Small bites of salty and sweet caramel with chocolate and a crispy shell, just for an afternoon in the summer weather. But be quick before the caramel to runs from you.
MINI MILLIONAIRES TARTS
24 TARTS.
SHORT CRUST PASTRY:
150 G FLOUR
75 G BUTTER
1/4 TSP. SALT
60 G ICING SUGAR
30 G EGG YOLKS
1/4 VANILLA POD
JUICE AND ZEST OF 1/4 LEMON
Blitz flour, butter and salt in a food processor until it resembles breadcrumbs, you can also use a hand-held whisk and “chop” it to the same texture.
In a separate blend bowl, icing sugar, egg yolks, vanilla grains, lemon zest and juice into a creamy mixture.
Stir the egg mixture in the dry ingredients until it just sticks together.
Form the pastry dough on a table to a soft and pliable ball.
Place the dough between two pieces of cling film and roll it out to a square of approx. 1 cm thickness.
Wrap it in the film and place it in the fridge for at least 1 hour.
When the dough is cold, roll it out to a thickness of 3mm.
Cut the dough into 24 circles with a cutter of approx. 7 cm in dia.
Line a mini-cupcake tin with the dough circles. Fold them gently into the mold and press the dough into the sides, cut off excess dough and prick holes in the bottom with a fork.
Chill the dough for 30 minutes.
Preheat the oven to 190 degrees celsius.
Place a piece of aluminum foil on top of the tart shell and fill them with ceramic baking beans, dried beans or rice, making sure the dough does not puff up.
Bake the tart shells for approx. 15-17 min.
Let the them cool off completely on a rack.
FILLING:
225 G SALTED CARAMEL
Fill a piping bag with the caramel and divide it between the shells, filling them 2/3 of the way up.
Place the tarts in the fridge until the caramel has set and formed a skin.
TOPPING:
150 G OF CHOPPED DARK CHOCOLATE
20 G BUTTER
SALTY CHIPS
Melt the chocolate with the butter and stir them to a shiny mixture.
Spread the chocolate over the caramel and smooth it out.
Chill the tarts again until the chocolate has hardened.
Decorate with crushed salt chips.