Dulce de Leche Caramel Tarts

Instructions

1. Prepare the Dulce de Leche Caramel as indicated in the recipe below. This will take about 6 hours to cook and cool completely, so if you can make it a day ahead, that's best.
2. Make a batch of the Sweet Short Crust Pastry in the recipe provided at the end of this post.
3. Once the pastry is chilled as indicated, roll out to about 1/4 of an inch thickness.
4. Using a 3 1/2 inch round cookie cutter, cut out circles of dough and place them in a 24 count mini tart pan.
5. Carefully tuck the pastry all the way to the bottom of the pan, ensuring it gets into the corners.
6. Chill the pan again for 15 minute
7. Preheat oven to 375 degrees F.
8. Put the chilled tart shells into the preheated oven and bake for about 15 minutes until they are a light golden brown at the edges.
9. Carefully remove them from the pan and cool the baked tart shells on a wire rack.
10. When cool fill with a teaspoon or so of the caramel filling and serve.

Instructions

1. Lay the can on it's side in a deep pot and cover with hot water. 
2. Bring to a gentle simmer.
3. Check on the pot every 30-45 minutes to see if the water needs topping up.
4. When it does need topping up, add boiling water from the kettle, so as not to slow down the cooking process.
5. Roll the can on the opposite side occasionally when you add water to ensure even cooking.
6. Simmer for 3 hours for a thick set caramel as shown in the photos.
7. Cool the can completely to room temperature before placing in the fridge for several hours or overnight.
8. If not using this all at once, I store the remainder in a mason jar or sealed plastic container in the fridge.

IMPORTANT. Do NOT let the pot run dry. This can cause the can to expand and possibly burst open. Do NOT walk away from this as it boils. Monitor it closely to make sure the cans are always fully submerged and just gently simmering. I set a timer for every 30 minutes or so to check it.
Using a quite deep pot is a good idea as well, so it can hold more water.
Follow the instructions fully and you will have no issues with it at all.

Instructions

1. This recipe can be made using a traditional pastry cutter to cut the butter through the flour and then just add the egg and water and bring it together into a soft dough.
2. In the food processor method, just cut the cold butter into cubes and add to the flour and icing sugar in the food processor.
3. Pulse process together until the butter is fully incorporated and the mix has a wet sand look.
4. Add the egg yolks and col water, then pulse process again until a soft dough forms.
5. Divide the dough into 2 balls, flatten into rounds,  and wrap in plastic wrap.
6. Let the dough rest in the fridge for at least a half hour before using it in the recipe you are making.