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.
INGREDIENTS:
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
Sugar:
2tbsps
Nuts &
raisins: 2 tbsps each
METHOD:
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.
Fugde filling:
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.
