Butterscotch Mini Tarts

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour and confectioner's sugar. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Use a light touch to avoid developing the gluten in the flour.

3. 3

   Press the mixture into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm (1/8 inch). Cut into 12 equal squares.

   Tip: Use a cookie cutter or the rim of a glass to cut out the pastry squares.

5. 5

   Spoon a small amount of pastry cream onto one half of each square, leaving a 1cm (1/2 inch) border around the edges.

   Tip: Use a piping bag or a spoon to apply the pastry cream.

6. 6

   Brush the edges of the pastry with the beaten egg and fold the other half of the pastry square over the filling to form a triangle.

   Tip: Press the edges together to seal the tart.

7. 7

   Use a sharp knife or pastry brush to create a decorative edge around the pastry.

   Tip: You can also use a pastry stamp or a fork to create a pattern on the pastry.

8. 8

   Bake the tarts for 20-25 minutes, or until the pastry is golden brown.

   Tip: Rotate the baking sheet halfway through the baking time to ensure even cooking.

9. 9

   Allow the tarts to cool on a wire rack for 5 minutes before serving.

   Tip: Serve warm, dust with confectioner's sugar, and enjoy!