Recipe By : The Dessert Show Shoe #DS3003
Serving Size : 1 Preparation Time :0:00
Categories : Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1 1/4 c All-purpose flour
1/4 c White sugar
1/2 c Unsalted butter -- chilled
2 lg Egg yolks
1/4 c Almonds -- finely ground
1 ts Almond extract
Ice water
Filling:
3/4 c Salted butter
1 c Dark brown sugar --
- firmly packed
1/3 c Honey
3 tb Heavy cream
1 ts Vanilla extract
1 Pkg miniature semisweet
- chocolate chips
Pastry:
Combine flour, sugar, and butter with pastry cutter until dough
resembles a coarse meal. Add yolks, ground almonds, and extract.
Slowly add ice water until dough can be shaped into a ball. Flatten
dough into a disk. Wrap tightly and chill until firm. On floured
board, roll out dough to 1/4". Cut into 4" rounds to fit 3-1/2" tart
pans. Press gently into pans and chill 15 minutes. Preheat oven to
400°F. Remove tart shells from refrigerator and prick bottoms with
fork. Bake 15 minutes or until edges turn golden brown. Cool to room
temperature.
Filling:
Mix together butter, brown sugar, and honey in heavy saucepan and
cook over medium heat until sugar dissolves. Turn heat to high and
boil without stirring 2 minutes or until bubbly. Remove from heat and
stir in cream and vanilla and cool 5 minutes. Pour caramel mixture
into tart shells and cool. Sprinkle with miniature chocolate chips.
