Salted caramel Millionaire’s shortbread tartlets

8 servings Prep: 30 mins, Cooking: 18 mins
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A teatime or lunchbox treat deluxe.

By Food24 April 20 2015
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Ingredients (11)

125 g butter — at room temperature
125 ml castor sugar
250 ml flour — cake
45 ml cornflour — maizena
salt — pinch
125 g butter
50 ml golden syrup
397 g condensed milk — tin
125 ml castor sugar
sea salt — flakes
150 g dark chocolate
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Method:

Pre-heat the oven to 180°C and grease 8 small tartlet pans.
   
Beat the butter and castor sugar together until creamed.
Sift the cake flour, corn flour and salt and add to the dough. Mix to from a stiff dough.
Press the dough into the bottom and sides of the pans and prick the dough with a fork.
   
Bake in the preheated oven for approximately 18 minutes or until golden brown. Remove from the oven and let the cases cool down in the tartlet pans.
   
Make the caramel layer; place the butter, syrup, condensed milk and sugar into a heavy based saucepan.
Bring to a boil, reduce the heat and simmer for 5 minutes. Stir all the time to make sure that the mixture does not burn.
Remove from the heat, add a pinch of sea salt flakes and stir to combine. Cool down slightly.
Spoon the salted caramel into the baked shortbread cases.
Melt the chocolate over boiling water or in the microwave and spread over the caramel layer.
Serve the tartlets with an extra sprinkling of sea salt flakes.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
 
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