
Quick Caramel Tarts
Ingredients:
Frozen sweet shortcrust pastry
395 g tin Top ‘n Fill Caramel filling
Muffin/cupcake tin
Extra butter or cooking spray (to grease tins)
Method:
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Get 3 sheets of frozen sweet shortcrust pastry and leave on tray to defrost
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Pre-heat oven to 180 degrees
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Grease muffin/cupcake tin
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Cut 12 pastry circles (approx. 4 per sheet) – if you don’t have a large scone/cookie cutter, you can use a drinking glass or jar.
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Press pastry circles into holes of greased muffin/cupcake tin to make tart bases.
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Bake until golden and more solid (you will get better-shaped bases by placing a small piece of baking paper topped with dry rice onto each base before baking)
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Whisk caramel topping
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Spoon or pipe caramel topping into cooked, cooled pastry bases.
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Refrigerate until ready to serve