Caramel tarts with hokey pokey
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
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.