These Millionaire’s Shortbread Tarts are deceptively easy to make and are completely delicious and decadent. If preferred, the caramel can be cooked further to result in a firmer filling, but breaking one in half and watching the filling slowly ooze out of the tart is something which I think really adds to the indulgent experience of eating one of these tarts.For the pastry
100g butter, cubed
Whisk the butter and the sugar together until light and fluffy. Add the egg, followed by the flour until just combined. Bring together and wrap in cling wrap. Refrigerate until required.
This pastry can also be frozen for up to a month, or kept in the fridge for about a week.
When making the tarts, line your tart moulds with the pastry evenly. Place a piece of tin foil over each one being sure to press into the corners. Fill with baking beans or dry rice and bake at 160c for about 20 minutes or until the pastry is cooked in the centre and the edges are browned.
For the caramel
175g castor sugar
4 tbsp golden syrup
1 can of condensed milk
Place all the ingredients into a small saucepan and stir over a low heat until the butter has melted.
Bubble the mixture on medium heat, stirring constantly, until it becomes thick and fudge like. Be careful not to leave it unattended as it will catch on the pan and burn. Once thick, pour into a jug and fill each tart case leaving a little bit of space for the ganache. I use ganache instead of plain chocolate, but if preferred, use a compound chocolate which will set once cool. You can find the recipe for my ganache in my Chocolate and Salted Caramel Popcorn Eclair Cake post. Top with ganache once the caramel is dry to the touch and cooled slightly. Decorate as desired and serve with tea!
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