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Caramel Chip Tarts

Source of Recipe

The Dessert Show


List of Ingredients

PASTRY:
1 cup flour
1/4 cup sugar
1/2 cup unsalted butter, chilled
2 large egg yolks
1/4 cup finely ground almonds
1 teaspoon almond extract
ice water

FILLING:
3/4 cup salted butter
1 cup dark brown sugar, firmly packed
1/3 cup honey
3 tablespoons heavy cream
1 teaspoon vanilla
1 package mini chocolate chips


Recipe

Pastry: combine flour, sugar and butter with pastry cutter until dough resembles a coarse meal. Add yolks, ground almonds, and extract. Slowly add ice water until dough can be shaped into a ball. Flatten dough into a disk. Wrap tightly and chill until firm. On floured board, roll out dough to 1/4 inches. Cut into 4 inch rounds to fit 3 1/2 inch tart pans. Press gently into pans and chill 15 minutes. Preheat oven to 400�F. Remove tart shells from refrigerator and prick bottoms with fork. Bake 15 minutes or until edges turn golden brown. Cool to room temperature.

Filling: mix together butter, brown sugar, and honey in heavy saucepan and cook over medium heat until sugar dissolves. Turn heat to high and boil without stirring 2 minutes or until bubbly. Remove from heat and stir in cream and vanilla and cool 5 minutes. Pour caramel mixture into tart shells and cool. Sprinkle with miniature chocolate chips.