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Caramel tarts with maple pecans
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Prep Time:
435 minutes
Cook Time:
35 minutes
Total Time:
470 minutes
Irresistible nutty, caramel tarts that are as delicious as they are beautiful!
Ingredients:
  • 375.00 ml plain flour
  • 40.00 gm caster sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
  • 161.25 gm caster sugar
  • 166.65 gm thickened cream
  • 80g butter, chopped
  • 187.50 ml pecans
  • 27.00 gm maple syrup
Instructions:
  • In a food processor, combine flour, sugar, and butter until the mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of chilled water. Process until the dough just comes together, adding more chilled water if needed. Transfer the dough onto a lightly floured surface and knead until smooth. Shape it into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • For the maple pecans, heat the oven to 200°C/180°C fan-forced. Line a baking tray with parchment paper. Combine pecans and syrup in a bowl, ensuring the pecans are coated well. Spread the mixture in a single layer on the tray. Bake for 10 to 12 minutes, stirring occasionally, until the pecans are golden and crispy.
  • Preheat the oven to 180°C/160°C fan-forced. Grease four 3cm-deep, 10cm (base) loose-based fluted tart pans. Roll out the pastry between 2 sheets of baking paper until 5mm thick, then use a 13cm round cutter to cut out 4 rounds from the pastry. Line the pans with the pastry and refrigerate for 10 minutes.
  • - Arrange pans on a baking tray and line pastry cases with baking paper. - Fill each pastry case with ceramic pie weights or uncooked rice. - Bake for 12 to 14 minutes until edges turn light golden. - Remove the weights or rice and the paper. - Bake for an additional 8 minutes until bases turn light golden. - Let it cool before using.
  • To prepare the caramel filling, heat sugar in a frying pan over medium-high heat until it turns golden, without stirring, for about 5 to 6 minutes. Then, lower the heat and stir in cream until smooth, cooking for an additional 3 to 4 minutes. Remove from heat, add butter, and stir to combine. Let it cool for 5 minutes before pouring the caramel into pastry cases. Refrigerate overnight or until set. Garnish with maple pecans and serve.

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