Скачать или смотреть Caramel Tart | Roving Haggis

🏴󠁧󠁢󠁳󠁣󠁴󠁿 CARAMEL TART 🏴󠁧󠁢󠁳󠁣󠁴󠁿

This takes me back to school days! The bar has definitely been raised in presentation and these beautiful tarts would be quite happy at a dinner party, school dinners left for dust! So super easy all made with ready made shop bought ingredients! Give them a try!

Makes 4-6 individual tarts or 1 large!
1 x packet ready made sweet shortcrust pastry
1 x 395g tin sweetened condensed milk
Chocolate sprinkles
1 x bar 70% cocoa dark chocolate
1 tsp coconut oil
Flakey salt

For pastry sealer:
50g leftover raw shortcrust pastry
1 x egg
20g cold water
Blend together till combined

Remove the label from your condensed milk and drop into a pan of cold water. Being to the boil and simmer for 3 hours. Top up water from kettle so tin stays submerged if required. Leave to cool then decant to a piping bag.

Butter your tart tins then line with the pastry. Chill in fridge for at least 30 minutes, then line with scrunched up baking paper and baking beans and bake at 180c fan for 15 minutes. Remove paper and beans, brush with the pastry sealer and back into oven for approx 7 minutes till golden brown all over. Leave to cool then remove from tins. Melt the dark chocolate and stir through the coconut oil. Brush into the tart base and sprinkle with flakey salt then leave to set.
Pipe the caramel equally into the tarts and smooth surface with a spatula. Sprinkle liberally with chocolate sprinkles and they are good to go! Enjoy!

I used tart tins with a 4”/10cm and 5”/12cm diameter 👌🏼

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