Toffee Mini Tarts
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These toffee mini tarts are my go to when I want something impressive without spending all day in the kitchen. The whole thing comes together in under an hour, and honestly, they're so simple that even if you're not a confident baker, you'll nail them. I love that peanuts add a nice protein boost to balance out the sweetness, and the combination of toffee bits with buttery pastry is just irresistible. They're perfect for sharing with friends or keeping a stash in the freezer for when you need a quick treat. Trust me, these little gems will become a favorite in your rotation.
Ella x
Ingredients
- 250butter
- 375 gflour
- 200 ggranulated sugar
- 150 gbrown sugar
- 2 eggeggs
- 5 gsalt
- 400 gtoffee bits
- 100 mlheavy cream
- 2 mlvanilla extract
- 2 gbaking powder
- 100 gunsalted butter, melted
- 100 gpeanuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350´F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, and baking powder.
Tip: Make sure to sift the dry ingredients for a light and airy texture.
- 3
Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
Tip: Be careful not to overmix the dough.
- 4
Roll out the dough on a lightly floured surface to a thickness of 3 mm.
Tip: Make sure the dough is evenly rolled to ensure uniform toffee centers.
- 5
Cut out small squares of dough, about 3 cm per side.
Tip: Gather the scraps, re-roll the dough, and cut out more squares as needed.
- 6
Spoon a small amount of toffee bits onto one half of each square, leaving a 1 cm border around the edges.
Tip: Make sure to leave room for the toffee to spread a bit during baking.
- 7
Fold the other half of the dough square over the toffee to form a triangle, pressing the edges to seal.
Tip: Use a fork to crimp the edges for a decorative touch.
- 8
Brush the tops of the tarts with the beaten egg for a golden glaze.
Tip: Optional: Add a sprinkle of sugar for extra sweetness.
- 9
Bake the tarts for 18-20 minutes, or until golden brown.
Tip: Make sure to rotate the baking sheet halfway through the baking time.
- 10
Allow the tarts to cool on a wire rack for 5 minutes before serving.
Tip: Optional: Dust with powdered sugar for an extra touch of elegance.
Recipe Variations
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