Recipe for mini tarts with cream and caramel
A twist on the classic tart theme, sometimes you need to switch things up!
Mini tarts with cream, raisins, and caramel; I love the contrast of the soft center inside a thin crust.
The pastry is flavored with orange zest, which I keep in the freezer when I find untreated oranges, so I never run out. It might seem like a winter combination, but enjoyed fresh from the fridge, they’re amazing!
I always try to use natural products. When I can, I stock up on fruits to preserve in jams or dry for later use. For the zests, I decided that the freezer is the ideal solution. I carefully peel oranges or lemons or other citrus fruits and store them in an airtight container for use as needed. For creams, I grind them with a coffee grinder and a little sugar, or chop finely as needed. They remain fragrant and can even be used in savory dishes when needed.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 16 mini tarts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Orange-flavored shortcrust pastry, custard with raisins and caramel…
- 35.3 oz shortcrust pastry (Flavored with fine and plenty of orange zest)
- 3 cups custard
- 3.5 oz raisins
- caramel (Prepared with 5.3 oz of sugar and a tablespoon of water)
Tools
Work surface, small pots, and molds
Steps
After preparing the pastry with orange zest, roll it out on the work surface
Line the molds and let them rest in the refrigerator until use
Prepare the custard and add the non-soaked raisins; they will soak in the moisture of the cream. Let it cool before using.
Once the cream is cold, you can fill your mini tarts and decorate the surface with strips; in this case, I used 4 strips slightly wider than usual
Bake in a preheated oven at 375°F until golden brown
Prepare the caramel and pour over the surface, then add a sprinkle of powdered sugar.
Store in the refrigerator due to the fresh cream presence; in summer, they are amazing served very cold with a scoop of ice cream. In winter, at room temperature with a drizzle of chocolate!
