Salted Brandy Caramel Tarts

INGREDIENTS

  • 1 batch Sour Cream Pastry
  • 1/2 tsp Sea Salt
Print Recipe

Preheat a fan forced oven to 220C.

Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.

Place into the preheated oven and bake for 10-15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.

Remove from the oven and place the tart shells into a wire rack and set aside to cool.

To serve, place spoonfuls of the Salted Brandy Caramel into each tart shell, and top with a pinch of salt flakes.

Serve with creme fraiche or thick cream, if desired.