I think it annoys God if you walk by the color purple in a field
and don't notice.
- Alice Walker
From "The Color Purple"
Salted Caramel Tart
recipe adapted from cuisineathome.com December 2009
Cook's notes: If you don't own a margarita glass I might suggest purchasing one or two.
I have found the glass to be quite versatile. Besides being used for the traditional margarita drink it makes a great candy or nut dish and the rim is perfect for pastry cut outs. This glass came from the dollar store.
It was just the right size for cutting out pie crust tart circles or circles from puff pastry.
The recipe below makes enough filling for two mini tarts(one is pictured above) or 6 mini fillo shells. Note there are only 4 pictured. I must have been too slow getting out the camera because when I returned to the kitchen 2 went missing!!
- Prepared refrigerated pie crust or mini fillo shells
- 1/2 cup sugar
- 2 TB. water
- 2 TB. light corn syrup
- 2 TB. butter
- 4 TB. heavy cream
- 1/2 cup assorted nuts( I bought a can of mixed nuts and coarsely chopped them) or can use roasted cashews coarsely chopped
- 1/4 cup toasted coconut
- Preheat oven to 375
- Roll out pastry on lightly floured surface (wax paper) and cut out 2 five inch circles
- Place each circle into mini tart pan and refrigerate 5 minutes
- Bake shells for 15 minutes-set aside to cool
- In a saucepan place sugar, water and corn syrup
- Swirl pan lightly to mix
- Simmer mixture till until turns the color of iced tea about 5 minutes
- Remove caramel from stove and add butter and cream
- Return to low heat and stir till smooth
- Add nuts and coconut
- Divide caramel mixture between 2 baked tarts
- If using fillo shells bake 6 on a cookie sheet for 5 minutes
- Cool a few minutes than spoon caramel mixture into baked fillo shells
- Garnish each shell with a sprinkle of coarse salt and chocolate shavings