Toffee Mini Tarts

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.