My usual caramel tart recipe turns out a wickedly delicious result everytime but... it's a bit fiddly. When I saw this recipe for caramel tarts in a cookbook I was given for my birthday I thought I'd give it a go. It had fewer steps, fewer ingredients and looked simple. Then I discovered that I've lost the knack of making caramel, even the easier-than-easy, fools version of caramel. Gone. Kaput. Over.
I burnt the first batch. Probably should have just stopped there but I'm nothing if not stubborn so I soldiered on and had a good go at stuffing up the next lot too. I saved it, sort of, but I wasn't exactly happy with the result.
You'd think, after that lead up, I just wouldn't bother posting this recipe. After all, I don't blog every single thing I cook. Some aren't worth it, some don't turn out and some are just too much of a pain for me to suggest that people have a go at it. And I wouldn't have except for one little thing. Almost everyone who tried one thought they were great. And they asked for the recipe. And a few even said they'd like to make them. So in the interests of... something, here's the recipe.
from The Australian Women's Weekly Little Pies and Cakes
18 butternut snap biscuits
395g can sweetened condensed milk
60g butter, chopped coarsely
1/3 cup (75g) firmly packed brown sugar
1 tablespoon lemon juice (yep, I even put this in!)
1. Preheat oven to 160C. Grease two 12-hole shallow round-based patty pans.
2. Place one biscuit each over the top of 18 pan holes. Bake about 4 minutes, or until biscuits soften. Using the back of a teaspoon, gently press softened biscuits into pan holes; cool.
3. Combine condensed milk, butter and sugar in small heavy-based saucepan; stir over heat until smooth. Bring to the boil; boil, stirring, about 10 minutes or until mixture is thick and dark caramel in colour. Remove from heat; sir in juice.
4. Divide mixture among biscuit cases; refrigerate 30 minutes or until set.