Ingredients
You'll need to make:
1 batch Sour Cream Pastry cut into 11cm discs
1 tsp sea salt
You'll need to make:
1 batch Sour Cream Pastry cut into 11cm discs
1 tsp sea salt
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Methods
1
Preheat a fan forced oven to 220C.
2
Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.
3
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.
4
Remove from the oven and place the tart shells into a wire rack and set aside to cool.
5
To serve, place spoonfuls of the Salted Brandy Caramel into each tart shell, and top with a pinch of salt flakes.
6
Serve with creme fraiche or thick cream, if desired.
1
Preheat a fan forced oven to 220C.
2
Place the pastry discs into a cup cake mould then line with baking paper and weigh down with baking beads.
3
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.
4
Remove from the oven and place the tart shells into a wire rack and set aside to cool.
5
To serve, place spoonfuls of the Salted Brandy Caramel into each tart shell, and top with a pinch of salt flakes.
6
Serve with creme fraiche or thick cream, if desired.
