Salted Caramel Tarts

Name: Salted Caramel Tarts
Prep time: 30 min
Cook time: 15 min
Yield: 15 - 18 mini tarts
Cuisine: Australian
Ingredients: 1 3/4 cups Organic Times Almond Meal (Blanched); 2 tbsp Organic Times Rapadura Sugar; pinch salt; 40 grams Organic Times Unsalted Butter; 1 egg white; 1 cup Organic Times Rapadura Sugar; 40 grams Organic Times Salted Butter; 1/4 cup cream; 1/4 tsp vanilla extract; 1/2 tsp salt; extra salt for decoration

You’ll be hard pressed to find someone who doesn’t like salted caramel.
These melt in the mouth Salted Caramel Tarts by Sam @Wholesome Patisserie have a soft pastry base made from almond meal and are baked to perfection. Filled with a decadent, rich, thick velvety smooth salted caramel sauce.
They are easy to make with the tart shells all prepared in the food processor along with a simple to make caramel sauce which tastes equally amazing!

Wholesome Patisserie
Prep Time: 30 minutes
Chill Time: 10 minutes
Cook Time: 15 minutes
Yield: 15 - 18 mini tarts

Ingredients

Tart Shells

1 3/4 cups Organic Times Almond Meal (Blanched)
2 tbsp Organic Times Rapadura Sugar
pinch salt
40 grams Organic Times Unsalted Butter
1 egg white

Salted Caramel Sauce

1 cup Organic Times Rapadura Sugar
40 grams Organic Times Salted Butter
1/4 cup cream
1/4 tsp vanilla extract
1/2 tsp salt
extra salt for decoration

Method

Tart Shells

Preheat oven to 200ºC (400ºF). Lightly grease a mini cupcake pan with butter or oil.
In a high-speed food processor, add all tart shell ingredients.
Process on high until all ingredients are well combined, resembling dough.
Pick up a small amount of mixture, approx. 1 teaspoon and mold it into each mini cupcake hole. Press mixture down and mold into each hole. Ensuring sides and base are covered evenly.
Place shells into freezer for 10 minutes.
Remove shells from freezer.
Bake for 10-12 minutes or until lightly golden.
Remove from oven and cool in pan for 2 minutes.
Transfer to wire rack to cool completely.

Salted Caramel Sauce

In a medium sized saucepan, melt together sugar, butter and cream over medium heat.
Once completely melted, bring to the boil.
Boil mixture for 1 minute, whilst stirring.
Pour mixture into a mixing bowl or the bowl of a stand mixer.
Add vanilla extract and salt.
Whip mixture for 3-4 minutes or until sauce thickens.

Assembly

Attach a small round nozzle to a piping bag.
Fill up bag with caramel sauce.
Pipe sauce into tart shells, filling them to the top.
Alternatively, spoon sauce into tart shells.
Add a pinch of salt on top of each tart.
Serve and Enjoy!

Notes:

Best assembled and served on the day.
Store in an airtight container, refrigerated or in the pantry for 3-4 days.
You can prepare the tart shells and the salted caramel sauce the day before and assemble them when you need them.
When molding each tart shell dough into pan, ensure to leave no holes otherwise the shells will crack when baked and will be difficult to remove.