Caramel Mini Tarts

Instructions

1. 1

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

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt. Add the softened butter and mix until the dough comes together.

   Tip: Optional: Use a pastry blender or your fingers to work the butter into the flour mixture.

3. 3

   Roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut out circles of dough using a cookie cutter or the rim of a glass.

   Tip: Optional: Use a pastry cutter or a knife to cut out the dough circles.

4. 4

   Press each dough circle into the bottom and up the sides of a mini tart pan with a removable bottom.

   Tip: Optional: Use a pastry brush to gently press the dough into the corners of the pan.

5. 5

   Bake the tarts for 15-20 minutes, or until the edges are golden brown.

   Tip: Optional: Rotate the baking sheet halfway through the baking time for even browning.

6. 6

   While the tarts are baking, prepare the caramel sauce by heating the heavy cream in a small saucepan over medium heat until it starts to simmer.

   Tip: Optional: Use a candy thermometer to monitor the temperature of the caramel sauce.

7. 7

   Remove the tarts from the oven and let them cool in the pan for 5 minutes.

   Tip: Optional: Use a wire rack to cool the tarts.

8. 8

   Drizzle the melted butter and caramel sauce over the tarts, followed by a sprinkle of confectioner's sugar.

   Tip: Optional: Use a pastry brush to spread the caramel sauce evenly over the tarts.

9. 9

   Drizzle the vanilla extract over the tarts and serve immediately.

   Tip: Optional: Serve the tarts chilled, dust with confectioner's sugar, or let them cool completely and store in an airtight container.

10. 10

    Optional: Sandwich a small spoonful of caramel sauce between two tarts for a gooey, caramel-filled treat.

    Tip: Optional: Use a sharp knife to slice the tarts and serve.