Email to Buny      

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 400ºF. 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.