| Servings | serves |
Ingredients
Caramel
- 375 grams Sweetened Condensed Milk
- 2 tablespoons Golden Syrup
- 50 grams Butter
Meringue
- 2 Eggs
- 1/2 cup Caster Sugar
Pastry
- 1 cup Plain Flour
- 80 grams Butter chopped
- 1 – 1 1/2 tablespoons Water
Ingredients Caramel
Meringue
Pastry
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Instructions
- Preheat oven to 180°C or 160°C fan. Grease a 12-hole patty pan. To make pastry, sift flour into a large bowl and add the butter. Rub with fingertips until the mixture resembles breadcrumbs. Add water a tablespoon at a time, until mixture comes together. Turn out onto a lightly floured surface and knead lightly. Roll out dough until 3 mm thick. Cut out 12 x 7 cm circles and gently ease into the prepared pan. Prick bases with a fork. Chill for 10 mins. Bake for 12–15 mins until lightly golden.
- In a medium saucepan, combine condensed milk, golden syrup and butter. Cook, stirring, over low-medium heat for 8–10 mins or until light golden and thick. Spoon the mixture into cooked cases. Cool.
- In a large clean bowl, beat egg whites with electric beaters until soft peaks form. Gradually add the sugar, beating well, until meringue is thick and glossy. Using a plastic piping bag with a 2 cm round nozzle, pipe the meringue onto the caramel tarts and bake for 6–8 mins, until golden.
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