Baileys salted caramel tarts


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Baileys Irish Cream and salted caramel are a match made in dessert heaven – these boozy tarts prove it.

12 Ingredients

  • 395g can sweetened condensed milk

  • 80ml (1/3 cup) golden syrup

  • 2 tbsp brown sugar

  • 50g butter

  • 60ml (1/4 cup) Baileys Irish Cream liqueur

  • 1 tsp sea salt flakes

  • 160ml (2/3 cup) thickened cream, whipped to soft peaks

  • Grated chocolate, to serve
  • Shortcrust pastry

  • 225 (1 1/2 cups) plain flour

  • 60g (1/3 cup) icing sugar mixture

  • 125g butter, chilled, chopped

  • 1 egg

7 Method Steps

  • Step 1

    To make the pastry, place the flour, icing sugar and butter in a food processor. Process until fine crumbs form. Add the egg. Process until the dough just comes together. Shape into a disc. Wrap in baking paper. Place in the fridge for 1 hour or until just firm.

  • Step 2

    Meanwhile, place the condensed milk, golden syrup, brown sugar and butter in a saucepan over medium heat. Cook, stirring constantly, for 10 minutes or until the mixture is smooth and just starts to simmer. Cook, stirring occasionally, for 5 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat.

  • Step 3

    Stir 2 tablespoons Baileys and 1/2 teaspoon salt into caramel mixture. Carefully transfer to a heatproof bowl. Cover surface with plastic wrap. Place in the fridge for 1 hour to chill.

  • Step 4

    Preheat oven to 200°C/180°C fan forced. Grease twelve 1.5cm-deep, 6.5cm (base measurement) round fluted tart tins with removable base.

  • Step 5

    Divide the dough into 12 portions. Roll out each portion between 2 sheets of baking paper until 3mm thick. Line base and side of prepared pans with pastry. Trim edges. Line each pan with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until the pastry is golden and cooked through. Set aside in pans to cool completely.

  • Step 6

    Meanwhile, place the cream and remaining Baileys in a bowl and fold until combined.

  • Step 7

    Remove pastry cases from pans and place on a serving plate. Spoon caramel into pastry cases. Dollop with Baileys cream and sprinkle with grated chocolate and remaining salt. Serve.

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