutes or until the pastry shells are light golden brown. Cool until needed.

For the Easy Salted Caramel

makes about 400 ml

Ingredients

500 g caramel toffees – I used Candy Tops Creamy Toffee

250 ml cream

sea salt – about 10 ml

Method

Unwrap the toffees and place in a small pot with the cream.  Heat the cream and toffees on a very low heat until the toffees have melted completely.  Stir the sauce and poor into the baked pastry shells. Allow tartlets to cool completely. Serve with  sprinkle of sea salt on top.

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