Praline Mini Tarts

Instructions

1. 1

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

2. 2

   In a large mixing bowl, combine the flour, cold butter, granulated sugar, and brown sugar. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

3. 3

   Add the eggs one at a time, mixing until the dough comes together in a ball.

   Tip: Be careful not to overmix the dough.

4. 4

   Turn the dough out onto a lightly floured surface and roll out to a thickness of about 3 mm.

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

5. 5

   Cut out small squares of dough using a cookie cutter or the rim of a glass.

   Tip: Collect the scraps, re-roll the dough, and cut out additional squares.

6. 6

   Place a small spoonful of praline paste onto one half of each square, leaving a 1 cm border around the edges.

   Tip: Don't overfill the tarts – you want to leave room for the caramelized sugar.

7. 7

   Fold the other half of the dough square over the filling, pressing the edges to seal.

   Tip: Use a fork to crimp the edges and create a decorative border.

8. 8

   Place the tarts on the prepared baking sheet, leaving about 1 cm of space between each tart.

   Tip: Brush the tops of the tarts with a little milk or beaten egg for a golden glaze.

9. 9

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

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

10. 10

    Remove the tarts from the oven and let cool on a wire rack for 5 minutes.

    Tip: Allow the tarts to cool completely before serving.