I love making caramel tarts because they are so quick, easy and delicious! I am a sweet tooth and love the taste and texture of caramel.
- 100g chilled butter
- 1 1/2 cups plain flour
- 50g icing sugar
- 1 egg, lightly beaten
- 2 tblsp chilled water
- Caramel Top 'n' Fill can
- Cream, whipped
For Pastry; pulse butter, icing sugar and flour in a food processor until mixture resembles fine breadcrumbs. Combine the egg and water in separate container. With the motor running, slowly pour water mixture into the food processor. The mixture should stick together making a dough. Remove and roll into a ball. Chill for 30 minutes.
Roll out dough onto a floured board until thin. Using circle cutters, cut out pastry cases. Spray cup cake trays with non-stick olive oil. Place uncooked cases into each section of the tray. Blind bake for 15-20 minutes or until cooked.
When cool spoon 1-2 tsp of caramel filling into each case. Then top with whipped cream to serve.