Dulce de Leche Caramel Tarts
Ingredients
For the Dulce de Leche Caramel:
- 1 14.0 ounce can sweetened condensed milk
For the Sweet Short Crust Pastry:
- 2-⅓ cups all purpose flour
- ¾ cup, plus 2 tbsp., cold salted butter
- ⅓ cup, plus 1 tsp., confectioners' sugar
- 2 egg yolks
- 2 tbsp. cold water
Instructions
To prepare the dulce de leche caramel:
- Lay the can on it's side in a deep pot and cover with hot water; bring to a gentle simmer.
- Check on the pot every 30 – 45 minutes to see if the water needs topping up; if so, add boiling water from a kettle so the cooking process is not slowed down.
- Roll the can on the opposite side occasionally when water is added to ensure even cooking.
- Simmer for 3 hours for a thick set caramel.
- When the 3 hours have passed, remove from the pot; cool the can completely to room temperature before placing in the refrigerator for several hours or overnight.
- Important Note – do not let the pot run dry as this can cause the can to expand and possibly burst; also, it is hightly recommended to not walk away from this as it boils; monitor closely to ensure the can is always fully submerged and just gently simmering; setting a timer for every 30 minutes or so to check is also recommended; using a quite deep pot is preferred as it will hold more water.
- This will take about 6 hours to cook and cool completely; making a day ahead works very well.
To prepare the sweet short crust pastry:
- This recipe can be made using a traditional pastry cutter to cut the butter through the flour; then add the egg and water; bring together into a soft dough.
- Or alternatively, use a food processor by cutting the cold butter into cubes; add to the food processor; next, add the flour and confectioner's sugar; pulse together until the butter is fully incorporated and the mix has a wet sand look.
- Add the egg yolks and cold water; pulse again until a soft dough forms.
- Divide the dough into 2 balls; flatten into rounds and wrap in plastic wrap.
- Place in the refrigerator and allow the dough to rest for at least 30 minutes before using it in the recipe.
- This recipe makes 2 rounds of dough which is sufficient enough for about 24 mini-tarts or 2 pie shells; unused dough can be frozen for future use.
To prepare the mini-tarts and assemble for serving:
- Once the pastry is chilled as indicated, roll out to about ¼-inch thickness.
- Using a 3-½-inch round cookie cutter, cut out circles of dough and place them in a 24 count mini-tart pan.
- Carefully tuck the pastry all the way to the bottom of the pan, ensuring it gets into the corners.
- Place the mini-tart pan in the refrigerator and chill for 15 minute
- While the dough is chilling, pre-heat the oven to 375°F.
- Place the chilled tart shells into the pre-heated oven and bake for about 15 minutes or until they are a light golden brown at the edges.
- Carefully remove from the pan and cool on a wire rack.
- When completely cooled, fill with a teaspoon or so of the caramel filling and serve.
Notes
If not using this all at once, store the remaining caramel in a mason jar or sealed plastic container and place in the refrigerator.