Dulce de Leche 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, confectioners' sugar, and salt.

   Tip: Make sure to sift the confectioners' sugar for even distribution.

3. 3

   Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Keep the mixture cold for optimal results.

4. 4

   Gradually pour in the melted butter and mix until the dough comes together in a ball.

   Tip: Don't overmix the dough.

5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

   Tip: Chill the dough to allow the butter to firm up.

6. 6

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm.

   Tip: Use a rolling pin to achieve an even thickness.

7. 7

   Cut out small squares of dough, about 5 cm per side.

   Tip: You should be able to get about 24 squares from the dough.

8. 8

   Press a small spoonful of dulce de leche into the center of each dough square.

   Tip: Make sure to leave a 1 cm border around the dulce de leche.

9. 9

   Fold the dough squares in half over the dulce de leche and press the edges to seal.

   Tip: Use a fork to crimp the edges.

10. 10

    Brush the tops of the tarts with a little bit of heavy cream and sprinkle with sea salt.

    Tip: Don't overdo it with the cream and salt.

11. 11

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

    Tip: Keep an eye on the tarts while they're baking to prevent burning.