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Cooking
Pecan Caramel Tartlets
· 10 servings
Make the pastry ahead
Prepare the tartlet pastry a day in advance so it has time to rest properly in the fridge. Combine all the ingredients in a food processor and work into a smooth, non-sticky dough. Add a little extra flour if needed. If the dough seems too dry, add a splash of cold water.
Line the tartlet tins
Wrap the finished dough in plastic wrap and chill it in the fridge. The next day, take it out and press it into the prepared tartlet tins. Bake in an oven preheated to 175°C for 10–15 minutes.
Keep an eye on the baking
Baking time depends on the size of the tartlet shells. The pastry should turn golden but must not get too dark. Pop the shells out of the tins and let them cool.
Make the caramel
Put 1 cup of sugar into a large non-stick pot. Really do use the biggest pot you have, so the sugar melts over a wide surface. Turn on the heat and let the sugar melt slowly over medium-high heat. Don't crank the heat up to full.
Stir it together
If the sugar seems to be darkening too quickly, lower the heat. Once most of the sugar has melted and starts to darken, stir the caramel with a wooden spoon. There's nothing to worry about.
Add the remaining sugar
Add the second cup of sugar. The process is the same, though now you'll need to watch the caramel even more closely. Use up the third cup of sugar the same way. Once the caramel has a lovely golden colour, take the pot off the heat.
Stir in butter and cream
Don't worry if there are a few small lumps in the caramel. Off the heat, add the butter to the caramel. It will sizzle, so be careful! Stir it in, then mix in the cream. Return the pot to a low heat and cook together until any lumps have dissolved. Leave to cool.
Fill and decorate
Chop some of the pecans, keeping the rest whole for decoration. Stir the chopped pecans into the caramel. Spoon the caramel into the pastry shells and top each one with a whole pecan for decoration. Leave in a cool place to set.