Same case with bakeries.Gone are the days when you could choose between simple butter cakes,cupcakes and jam tarts.Now even a local bakery stocks Rosette swirled cupcakes and Fondant covered cakes.Not that I don't like either,but I feel the old world charm has lost.As kids,we used to be spoilt for choice in the Best bakery near our home even when they stocked less than 10 items in all!
So when Maria posted this Mini Caramel Fudge Tarts a while back,it immediately transported me back to my childhood.Caramel tarts were a favorite of mine and my brothers'.We preferred this over the Jam tart and used to eat 2-3 tarts at one go.I planned to make this as soon as possible and the first thing I did after baking this was share the picture with my brother on Whatspp,the closest I can get to sharing it with him:)
Recipe source - Maria's Menu
For the Tart shells
Plain flour/maida - 1 cup
Powdered sugar - 2 tbsp
Baking powder - a pinch
Salt - a pinch
Butter - 80 gms
Ice cold water - 2-3 tbsp
For the Caramel fudge filling
Sugar - 1/2 cup
Water - 2 tbsp
Butter - 55 gms
Amul Cream - 200 ml
Cashewnut - 1/4 cup,chopped
Almonds - 1/4 cup,chopped
Sift/stir together flour,powdered sugar,baking powder and salt.
Rub in the butter with your fingertips till the mix resembles breadcrumbs.
Add ice water gradually and form a soft dough.Wrap with cling film and refrigerate for 25 minutes.
Mean while start with the filling.In a thick bottomed sauce pan add sugar and water and let it come to a boil.Let the sugar caramelize and turn a dark shade of brown.
Remove the pan from fire and add the butter and cream.Stir well and bring it back to fire.Cook on a low flame for 4-5 minutes,do not let it boil.Switch off the flame and let it cool completely.
Mix in the chopped nuts and keep aside.
Preheat the oven to 175C.Grease the tart molds with butter.
Take the dough from the fridge and divide into equal sized balls.Roll each ball and place into the tart mold.Prick the base all over with a fork.
Bake for 15-20 minutes or till it is slightly brown around the edges of the tart.
Remove from the oven and let it cool completely.Remove the tart from the tins.
Fill the cooled tarts with the caramel fudge filling.
- The same recipe could be used for making tarts to fill with Jam,whipped cream with fruits etc.The recipe makes 12 mini tarts
- While making caramel,make sure you keep a close watch on it as it can go from caramel to burnt within a matter of seconds.
- I added Cashewnuts and Almonds while Maria has added Raisins too,go ahead and add any dry fruits of your choice!
- Do not overwork the dough for tarts.Knead lightly with your fingertips and stop when the dough has come together.Roll the tart dough in between a cling wrap to avoid adding more flour.