Chocolate Caramel Pecan Tarts & Raspberry Tarts

Pastry

125 g	Butter, diced
1 cup	Icing sugar
1 pinch	Salt
2 cups	Flour
2	Eggs, yolks
2 Tbsp	Water
2 Tbsp	Milk

Chocolate Caramel Pecan Tarts

1 can	Condensed milk
2 Tbsp	Golden syrup
25 g	Butter
100 g	Pecans, chopped (Main)
100 g	Dark chocolate, melted

Raspberry Tarts

100 g	Slivered almonds, lightly toasted in oven until golden brown
100 g	Raspberry jam (Main)
100 g	White chocolate, melted

Directions

1. Preheat oven to 190 °C.
2. To make pastry shells, cream icing sugar, butter and salt until light and fluffy.
3. Add 1 cup of flour and 1 egg yolk, beat well, then add remaining flour and egg yolk. Beat until mixture resembles coarse breadcrumbs. Add water and milk and mix to combine.
4. Roll into a 5-cm log shape and refrigerate for 1 hour. Cut into 3-mm slices.
5. Press thin pastry slices into mini muffin tins. Prick bases and bake for 10 minutes or until light golden in colour.
6. Leave to cool.

For the Chocolate Caramel Pecan Tarts

1. Place all ingredients, except the nuts and chocolate, in a pot over a low heat, stirring constantly.
2. When caramel has thickened and turned golden, remove from heat and set aside to cool slightly.
3. Fill cooled pastry cases with caramel and generously sprinkle over nuts.
4. Place chocolate in piping bag. Decorate the top of tarts as desired.

For the Raspberry Tarts

1. Fill cooled pastry cases with spoonfuls of raspberry jam and sprinkle over toasted almonds.
2. Place chocolate in piping bag. Decorate the top of tarts as desired.