Salted Caramel Mini Tarts
Prep
30 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Miniature pastry tarts filled with a rich salted caramel and topped with flaky sea salt.
Ella x
Ingredients
- 250all-purpose flour
- 125cold unsalted butter
- 100confectioner's sugar
- 1egg yolk
- 5 gsalt
- 150light brown sugar
- 120 mlheavy cream
- 100 mlunsalted caramel sauce
- 5 gflaky sea salt
- 400puff pastry, thawed
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿tF). Line a baking sheet with parchment paper.
- 2
Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
- 3
Cut out small squares of pastry, about 5cm (2 inches) on each side.
- 4
Transfer the pastry squares to a baking sheet lined with parchment paper.
- 5
Bake the pastry for 15 minutes, or until lightly golden.
- 6
While the pastry is baking, prepare the salted caramel filling.
- 7
In a small saucepan, combine the light brown sugar, heavy cream, and unsalted caramel sauce.
- 8
Bring the mixture to a simmer over medium heat, stirring occasionally.
- 9
Remove from heat and stir in the salt and flaky sea salt.
- 10
Allow the caramel to cool slightly before filling the pastry shells.
- 11
Fill each pastry shell with a spoonful of the salted caramel filling.
- 12
Sprinkle a pinch of flaky sea salt on top of each tart.
- 13
Serve immediately, or store in an airtight container in the refrigerator for up to 2 days.
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