Wednesday, 11 June 2014
Tarts cases are made with short crust pastry & the filling can be anything, sweet or savoury. Here, I have filled the tarts with a caramel fudge. The simplest filling for a sweet tart is Jam.
For tart case:
Plain flour: 250 g
Butter: 115 g
Sugar: 1 tsps
Baking powder: ½ tsp
Salt: a pinch
Cold water: to knead (about 2 tbsps)
For the fudge:
Condensed milk: 200 g
Butter: 2 tbsps
Nuts & raisins: 2 tbsps each
Grease & prepare tart tins or use paper cups.
Sieve flour with salt & baking powder.
Rub butter lightly into flour with finger tips till they resemble bread crumbs.
Add sugar (preferably powdered)
Add enough cold water to form dough with minimum handling.
Refrigerate for 30 minutes.
Roll out on a floured board & cut into small rounds to fit the tart tin.
Line tin with the tarts & prick base with a fork (so that it doesn’t rise while baking)
Bake in a hot oven at 2050C for 15 minutes.
Remove from tin & cool. Store in an air tight tin till required.
Make a caramel with butter & sugar. Pour condensed milk & stir till thick.
Add nuts & raisins.
Cool well & fill each tart case with a tablespoon of the fudge.