Caramel tarts with hokey pokey

Central and North Burnett Times - - EASY EATING -

Makes 6

In­gre­di­ents

Pas­try: 1 cup flour 75g but­ter ¼ cup ic­ing sugar ¼ cup ground al­monds 1 egg yolk ½ tsp vanilla essence Caramel: ½ cup wa­ter 2 cups sugar 100g but­ter, cut into small cubes ½ cup sour cream Choco­late ganache top­ping: ½ cup cream 100g choco­late pieces Hokey pokey: 2 tbs golden syrup 100g sugar 1 tsp bak­ing soda To serve, whipped cream

Method

Pre­heat oven to 180C. To make the pas­try, place the flour, but­ter, ic­ing sugar and al­monds into a kitchen pro­ces­sor. Blitz un­til it re­sem­bles bread­crumbs. Add the yolk and vanilla, blitz again un­til your dough is formed. Add a ta­ble­spoon of cold wa­ter if nec­es­sary. Roll the dough on a lightly floured bench and line 6 x 8cm tins. Chill in the fridge for 20 min­utes, then bake blind. Cool. To make the caramel, place the wa­ter and sugar in a pot. Cook the mix­ture un­til you have an am­ber-coloured syrup – about 10 min­utes. Whisk in the but­ter and sour cream care­fully – it may spit at you. Cool then spread evenly into tart cases. For the ganache, bring the cream to a boil then pour over the choco­late pieces and whisk un­til smooth. Cool be­fore pour­ing over caramel. Put a sheet of bak­ing pa­per on a bak­ing tray. To make the hokey pokey, place the golden syrup and sugar in a heavy-based saucepan. Very slowly heat, stir­ring un­til the sugar has dis­solved. Bring to a boil for two min­utes then add the bak­ing soda. Work quickly stir­ring then spoon on to your bak­ing pa­per, spread­ing un­til smooth, it will harden within min­utes. Break into pieces when cold to serve with the tarts.

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